Meet Paris Oyster: A Love Affair with the Perfect Food

by Mireille Guiliano

Overview

From the #1 New York Times bestselling author of French Women Don't Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them.

A Love Affair with the Perfect Food

Meet Paris Oyster is an engaging exploration of the Parisian love affair with the world's most sensuous shellfish. It centers on Huîtrerie Régis, a tightly packed oyster bar in the heart of the City of Light, with an opinionated owner and a colorful cast of regulars. Part cultural journey, part cookbook, and part slice-of-life play, this book introduces readers to the appetites (gastronomic and otherwise) of Paris and its people. Beyond Huîtrerie Régis, the French oystermen, and the other characters in pursuit of the oyster, Mireille Guiliano shares information on the best oysters around the world, their nutritional value, the best wine pairings with them, and a dozen mouthwatering recipes that will have readers craving, buying, and preparing oysters with confidence. So take a virtual trip to Paris — indulge and enjoy!

Product Details

ISBN-13:	9781455524082
Publisher:	Grand Central Publishing
Publication date:	11/04/2014
Pages:	160
Product dimensions:	5.10(w) x 7.10(h) x 0.90(d)

About the Author

Mireille Guiliano, a former chief executive at LVMH (Veuve Clicquot), is "the high priestess of French lady wisdom" (USA Today) and "ambassador of France and its art of living" (Le Figaro). She is the author of French Women Don't Get Fat: The Secret of Eating for Pleasure, the #1 New York Times bestseller in the US. It has been translated into thirty-seven languages.

Mireille has appeared on theToday Show, CBS' the Early Show, NBC's Dateline, Oprah, and CNN, among many national broadcasts, and has been profiled in the New York Times, USA Today, Time, Newsweek, People, Business Week, More, Travel & Leisure, Food & Wine and dozens of other publications, and she is the author of French Women for All Seasons, Women, Work & The Art of Savoir Faire, and The French Women Don't Get Fat Cookbook.

Editorial Reviews

09/01/2014
In her breezy and engaging new paean to the French way of living and eating well, Guiliano (French Women Don’t Get Fat) discusses one of her favorite foods and the tiny Paris oyster bar in the Sixth Arrondissement that’s become her home away from home: Huitrerie Régis (huîtres is French for “oyster”), which is barely big enough to accommodate 20 diners with seven tables inside and a few outside. It is run by the imperious but charming Régis, who bakes his own apple tart for the restaurant six days each week. It’s not the kind of place where everyone will call out your name when you arrive, and the small staff may be indifferent if you’re new. In fact, when Guiliano went for the first time, starving and ill-tempered, Régis made her wait 30 minutes for a table. As she learned later, his number one rule is “Nobody gives me pressure.” But her bad mood was quickly forgotten upon tasting the oysters, which are simply accompanied by a slice of bread with a thick layer of salted butter and a chilled glass of wine. Guiliano also provides lessons in how to open and eat an oyster (an expert shucker should leave the liquor in the bottom shell to avoid a dry, less flavorful tasting experience) and gives a brief but helpful overview of French oysters, including types, regions, and which wine makes for the best pairing. (Nov.)

Publishers Weekly

2014-09-13
Another instructive fantasy of French luxury lifestyles from former Veuve Clicquot CEO and best-selling author Guiliano (French Women Don't Get Facelifts, 2013, etc.). "Where else do you find people excited to rapture over slurping slippery gross-looking chunks of flesh down their gullets? Ummm…délicieux." In this slender book, Guiliano sets out to convince readers that Paris is the international center for oyster lovers, and her narrative is rather like a whirlwind specialty tour. She manages to make her own nationality seem like an affectation by salting her already French-influenced prose with often clichéd French words and phrases and inconsistent replacements of "the" with "zee." This book is not likely to please fans of good travel and food literature, but for the author's fans, and for a light first introduction to the world of oyster consumption and the oyster's place in French culture, it may be a pleasant choice. Guiliano circles around a tiny and excellent oyster restaurant in Paris, the Huîtrerie Régis, and its predictably charming and temperamental owner, making them the stepping-off point for the rest of her material. The author provides some solid information about oysters embedded in scattershot anecdotes. Throughout the book, she devotes sections to oysters' nutritional value, a brief history, the many varieties and their characteristics, how to open them, eat them and evaluate them, the condiments and wines that go best with them, the oyster growers of France, the first oyster experiences of her friends and even a few glances at the oysters of other nations. Her preference is very much for the freshest possible raw oysters, but as in her previous books, she includes a nice selection of French, American and Italian recipes in the penultimate chapter. A somewhat fluffy and affected introduction to mostly French oyster consumption.

Kirkus Reviews