LOCATION

Pařížská 17 Praha - Josefov


CLOSED

PERMANENTLY CLOSED

At The Old-New Synagogue on the corner of Pařížská and Červená

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7 different kindes of oysters


We offer a wide variety of different kinds of oysters.
Most of them are well known worldwide.

BELLONS LE GALL N2

We are researching more information on these fine oysters. Come  back for more information soon.

BOUZIQUE N2

Bouzigues oysters are produced in the Etang de Thau, a peculiar environment close to the city of Sete. Here, the salt content exceeds the sea’s! On the blue-green surface of the lagoon, you can spot over 2000 oyster beds.

FINE DE CLAIRE N2

Famous oyster from the largest oyster-producing region in the world. The oysters are finished in knee-deep claire (rectangular salt ponds) for a minimum of one month, during which they fatten and take on a sweeter, fruitier flavor from the water and phytoplankton in the ponds. Unlike regular Fines de Claire, the green ones are finished in ponds containing the Blue Navicula algae, which turns their gills jade and supposedly enriches their flavor. Louis XIV was a fan.

GILLARDEAU N3

Large, firm, claire-finished oysters from France’s famed fourth-generation oyster dynasty, which calls itself “the Rolls-Royce of oysters.” The oysters are raised in Normandy or County Cork, Ireland for their first two years, then finished in the salt ponds of Marenne-Oleron. They are so prized that the Gillardeaus recently began laser-engraving their shells to prevent rampant worldwide counterfeiting. The shell is a combination of a beautiful white and mother-of-pearl. The taste is spicy and sweet and salty at the same time with a hazelnut aroma. The oyster is harmoniously meaty; both tender and crunchy at the same time, just like a good steak.

LES JARDINS DE TATIHAU N3

The oysters are exclusively born in Normandy, at the SATMAR hatchery, in Gattevile-Phare, 15km from the company, which guarantees you a better product traceability. These oysters are not milky and that’s why they can be eaten all through the year. Because they are bred carefully around Tatihou Island and fed only with natural phytoplankton, our oysters are crunchy, fleshy and recognizable by their taste of hazelnut, specific to Saint-Vaast-la-Hougue. The bay of Saint-Vaast is renowned for the very good quality of seawater. In addition to that, the respect of the HACCP norms provides you the best possible food safety. The “Jardins ostréicoles de Tatihou” ensure you to please and treat yourself with a natural and healthy product, all through the year.

PERLE NOIRE N3

It is special, fleshy and crunchy oysters, from Utah Beach in Normandy and refined in river of Bélon during 3 months to perfect their taste without modifying the typical characteristics of their flesh.

SPÉCIALE LE GALL N3

The producer of this oyster, a company called Jean-Luc Le Gall, won the Gold Medal for it at the 2009 Concours Générale Agricole in Paris and with good reason. The excellent meaty structure with the slightly briny after-taste and a touch of earthy bitterness gives the oyster an honest character. The beautifully curled shell is round in shape and brown, almost gold, in colour.

TSARSKAYA N3

You taste a ripe, unique, subtle iodine flavour with a hint of sweetness. The oyster is creamy and meaty in texture. The delicate taste lingers in the mouth. People have loved the oysters from Cancale since ancient times. They were delivered directly to the Roman emperors for their famous banquets. Since then they have always featured prominently on the dining tables of different Kings. But… the most passionate devotees of these oysters were the Russian Tsars.