VOICED : French Oysters sent to Monaco for refinem

The video discusses the refinement of oysters brought from Brittany using phytoplankton to enhance their taste. The process involves feeding oysters with nutrient-rich water and producing phytoplankton in large quantities. The hatchery is known for its adult oysters, which are refined for specific flavors like iodine and hazelnut. Last year, 10 tons of oysters were refined and sold locally. The goal is to produce 100% Monegasque oysters.

What is the primary purpose of bringing oysters from Brittany to the hatchery?

• To refine them using phytoplankton

• To increase their size

• To expose them to sunlight

• To change their shell color

How is the density of phytoplankton cells increased?

• By adding salt

• By shaking the container

• By filtering the flask

• By heating the water

What is the duration that baby oysters stay at the hatchery before returning to Brittany?

• 4 to 5 months

• 2 to 3 months

• 1 to 2 weeks

• 6 to 7 weeks

Which flavor is NOT mentioned as a characteristic of the refined oysters?

• Coral

• Vanilla

• Hazelnut

• Iodine

What is the approximate price for a dozen refined oysters in local restaurants?

• €30.00

• €10.00

• €17.00

• €25.00