Our work

To produce an oyster this requires patience and renewed care, about 3 to 4 years of work are solicited.


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In summer, the oyster lays tiny larvae that come from protected natural deposits. The larvae roam at the whim of the currents in search of a place to settle.
In the vicinity of 14 July, the oysters put up brackets called "collectors" on appropriate terroirs; Plastic tube, lamella, shells, plastic cup ...

Half farm

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Once fixed, the larva becomes a "naissain". After 4 months, it reaches 2 to 4 cm, or 200 times its initial size.
Then start the debartering. The oyster displaces the collector's spat into a half-farmed park for one to two years.


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The breeding itself is still one to two years old. Oysters are deposited in plankton-rich aquatic areas to promote their growth. It is the rearing on the foreshore (on the coast portion discovered by the sea at the tides). Oysters are in plastic pockets installed on iron tables (pockets are regularly emptied, oysters are calibrated and handed in cleaned pockets).
At the end of the summer, in the early fall, oysters are brought ashore in order to sort and refine them.


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Oysters are then sorted and calibrated in order to be marketed.

The refinement

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Adult oysters are placed in the so-called "clear" basins, i.e. in less salty waters and richer in plankton.
These are clay basins, shallow or the oyster can acquire such a green color by the presence of a microscopic alga, the blue navicule.
It is during this stage that the oyster gets its flavor so special and according to the needs and techniques used, we get fines of Claire, specials of Claire, fines of clear label red (green) and shoots in clear.


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Once the growth process has been completed, the oysters are stored in pristine seawater in basins, drain cleaners.


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It remains to be packed in weighed and counted parcels, before shipping them.

Attention of every moment, so that finally arrives in your plates, this wonder of the sea.