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Merroir comes from the word la mer "the sea" and is similar to the term Terroir used in wines. It is a term used in France that refers to the chemical and biological composition of the water that a certain place bestows upon sea life which all contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product. The concept of merrior is at the base of the movement originating from Christophe Happillon, the "Oyster Gourmet". At its core it is the assumption that the sea from which the seafood is harvested imparts a unique quality that is specific to that region.
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