VOICED : French Oysters sent to Monaco for refinem

The video tutorial explains the process of refining oysters brought from Brittany using phytoplankton. It covers the preparation of phytoplankton, feeding oysters with nutrient-rich water, and the refinement process to achieve desired flavors. The hatchery is renowned for its adult oysters, with local chefs contributing to flavor development. The video also discusses future plans to produce 100% Monegasque oysters.

What is the primary reason oyster farmers bring oysters from Brittany?

• To sell them in local markets

• To study their growth patterns

• To refine them using phytoplankton

• To breed them with local oysters

How is the density of phytoplankton cells increased?

• By heating the water

• By filtering the phytoplankton

• By adding chemicals

• By reducing the water level

What is the purpose of using nutrient-rich water in the oyster refinement process?

• To speed up the growth process

• To make the oysters more resistant to diseases

• To increase the oysters' size

• To enhance the oysters' color and texture

What flavors are local chefs looking for in refined oysters?

• Sweet and sour

• Spicy and tangy

• Iodine, hazelnut, and coral

• Bitter and salty

What is the next step in making oysters 100% Monegasque?

• Feeding them with local seaweed

• Exporting them to other countries

• Obtaining them from waters off the principality

• Breeding them with local species