Recently I met with Christophe Happillon, a Maitre Ecailler or, a shellfish specialist, in English. He presented a very informative and very tasty lesson on different types of oysters found in America’s 200+ oyster appellations. He introduced an interesting concept, meroir, a variation on the wine world’s terroir. Just as its land equivalent, meroir is a way to classify the environment in which the oysters are harvested. This includes every influence from salt and mineral content to temperature and water depth. And, just as terroir determines the type of wines a region will produce, meroir has a great effect on the taste, texture and size of its oysters. Once you find the oyster that suits your taste, you’ll forget why you used lemon in the first place. To learn more about meroir visit Christophe’s site OysterGourmet.com.