Balanced, fleshy, initially saline. The taste evolves towards the end releasing sweet and bitter notes reminiscent of the Sicilian almond of Noto not dehusked and the best Piedmontese hazelnut, ending with a harmonious mineral and metallic sensation. Interesting crunchiness due to the pleasant callosity of the muscle.

It is defined as a “crystal” for the shell with a brilliant pearly color, reminiscent of a jewel. Beautiful and delightful, she displays a refined and festive character; however, a balance emerges between her sweet and strong accents. Her generous-looking flesh leaves a slightly sugary note among its marine flavors and aromas.

Consider the “Dom Perignon” of oysters. The meat is nutty, pulpy and succulent. Each sensation is balanced, the light sapidity is balanced by a unique sweetness of its kind.

Fleshy and tasty at the same time, the special Tarbouriech pink oyster is the perfect alchemy between salinity and softness, with a taste that is between crunchy and velvety. Inimitable and surprising flavor: delicate aromas of hazelnut and mushroom, finely iodized.

Aged for 36 months and covered with 18 carat edible gold petal leaves. Sensations on the palate of the open sea at first, then creamy fleshiness; hints first of thistle and sweet green leaves, then of brown sugar and hazelnuts.

The shell is dark on the outside, well formed, with a unique internal mother-of-pearl. The fruit is very abundant, crunchy, full-bodied, enveloping, with vegetal and distinctly hazelnut notes. Product for great gourmets.