As the mileposts in our fast-paced, hectic lives go whizzing by at breakneck speed, we all can appreciate those rare calming respites that come along too infrequently.  And so it was, on the tail end of a week-long mad dash through the Rhone and Burgundy, a purposeful pause came in the guise of the most succulent plate of bivalves in the City of Light.  It was just one of life’s flawless moments, an epiphany on the half-shell: L’Huîtres de Normandie.

Our group spent the warm spring day embracing our inner tourist: strolling the Champs-Elysees, walking along the Siene, visiting the Arc de Triomphe and the Louvre, standing before La Tour Eiffel (twice!).  By the evening we had worked up an appetite.

Paris is well regarded for its bistros and brasseries alike.  Our dinner destination was Le Vaudeville, a classic 1920’s art deco brasserie on the Rue Vivienne near the Paris Bourse and around the corner from our hotel.  We were greeted at the ornate marble topped bar by our host, Jonathan Shiekman of Margate Imports, and treated to a luscious glass of Vranken Grande Reserve Brut Champagne before settling into our leather chairs for a sumptuous meal. 

Everything would turn out to be delicious, including a perfectly pan-seared cod fillet with buerre blanc and silky truffle mash.  But it was the first course that really put the moment on a pedestal.  With the Maître d’s recommendation, a dozen of the most pristine, impeccably shucked Normandy Oysters arrived at the table, accompanied by bottles of S.A. Jean Durup Chablis 1er Cru Fourchaume. 

But, these weren’t simply oysters, my friends.  These were Grand Cru Huître Spéciale Utah Beach!  Plucked that morning from Utah Beach tidal beds on the cold Normandy coast and transported to our table still perfumed with the fresh fragrance of the sea.  Today, Utah Beach is duly noted for its refined oysters, and “Specials” are apparently the crème-de-la-crème.  But in 1944, history also recalls this stretch of coastline as one of the WWII landing sites for American GI’s during the tide-turning Normandy Invasion.

Being a bit of history buff, I paused and reverently eyed the shimmering platter in front of me before giving in to temptation.  The taste of these beauties was sublime - slightly sweet, with firm, plump flesh, and mouthwatering, briny liquor.  Slurping these oysters was like a kiss of the ocean on my lips!  They were served with a classic mignonette sauce, which while delicious, was quite unnecessary.  Just a tiny drop of fresh lemon was all that was needed.  That and several glasses of the deliciously vibrant, mineral-laden Chablis – a match made in heaven!

What a great way to slow things down.

 Jim Greeley, Wine Supervisor, SW Florida

Follow me on Twitter @AbcWineJimG