A French variety with the traditional gage-like essence, Oullins Gage stands out by thriving in cooler climates, contrary to the preference of most gages for warmer regions like the UK and northern Europe. Renowned Victorian writer Hogg praised it for its "exquisite flavor and handsome appearance." Named after the town of Oullins near Lyon, France, where it was initially found, Oullins Gage is also recognized as Reine Claude d'Oullins. Defying typical gage size norms, the fruit is larger, resembling a small plum and considered by some experts as a gage-like plum rather than a true gage. Its golden hue, adorned with faint red dots, adds to its visual appeal in a fruit bowl. Oullins Gage is versatile, suitable for both fresh consumption and culinary purposes. When enjoyed fresh, its flesh is sweet and reminiscent of a gage, surpassing many store-bought plums though perhaps not matching some others. For culinary use, it is best picked slightly early while still firm. The consistent flavor of Oullins Gage across seasons makes it a reliable performer even in less favorable summers. The semi-clinging stone is a characteristic feature. An intriguing comparison can be drawn between Oullins Gage, a gage-like plum, and one of its descendants, Opal. While Opal is classified as a true plum, its gage-like flavor inherits some of the distinctive qualities of Oullins Gage.