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"Manche" refers to the Manche department located in the Normandy region of northwestern France, along the English Channel (La Manche in French). As a fine representative of French saltwater oysters, Manche oysters grow in sea waters with the largest tidal range in Europe. Thriving amid strong waves and rich nutrients, they feature the following taste characteristics:
Rich Salinity & Intense Marine Flavor: Influenced by the strong tides of the English Channel, they offer a distinct ocean salinity, delivering a burst of bold sea water flavor at the very first bite.
Plump & Extra Elastic Flesh: The extreme tidal fluctuations force the oysters to constantly shut tight against strong currents, resulting in firm adductor muscles and tight, meaty flesh that is remarkably crisp and crunchy.
Sweet Aftertaste with Nutty Notes: Starting with a savory marine punch, chewiness unlocks the natural umami sweetness of the meat, leaving a subtle, lasting hint of hazelnut or floral finish on the palate.
N0 Size：150g+ N1 Size：121-150g N2 Size：86-120g N3 Size：66-85g N4 Size：46-65g N5 Size：30-45g
French oysters are shipped to Hong Kong every week by air, shipped in original boxes to ensure freshness
Normal delivery date is Thursday to Sunday (delivery is not recommended from Monday to Wednesday)
The pre-order deadline is Friday, and the delivery date is the following Thursday to Sunday
Oyster Knife-0008
HK$ 10
How to Properly Handle Fresh Oysters
Quickly Scrub the Shells Use running cold water (never warm or hot water, which will cook the oysters). Take a clean small brush (such as an old toothbrush) and quickly scrub away dirt, sand, and impurities from the outer shell.
Never Rinse the Oyster Meat Directly with Tap Water After Opening Rinsing the shucked oyster meat directly with tap water (freshwater) is not recommended: freshwater ruins the natural briny sweetness of the oyster and causes the meat to absorb water, making it mushy and bland.
Proper Method: After shucking, if you notice shell fragments or a tiny bit of sand, gently pick them out using the tip of your shucking knife. Alternatively, prepare a bowl of iced distilled water mixed with a pinch of sea salt (to simulate natural seawater concentration). Gently swish the oyster meat in the salted ice water for a brief moment, scoop it out immediately, and pat it dry with a paper towel.
Key Rule: Scrub the shell before shucking, and avoid rinsing the meat after shucking. This preserves both maximum flavor and hygiene!