3 Michelin StarsLuxury Ingredient
Oysters
Oysters occupy a unique position in luxury dining: simultaneously affordable enough for casual enjoyment and refined enough for Michelin-starred presentations. The oyster world is vast, with hundreds of varieties shaped by their merroir—the ocean equivalent of terroir—each expressing unique flavors from their growing waters. The finest oysters come from cold Atlantic and Pacific waters: Island Creek from Massachusetts, Kumamoto from Washington State, Belon from France. Each variety offers distinct characteristics—some briny and metallic, others sweet and cucumbery, still others buttery with a mineral finish. Connoisseurs seek specific varieties for specific applications. At restaurants like Per Se and Alo, oysters transcend the raw bar. They're transformed into elegant preparations that respect the mollusk's oceanic essence while adding layers of luxury: smoked cream and finger lime, sabayon and caviar, or incorporated into sophisticated sauces. These preparations prove that oysters, properly understood, rank among the sea's most versatile treasures.
Origin: France, Pacific Northwest
Season: September - April
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Featured Experiences
Where to Experience Oysters
These restaurants feature exceptional preparations of Oysters, curated by our concierge team for discerning diners.
3 Michelin Stars
1 Michelin StarThe Story of Oysters
Oysters occupy a unique position in luxury dining: simultaneously affordable enough for casual enjoyment and refined enough for Michelin-starred presentations. The oyster world is vast, with hundreds of varieties shaped by their merroir—the ocean equivalent of terroir—each expressing unique flavors from their growing waters. The finest oysters come from cold Atlantic and Pacific waters: Island Creek from Massachusetts, Kumamoto from Washington State, Belon from France. Each variety offers distinct characteristics—some briny and metallic, others sweet and cucumbery, still others buttery with a mineral finish. Connoisseurs seek specific varieties for specific applications. At restaurants like Per Se and Alo, oysters transcend the raw bar. They're transformed into elegant preparations that respect the mollusk's oceanic essence while adding layers of luxury: smoked cream and finger lime, sabayon and caviar, or incorporated into sophisticated sauces. These preparations prove that oysters, properly understood, rank among the sea's most versatile treasures.
Origin
France, Pacific Northwest
Peak Season
September - April
Chef Perspectives on Oysters
Hear from the chefs who have mastered this ingredient at their restaurants.
"A sabayon of pearl tapioca topped with Island Creek oysters and white sturgeon caviar—Per Se’s most iconic dish."
Le Bernardin
Per Se →"Hand‑chopped beef tenderloin topped with smoked Pacific oyster, capers and quail egg yolk."
Le Bernardin
Canlis →"Freshly shucked oyster served on the half shell with smoked cream, finger lime caviar and micro herbs."
Le Bernardin
Alo →Seasonal Availability
Oysters is at its peak during September - April.
Plan your dining experience during these months to enjoy this ingredient at its finest. Many of our partner restaurants offer special seasonal tasting menus featuring Oysters.
Restaurants Serving Seasonal Oysters
- Per Se
- Canlis
- Alo
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