This enhances the customers' experience in discovering the secrets of an incredible delicacy. From the perspective of a Maitre Ecailler (shellfish specialist), America is an oyster nirvana. There are over 200 kinds of oysters in America that are currently available. Some are truly exceptional and range among the best oysters that you can find anywhere in the world. I am introducing the notion of m
eroir, “a sense of the sea,” which is used in France to denote the special characteristics the marine geography bestow upon the oysters of a specific location. This concept is similar to the term terroir applied to wine and where the grapes were grown. THE BEST OF 2008 Food
A look back at some memorable restaurant meals
By S. IRENE VIRBILA, Restaurant Critic
December 31, 2008
KCRW 89.6
Good Food
Evan Kleiman's Notes
What's Cooking on Good Food - 12/27/08
23 December 2008 at 15:22
If you drink wine, you’ve probably familiar with the French term, terroir. But how about “meroir”? Maître écailler Christophe Happillon shares his love of oysters and wants you to taste them like fine wine. Anisette's fruits de mer
A good friend, a table at Anisette and a towering plateau de fruits de mer: That's my idea of a perfect light supper at Alain Giraud's oh-so-French brasserie. I love to order a bottle of minerally white wine and alternate sips with crisp, tiny Kumamoto or Hood Canal oysters, pretty little clams and Carlsbad mussels, meaty crab legs and plump shrimp dipped, French-style, in a tomato-tinged Marie Rose sauce. If I really want to splurge, I'll order the biggest platter, the Royal, which comes with a whole poached lobster and makes a splendid dinner for two or three. Be sure to ask about any arrivages de la marée -- arrivals from the sea -- that ecailler (shellfish man) Christophe Happillon has got in that day. And if you're still hungry, order the lovely rack of lamb for two served with a sumptuous gratin dauphinoise.
