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Product information
The flat oyster (Ostrea edulis) is known for its refined, pronounced flavor that is powerful and distinctive, with metallic notes, a seaweed-like character, and a slightly peppery, long-lasting finish. The oyster has a round, flat shell and an elegant shape, which is why the flat oyster is called Belon in France. Flat oysters are exclusively diploid, which contributes to their characteristic texture and flavor. Despite its refined character, this oyster is surprisingly easy to open. Unlike creuses, with oysters, the higher the number, the larger the oyster.
Origin
In Zeeland, the flat oyster is cultivated in the Grevelingenmeer, on the most nutrient-rich plots. The ideal conditions in the Grevelingenmeer ensure that the oyster develops its firm, full flesh and deep flavor profile in 3 to 4 years.
Other information
The flat oyster is a true seasonal product and is at its best from September to approximately May. It is a product of patience; the cultivation period is considerably longer than that of the creuse. For instance, it takes a flat oyster 3 to 4 years to develop its flavour profile, whereas a size 4/0 grows for about 5 years. The smallest size, up to approximately 50 grams, is also popularly known as 'butterflies'.
From September to May
Grevelingenmeer
MSC/Zeker Zeeuws
