True Oysters in Paris That Are Not Farmed

70% of oysters served in France are farm raised along the French coast and as good as they are, its the true ocean grown, wild oysters of the old days that were the tastest. Today, a few oyster farmers are still doing it the' old way' and one of those is Laurence Mahéo – a fashion designer – took over the family oyster business a few years ago, and her Gavrinis ( Gavrinis is a small island, situated in the Gulf of Morbihan in Brittany, France) have been served at some of the Paris's top tables. Now she has a table of her own, offering not only her famous bivalves, but a wide array of fruits de mer, some raw and some delicately cooked (with a light Japanese touch) in an airy blue and white room that will take you from Batignolles to the Brittany coast.The restaurant is called ATAO ( 17e) . Atao means eternity in Breton and all the fish and seafood come daily from their location at the Golfe du Morbihan, it can't be fresher than that!