A Trio of Oysters at Their Winter Best

January is when oysters from Europe are at their finest.

Cold waters in France and Ireland slow growth, firm texture, and concentrate flavour. Excess water is lost and natural sweetness becomes more defined. This is why winter has always been the oyster season in the Northern Hemisphere, not just by tradition but by taste.

At Justin et Daryl, our Plateau de Fruits de Mer brings together three oysters from three very different seas. Served side by side, they offer a study of terroir, season, and contrast.

French oysters

French oysters are shaped by tidal flats and mineral-rich coastal waters. In January, they show a clear, ocean-forward character. Salinity leads, followed by chalky mineral notes and a crisp iodine finish. The texture is clean and precise, making this an oyster that speaks directly of the sea and rewards simplicity.

Irish oysters

Irish oysters come from cold Atlantic waters with strong tides and rich plankton. During winter, they build up natural glycogen, which brings a gentle sweetness to the palate. The initial brine is soft, giving way to a rounded, juicy mid-palate. The flesh is plump and satisfying, with a clean, refreshing finish. Many guests are surprised to find that Irish oysters can taste sweeter than French ones at this time of year.

New Zealand oysters

New Zealand oysters arrive from the opposite side of the world, where January falls in the warmer season. Rather than sharp salinity, they express themselves through texture and softness. The flesh is creamy and generous, with gentle salinity and subtle notes of cucumber and melon. Their sweetness feels rounded and comforting, offering a smooth contrast to the mineral intensity of European winter oysters.

Enjoyed together

Tasted side by side, the trio highlights how geography and season shape flavour. French oysters are mineral and precise, Irish oysters are plump and naturally sweet, and New Zealand oysters are creamy and approachable. None is meant to outshine the other. Each offers a different expression of the sea.

At Justin et Daryl, seasonality guides how we curate our table. The Plateau de Fruits de Mer is not about forcing uniformity, but about allowing each oyster to show its character honestly, at the moment it tastes most like itself.

À table.