Gourmet’s Gateway to Brittany: Navigating the World of Belon Oysters

Belon oysters, gastronomic jewels of Brittany, enchant palates all over the world with their delicate delicacy and unique flavor.

Bred in the waters of the mouth of the river of the same name in Brittany, Belon oysters have long been celebrated as one of the most prized and sought-after varieties in the world of oysters, making them an essential stop for lovers of gourmet cuisine.

Origin and cultivation

Belon oysters, in scientific terms, are part of the Ostrea Edulis species (European flat oyster). This fact already makes them stand out compared to the majority of oysters commonly found on the market, which are instead part of the native Pacific species Crassostrea Gigas, commonly known as the concave oyster. It is no coincidence that this type of oyster is also referred to as “Belon Plate.”.

Specifically, they take their name from the Belon River in Brittany, in whose estuary they are refined. The twice-daily tides create a unique mix of fresh and salt water, making this coastal area famous for its ideal environmental conditions for oyster cultivation.

The reputation of Belon oysters as a gastronomic delicacy is largely due to the superior quality of their meat as a consequence of the aging conditions: firm, with a sweetish and ferrous flavor, with nutty and undergrowth notes.

However, compared to other varieties, they are also more delicate and difficult to breed and harvest; unlike other varieties, they have long growth times (more than three years) and are grown completely submerged. Factors, together with their value, make them a luxury product.

Properties and taste

As we were saying, the particular environmental conditions of the Belon estuary—the alternation of the fresh waters of the river with their supply of substances from the hinterland with the salty and nutrient-rich waters of the Atlantic—give a very particular taste and consistency to the oysters.

The meat has a firm texture with a characteristic grayish-white color. But it is in flavor that Belon clearly distinguishes itself from the rest of the oysters.

Tasting a Belon means experiencing a truly unique combination of notes, flavors, and nuances: the strong salty and iodine flavor is combined with a sweetish ferrous aftertaste with notes of hazelnut. The flavor of Belon oysters is often described as a combination of briny sweetness, earthy notes, and a light metallic aftertaste, which blend harmoniously to create an unforgettable taste sensation.

How to enjoy them

Like most oysters, Belon are typically eaten raw. Tasting Belon oysters is a unique sensory experience that requires a certain sensitivity and attention to detail.

First of all, it is important to ensure that the oysters are fresh and of high quality, preferably consumed as soon as they are harvested, to best appreciate their flavor and freshness. In fact, remember that the oyster is opened and consumed alive.

It is advisable to serve them slightly cold but not frozen, in order to preserve their delicacy and natural taste. Before tasting them, it is advisable to smell them to perceive their fresh and marine aroma, which anticipates the pleasure of their unique flavor.

When tasting them, it is important to savor each bite slowly, allowing the complexity of the flavors to fully develop in the mouth.

Alternatively, you can add lemon juice and pepper and add bread and semi-salted butter.

Availability

As we mentioned, the characteristics of this oyster are not the only variable that affects the price. Because of its breeding characteristics, it is a rarer product than other varieties.

There are various e-commerce sites that sell oysters online, such as Bixal, from which it is possible to purchase Belon oysters and receive them directly at home. Otherwise, given the rarity of the product, it is necessary to contact specialized retailers in the area to have them delivered to stock.

Or, if the kilometers are not scary, even better is to go directly to Brittany to taste them at zero kilometers, directly from the many producers of the Belon estuary.