The Art of Oyster Tasting: Complete Guide

Opening an Oyster: The Technique

A short, thick-bladed oyster knife

A thick cloth to protect your hand

A platter with crushed ice

Hold the oyster in the cloth, flat side up

Insert the blade at the hinge

Slide along the lid to cut the muscle

Lift the lid gently

Check for any shell fragments

Look: a fine oyster has pearly, gleaming flesh

Smell: it should smell of the sea, of iodine

Taste: sip it with a little of its water, chew slowly

The finish: note how long the flavour lingers

Lemon: a squeeze for very briny oysters

Shallot vinegar: the French classic

Rye bread and salted butter: the traditional way

Martine recommends a Picpoul de Pinet, a fresh, crisp white from Languedoc. Other pairings: Brut Champagne, Muscadet, Chablis or Albariño.

In the fridge: 5 to 7 days, cupped side down

Never freeze them

No fresh water: never rinse them with tap water