Speciale
Crassostrea virginica
A wild Long Island oyster with bold, briny character. Heavy shells, meaty texture, complex mineral and metallic notes with cucumber undertones.
Flavor Profile
Finish
Steely, clean, complex
Expert Notes
The Speciale is a wild, robust Long Island oyster with a heavy, gnarly shell and bold personality. Its briny, metallic character is softened by freshwater influence, allowing mineral notes and hints of cucumber and seaweed to shine through. Meaty and complex, with a firm texture and mild sweet finish, this is a substantial oyster for adventurous eaters. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Long Island Sound, NY
- Size
- Large (3-4 inches)
- Shell Color
- Gray-brown, heavy and gnarly
- Meat Color
- Light gray
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: peat, iodine, crunchy, creamy
"The experience is a taste of sweetness with a hint of peat and an after taste of iodine. It has been compared to a good Irish whiskey. The surrounding countryside is primarily peat which attributes to this very unique experience."
sweetpeatiodine
"When tasted, the Spéciale de claire is distinguished from the Fine de claire by the more assertive consistency of its flesh, its volume in the mouth, and a remarkable balance between sweetness and salinity."
sweetsaltybalancedfleshy
"The Spéciale de claire is a product with a large amount of flesh, a white coat and white or green gills. It has a pleasant marine odor, a taste refined in the soil of claires, and a salty flavor blended with a predominantly sweet flavor."
marinesaltysweetearthy
"The flesh of a Gillardeau 'speciale' is plump and sweet."
plumpsweet
"Ostra regal specialle oysters acquires exceptional organoleptic qualities, a creamy taste."
creamy
"This oyster is characterized by a compact meat and a particular crunchiness recognizable on the palate. Its taste exudes the scent and flavor of the open sea. An oyster with great character, balanced and tasty."
compactcrunchyocean-forwardbalanced
About the Farm
Multiple producers (Spéciale is a classification)
Spéciale refers to a French oyster classification indicating oysters with higher meat content and fuller flesh, distinguished from 'Fine' oysters. Multiple producers create Spéciales across different French regions.
- Cultivation Method
- rack and bag
History & Background
In French oyster farming, 'Spéciale' became an official classification to distinguish fuller, meatier oysters from 'Fine' varieties. In 1978, Gérald Gillardeau notably began specializing in producing 'Spéciales' oysters, helping establish premium standards for this category.
Spéciale oysters are considered premium products in French oyster culture, typically commanding higher prices than Fine varieties. They are particularly prized by consumers who prefer fleshy oysters with pronounced sweetness.
Did You Know?
- Gillardeau Spéciales have been called 'the Hermes equivalent among molluscs' due to their premium quality and reputation
- Gillardeau oysters are laser-etched with a 'G' logo to combat counterfeiting
- The term 'Spéciale' can refer to oysters from various French regions including Marennes-Oléron, Normandy, Brittany, and Arcachon
Sources & References
This information was compiled from 8 sources.
- Gallagher Speciales — Irish Premium Oysters
- OUR PRODUCTS - Our Oysters — Huîtres Masse
- This French Oyster is hitting the G Spot — The Peak Magazine
- Gillardeau Speciale Oysters - Manila — The Bow Tie Duck
- Spéciale Les Parcs de l'Imperatrice - Oysters — I Love Ostrica
- Utah Beach Oysters - The Oyster Encyclopedia — Oyster Encyclopedia
- Oyster Tasting Notes: Huîtrerie Régis — Bivalve Curious
- How To Differentiate Oyster Varieties — MICHELIN Guide
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Learn More
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