Maigret à l’ecole, Maigret is visited by a poor school teacher. He is from the Charente and is looking for help. Maigret remembers a holiday spent at Fouras, remembers the beach, the sun, the oysters and the local white wine. He decides to take on the case, and tells his wife that he is going to the seaside in the Charente Maritime “right amongst the oysters and the mussels”
Reputed to be the best oysters in the Marenne. Gillardeau, have an automatic dispensing machine in a chic little shack on the road to l’Ile d’Oleron . There you can buy with your credit card a dozen or more oysters, kept at the right temperature in these dispensing machines.They supply all the top Paris restaurants, as well as the Elysée Palace, the residence of France’s President.Check out there website. www.speciales-gillardeau.fr
This is what Inspector Maigret would have eaten on his holiday in Fouras. Six freshly shucked oysters, served with thin slices of brown bread with salty butter and a cool glass of local white Charentais wine. The best way to enjoy them.
However, if you don’t like the idea of raw oysters, try this very quick easy way to cook them.
1 slice of toasted Brioche, about 4 oysters, shucked with their juices, splash of dry white wine, a knob of cold unsalted butter to finish the sauce.
Strain the juice of the oysters into a pan, to avoid any shell. Add wine bring quickly to the boil, drop in oysters and cook for 1 minute only!!!! Take out the oysters and put on top of toasted Brioche, add butter to the pan and swirl until incorporated, tip over the oysters and toast, sprinkle with chopped fennel or dill Serve, again, with cool dry white wine.