Merroir

Like the concept of ‘terroir’ in wine, in the oyster world, oysters each have their own ‘merroir’. That is, characteristics of the marine environment in which they are grown imprint on the flavour of the oyster.

This is because oysters are filter feeders and their flavour and texture intimately tied to local factors: the algae it feeds on, rainfall, runoff, the strength of currents and tides, the mineral content of the seafloor, temperature and season.

Each element creates a myriad potential for flavour and texture. The favours within an oyster have five distinctive components - brine, creaminess, sweetness, mineralisation and umami. The key to a great tasting oyster lies in balancing these five.

As people begin to eat oysters with merroir in mind, it transforms the eating experience and allows the delicate unqiueness of every oyster to be truly enjoyed.