MARENNES, FRANCE – A French seafood farmer is proposing lemon-flavoured oysters this holiday season, a delicacy he perfected after four years of trial-and-error experiments in his garage.
Joffrey Dubault, 29, also offers oysters flavoured with shallots, another perennial accompaniment usually served finely chopped and floating in vinegar.
"It was pretty discouraging at first when I had to throw out 90 per cent," the lanky oyster farmer says, a baseball cap shielding his blue eyes. "Now I have a 95-per-cent success rate."
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