La M

La “M” is the signature oyster of the house. “M” oysters are raised in Ireland, where the freshness of the water, the waves, and the strength of the streams will allow them to acquire an exceptional meat rate. They benefit from a drastic selection regarding the deepness and the roundness of their shell. But La “M” is not only about being more meaty. It is also about a crunchy firmness and an ideal balance between sweetness and savours from the sea.

Origin: Double terroir
Farmed in Normandy (France) or in Ireland
Refined in our Claires in Mornac-sur-Seudre
Meat rate: exceptionnal.
Taste: ideal balance between sweetness and savours from the sea
It is probably no coincidence that Frank Berthier, the chef of Basses-Amarres in Mornac-sur-Seudre, Pascal Moreau at the Golf de Royan, Alexandre Lavigne at l'Arrosoir in Saint-Palais-sur-Mer, the restaurant of the Casino Barrière, or the Bar du Marché in Royan, and here, we are only mentioning some of the local restaurants, have chosen Jérôme Miet's La " M ".

Some claim that the La 'M' derives its exceptional quality from the special attention paid to it throughout its farming. Others say that the 'M' is the result of a drastic selection process, with only la crème de la crème joining the ranks of this elite division. Some mention that the subtle balance between its marine flavours and its sweetness is due to its refining in the unique terroir of Mornac-sur-Seudre.
In any case, everyone agrees that “M” is maybe the best oyster they have ever tasted.