Best Dishes at Huîtrerie Régis

Fine de Claire oysters are the least fleshy variety, aged several weeks in shallow light clay basins that refine their flavor. These are the gateway oyster—bright, clean, briny, perfect for someone new to the bar.

A premium offering with more meat than Fine de Claire. These have been aged longer and in richer conditions, creating a buttery, mineral-forward profile. The terroir—the taste of place—is pronounced here. Reviewers call these the ones to try if you're splurging.

A distinct variety from the Marennes farms. These flats are refined first in the parks of Carantec, then finished in the famous Belon River for two months. The river water imparts mineral complexity and a creamy, butter-forward finish.

The sampler approach. You get to taste Fine, Spéciale, and often a Belon or Black Pearl variety in a single sitting. The boiled shrimp add protein and textural variety. Bread and butter round it out.