Do you remember the first time you tried oysters raw? This is my first, but this is just nearly raw. I actually prefer it well done, so I'll see to it that it is on my next visit. I'll certainly pay Chateau a second, third, fourth visit. It's a great place to be! I was there last January (2019), during their "soft" launch, and we all know how soft launch gives every staff the excuse to be less efficient than the customers deserve. Anyway, the place was just awesome especially at night, a change in staff (all of them) solves all the awkward moments during that first visit.
Anyway, going back to my oysters. I like it really well done, even though it's pretty easy to know when oysters arent good - because they stink and taste aweful. Better be safe than sorry because the only way to kill all the bacteria living inside an oyster, which by the way can be fatal, is to properly cook it.
While I'm a little paranoid about shells, particularly oysters, there's something about oysters that's sort of "addictive". It's the first item I look for on the menu, and when it's there, it's definitely going to be on the table.
The difference between the oysters from Chateau 1771 and the prior oysters that equally melted my heart is this: they sit on colored stones instead of rock salt. That's it! It's like Catriona winning the Bb Pilipinas and then later Miss Universe. It's the same oyster but a grander "packaging" and presentation instantly changed the way we feel about it.
Chateau's oyster was more satisfying, more beautiful, more exciting. My oyster experience here was certainly a happier one. read more