Oysters are a magnificent product of nature. During the season, we can find them in the area near Inter Scaldes. I particularly like the flat varieties from Zeeland, which take on an especially nice flavor, slightly peppery and fruity, due to the optimal conditions for oyster farming in that region. The water’s temperature and salinity, the seabed — everything is just right for growing oysters. They can be eaten after two to five years, the time they need to mature and develop their flavors. Of course, they are delicious eaten fresh, just out of the water, but I prefer them heated to 36°C [97°F], the ideal temperature to heighten their creamy quality. I serve them with a pink vinaigrette, cucumber, coriander and a zabaione made with Bunnahabhain whisky.