The glories of oysters, and how to shuck (and sauce) them

The French term "terroir" in food and drink refers to the flavor of place, the idea that you can taste the character of the climate, the environment and the earth in the product. It's why a pinot noir from Burgundy can be worth a lot of money, and one from my backyard a whole lot of nothing. The word "terroir" itself comes from "terre," land, and so it's a little funny that the food that most represents terroir in my mind is the oyster.


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