From the 18th until the 20th October, Babett in Hotel G will be hosting three master classes on one of the most luxurious foods in the world; the oyster.

Freshly imported from the Marennes-Oléron’s basin in France, the oysters are the product of Geay family who have been farming oysters for six generations. From the 18th until the 20th Adrien Geay himself will be on hand to share his knowledge and passion.

Adrien Geay, a member of the Geay oyster farming family.

On Wednesday 10th Babett held a preview of the master classes, with executive chef Christophe Buzare giving an introduction of how oysters are grown and shucked – before the tasting began. Salty yet creamy, Babett’s fresh oysters can be washed down with a glass of white wine, either the Loumelat Bordeaux Sauvignon Blanc or the Vin De Bourgogne Chardonnay are recommended.

While it’s traditional to eat oysters with little more than a squeeze of lemon and a few drops of vinegar, chef Buzare has also created three other options for the adventurous. These include oysters with fennel and Granite Pastis, with leek and saffron or with herb jelly. Call 01 243 639 to reserve you place in a master class.

Address: Hotel G, 5 Alan Pya Pagoda Street, Yangon




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