Ostra-dastaketa: dastatzeko eta ikasteko esperientzia
Last Saturday, our society hosted a truly special event: practical training and oyster tasting that captivated everyone in attendance.
The session, led by specialist Mon (Ramón), a representative of the prestigious company Sorlut Huitres France, allowed us to delve into the fascinating world of the cultivation, distribution, and consumption of this exquisite mollusk. With engaging and visual explanations, Mon not only taught us the secrets of oysters but also skillfully answered any questions that arose among the participants.
After the theoretical part, the most anticipated moment arrived: the practical part. Equipped with protective gloves and special knives, each attendee had the opportunity to open their own oysters and taste them au naturel, following the recommendation to try them without lemon to fully appreciate their purity and flavor. Five different varieties were offered, all carefully opened, cleaned, and ready to be enjoyed. The big surprise of the morning came with a large oyster, spectacularly presented with a blowtorch and accompanied by a delicious hollandaise sauce.
The satisfied faces spoke volumes. The experience not only exceeded expectations, but also left a wonderful taste in the mouths of both members and guests. All of this was paired, of course, with txakolí and Albariño white wines offered by our partner Galder Agudo, who, along with the distributor Aurki and the support of 125 Urteurrena, contributed to making this session a resounding success.
A different kind of morning, one that reminds us why sharing, learning, and enjoying food remains one of our greatest pleasures.
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