French President Macron talks about making France a center of innovation, but this may not be quite what he had in mind. A French oyster farmer has developed a technique of flavoring oysters before they are harvested and sold.
Joffrey Dubault, an oyster farmer on Oleron, an island famous for its oysters, is offering oysters flavored with respberry, ginger, shallots and muscat, and is working on other flavors—although he says he’s having trouble with lemon.
Dubault told local media that the oysters are gathered and kept in trays of water infused with the chosen flavor. “This water is filtered in a few hours, depending on the flavour. It’s really a natural cycle, we don’t intervene with the product at all,” he added.
If those flavors aren’t enough, he’s working on truffle and chocolate, too. And if that’s too much, well, his neighbors on Oleron are still selling the “regular” way.
