Character
Amulette is a cocktail oyster: small in size, remarkably plump in substance. The full iodised character of our beds fits into a single mouthful.
It comes in one format only, with no grading. This is the oyster you open by the dozen for the aperitif and pass around — informal, yet giving up nothing of the Ostra Regal farming standard.
A single format: the cocktail oyster
Amulette does not come in grades: it is offered in one format only, that of the cocktail oyster. A small oyster with surprisingly generous flesh, eaten in a single mouthful — there is no number to choose.
For the aperitif, with family or friends, when the oysters are meant to go from hand to hand.
An origin: the Irish beds
Amulette is grown on the beds of Dundrum Bay (Northern Ireland) and Bannow Bay (Ireland). Lively, cold, strongly iodised waters stirred by strong tides yield an oyster with firm flesh and clean iodine.
It is then purified, selected and shipped from the Boutrais family workshop in Cancale (Brittany, France), under a strict specification. Cancale is not the farming site: it is where the house controls quality and prepares every basket.
Four years of farming, pousse-en-conche
Every Ostra Regal oyster follows a four-year journey: growth in Irish waters, pousse-en-conche in Bannow Bay — hand-selected, purified and shipped from Cancale.
Storage & season
Keep flat, cup down, in the bottom of the fridge (around 5 °C); best within 7–9 days. Enjoyable all year round, summer and winter alike.
Food & wine pairing
Pair with a dry, mineral white — Muscadet sur lie, Chablis, Sancerre — or a brut nature champagne. Serve well chilled, plain or with a squeeze of lemon.
