In a half shell, here's everything you need to know about buying, ordering, and eating oysters in Paris
Oysters are in season (i.e. available and excellent) during any month that has an R in it (September-April), but you're not likely to see the best on menus until October. Oysters naturally spawn in April and will spend the summer fattening up their plump little selves, plus you're less likely to have bacterial issues with oysters in the chilly winter months. They feature prominently in celebrations for Christmas and New Year's - roughly half of all oysters eaten in France will be slurped up between these two holidays.
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