Berlin, Germany (Weltexpress). Berlin, Germany (Weltexpress). It’s not just about houses and courtyards: location, location, location, but also about oysters. The Haveland Express home page provides information about this and points out that the right choice of location is a matter of taste.
The Hervé family, which has been doing business in oysters for a long time, apparently knows a thing or two about location. ‘Driven by a love of new challenges, David Hervé decided to bring the traditional company, which has existed since 1939, up to date. Today, the farm combines traditional methods with sustainable innovations and environmentally friendly approaches. The oysters are grown at a lower breeding density than most other breeders,’ says the Haveland Express and continues: ’The oysters are grown at a low breeding density with a rate of only one and a half oysters per square metre surrounded by sea and marshes. The breeding site was carefully selected: The ‘Claires’, a place where fresh and salt water combine. These components give the oysters significant flesh growth, an exceptional texture, reduced salinity and their unique flavour.’
The Claires. This is a prime location on the east coast of Île d’Oleron in the Charente-Maritime department of the French Republic.
This ‘unique flavour’, this ‘balanced aroma’, which comes from ‘the time spent in the mineral- and nutrient-rich claires’, is what Besseresser likes to sample in the Berlin restaurant Le Consulat. The menu reveals the deliciousness of David Herve’s fin de claire.
David Hervé – FIN DE CLAIRE No. 2 W, A, lemon, shallot vinegar
David Hervé – FIN DE CLAIRE au gratin, lemon, garlic, parsley
Eat oysters at Le Consulat restaurant and say hello to a gastrosopher.
