Oh, God, yes, fresh (and identifiable by breed) oysters with a slice of lemon and a flinty Chablis, Charmian; and in Ireland some fresh-made brown soda bread and cool salty butter. Traditionally they're eaten with Guinness on the side, but I prefer the Chablis.
I tasted a very nice oyster dish in le Dôme restaurant in Paris, cooked in a kind of creamy cheesy sauce. I'd been too chicken to order oysters myself, even though they assured me they were a French breed, not the Pacific invaders, but a fellow-diner gave me one to taste; boy, was I sorry I hadn't ordered them!