A unique show where the contestants show their virtuosity by opening 30 oysters manually in the shortest possible time. The competition in its 13th edition, held under the sponsorship of the French oyster company Daniel Sorlut, is aimed at professional openers who carry out their activity in Spain. The jury scores the opening technique, cleanliness, speed, skill and presentation while penalizing the presence of mother-of-pearl and total or partial breakage. A bleeding wound on a contestant is immediate disqualification.
Jury 2021 *: Susi Diaz, La Finca Restaurant, Elche. Jury of honor Ana Lorente, Librería A Punto. Oscar Caballero, collaborator Club de Gourmets, La Vanguardia and Leer. Ramón Ramírez, Restaurant el Invernadero de los Peñotes. Luis Cepeda, Gastronomicom.
*subject to change
We are Oyster Producers, we supervise each stage of cultivation with mastery and exigency, controlling all technical aspects, selection, cleaning and packaging, thus guaranteeing the quality offered by the Daniel Sorlut brand.
Our cultivation takes place on the French coast of the Charente-Maritime region, right at the mouth of the Charente river, on the surface of the 3,000 hectare Marennes Oléron delta. For centuries this growing area has been the chosen one by oyster farmers. With shallow and calm waters, the algae have flourished profusely. Plots of salt water connected by a network of channels and fed according to the tides, the claires offer the optimal environment for our oyster to receive the necessary nutrients for its growth.
After decades of evolution, at Ostras Daniel Sorlut we have culminated our offer in four unique flavored oysters: the Fine de Claire, the Fine de Claire Label Rouge, the Spéciale de Claire and the Spéciale Daniel Sorlut.