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.
Tips from diners
Start here if you're new to oysters. The refined, delicate flavor is less intimidating than Spéciale varieties.
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.
Tips from diners
The extra meat and flavor justify the cost. This is where you taste the terroir difference.
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.
Tips from diners
The Belon aging gives these a distinctive flavor profile—butterier and more mineral than Claire varieties. Worth trying once.
The wine list is deliberately curated for oyster pairing. Sancerre (from the Loire Valley, crisp and herbaceous) and Muscadet (from further west, minerally and lean) are the house recommendations. Ask the staff for their current selection.
Tips from diners
The staff are knowledgeable about wine pairings. Ask their recommendation based on which oyster variety you order.
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.
Tips from diners
This is a smart way to explore the menu without committing to a full dozen of one type.
Régis has been a quiet fixture on a quiet Left Bank street for decades, focusing entirely on oysters and seafood. The 14 tables mean you'll likely wait 30 minutes, but wine is offered while you do. The boss and staff are known for friendliness—locals call this quintessentially Parisian.
Only 14 seats total. Arrive by 12:45pm for lunch or 6:45pm for dinner if you want an inside table. Expect a 20-30 minute wait, during which they offer wine.
You can call +33 1 44 41 10 07 to make a reservation, though walk-ins are always welcome. Reservations recommended for groups larger than 2.
There are 3-4 tables outside on the street. They're charming in summer but cold in winter/spring. The inside bar and tables are where you'll want to sit.
There's a minimum order of one dozen oysters per person. Takeaway oysters are also available if you want to take them elsewhere.
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