From oyster beds shaped by Atlantic tides to vineyards perfected over generations, discover how two of Europe’s most celebrated delicacies embody sustainable luxury — and experience them first-hand at Seafood Expo Asia 2026.
The most enduring luxuries cannot be rushed. They are nurtured through generations of expertise and sustained by a commitment to protecting the delicate environments that make them possible. Few pairings illustrate this philosophy more elegantly than Marennes Oléron PGI oysters and Franciacorta PDO wines. Both are governed by rigorous production requirements, shaped by generations of expertise, and guided by a shared belief that exceptional quality begins with nature.
The Oyster That Lets Nature Lead
Marennes Oléron oysters are, by definition, a product of restraint. There is no feeding, no treatment, and no medication. Instead, each oyster grows according to the rhythm of the Atlantic before completing its maturation in the region’s distinctive claires — shallow clay ponds in Charente-Maritime that have shaped the identity of Marennes Oléron for generations.
These unique ecosystems are home to naturally occurring microalgae that give the Fine de Claire Verte its green hue and delicate mineral depth. Equally important are the strict standards set out in the cahier des charges — the detailed production specifications that govern cultivation, stocking densities, and maturation.
Oyster farmer at work in the claires (Image: Marennes Oléron)The lower the density, the longer each oyster has to feed and develop. Nowhere is this more evident than in the Pousse en Claire, the most refined of the four PGI varieties. Matured for months at the lowest stocking densities of all, it develops a plump texture and layered complexity that distinguish it from industrially produced oysters.
Perhaps the greatest expression of sustainability is its simplicity. The shell is the only packaging. The claire is the only environment needed to complete the process. Human expertise lies not in changing nature, but in understanding how best to work alongside it.
Franciacorta’s Pursuit of Precision
In Northern Italy, just one hour from Milan, Franciacorta follows an equally disciplined path. Situated between Lake Iseo and the city of Brescia in Lombardy, these elegant and refined sparkling wines are crafted through secondary fermentation in the bottle and extended ageing on the lees, allowing time to develop their signature elegance and complexity. Chardonnay, Pinot Nero, Pinot Bianco, and the native Erbamat grape flourish in glacially deposited morainic soils, while the influence of Lake Iseo brings freshness and balance.
Franciacorta is expressed through three main typologies: Franciacorta, Franciacorta Satèn and Franciacorta Rosé, each shaped by grape varieties, blend and dosage. Across all styles, strict production rules and minimum lees-ageing requirements ensure depth, finesse and consistency, from 18 months for nonvintage Franciacorta to 30 months for Millesimato and 60 months for Riserva.
Bottles of Franciacorta in a cellar.What makes Franciacorta a natural partner for Marennes Oléron, however, extends beyond flavour. Its production is guided by equally exacting standards that preserve authenticity, safeguard quality, and ensure consistency from vineyard to bottle. In much the same way that Marennes Oléron’s production specifications protect centuries of oyster-farming expertise, Franciacorta’s disciplined approach reflects a belief that exceptional results begin with meticulous attention to every stage of cultivation and winemaking.
When the Kitchen Takes Over
While Marennes Oléron oysters are often enjoyed freshly shucked, their culinary potential extends far beyond the raw bar.
Gentle cooking techniques can reveal new dimensions without compromising the oyster’s identity. A lightly grilled Spéciale de Claire enriched with herb butter finds a natural companion in Franciacorta Satèn, whose creamy mousse and delicate profile complement the richness of the dish. A Fine de Claire Verte, served barely warmed with a broth inspired by Japanese dashi, pairs beautifully with the freshness and lifted fruit of a Franciacorta Rosé.
A Pousse en Claire finished with a light cream sauce gains additional complexity alongside a Franciacorta Vintage, whose extended ageing allows it to stand confidently beside richer flavours while preserving balance on the palate.
These combinations reflect two products whose identities have been shaped by rigorous production standards, natural environments, and generations of accumulated expertise.
Image: FranciacortaExperience the Pairing at Seafood Expo Asia 2026
This celebration of gastronomy and wine will come to life at Seafood Expo Asia 2026. Chef Federico Scordo, Consulting Chef of Medusa, Singapore’s first osteria romana, and awardwinning sommelier Daisuke Kawai, co-founder of La Terre, will join Nicolas Brossard, director of Marennes Oléron, for a curated tasting journey showcasing Marennes Oléron PGI oysters.
Chef Scordo will highlight their culinary versatility, while Daisuke will pair each oyster style with Franciacorta PDO wines to reveal new dimensions of flavour, texture, and refinement.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.
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TASTE EUROPE WITH MARENNES OLÉRON PGI OYSTERS AND FRANCIACORTA PDO WINES
Date: Thursday, 3 September 2026
Time: 2.00pm–3.45pm
Location: Demo Theatre (S05), Sands Expo and Convention Centre
The session offers a rare opportunity to experience two of Europe’s most rigorously crafted products through the lens of sustainable luxury and contemporary culinary artistry.
To attend Seafood Expo Asia 2026, at Sands Expo and Convention Centre, please click here.
