The "M
It is probably no coincidence that Frank Berthier, the chef of Basses-Amarres in Mornac-sur-Seudre, Pascal Moreau of the Golf de Royan restaurant, Alexandre Lavigne of l'Arrosoir in Saint-Palais-sur-Mer, the restaurant of the Casino Barrière, the bistro le Georges, and the Bar du Marché in Royan, and here, we are only mentioning some of the local restaurants, have chosen Jérôme Miet's " M ".
The house's signature oyster is found on the (very) good tables of Charente-Maritime and elsewhere.
And the good news is that it's now available on yours, as it's on sale at mleshuitres.com
But why so much praise? Some claim that the 'M' derives its exceptional quality from the special attention paid to it throughout its cultivation. Others maintain that the 'M' is the result of a drastic selection process, with only the cream of the crop joining the ranks of this elite division. There are even those who claim that the subtle balance between its marine flavours and its sweetness is due to the unique and enviable terroir of Mornac-sur-Seudre.
There is probably a bit of all this in the 'M'.
In any case, everyone agrees that once you have tasted it, you adopt it, you ask for it, you demand it.
Because there's more to life than just the 'M', you should also take a look at their cousins...
