A superior quality product, the Fine de claire Verte Label Rouge, an official label awarded by the French Ministry of Agriculture, is an oyster subject to very demanding control standards.

The Fine de claire Verte Label Rouge must have a characteristic green tinge to the gills, a sign of its greening in the shell. This green colour, so appreciated by consumers, is obtained thanks to the presence in the oyster beds of the blue navicula, a micro alga filtered by the oyster which retains the pigment, marennin.

This exceptional oyster is marketed from October to May to respect its reproduction cycle, which guarantees that it is not milky.

The Fine de claire Verte Label Rouge is a product with a sufficient quantity of flesh, a translucent to white coat, no milt, and green gills. It has a pleasant marine odour, a taste matured in the claire region, and a balanced flavour, salty then sweet.

The Pousse en claire Label Rouge, an exceptional product and the pride of the oyster farmers, was for a long time distributed in a conventional way, reserved for a clientele of initiates. Today, this top-of-the-range oyster and spearhead of Marennes Oléron is produced by a few well-informed professionals.

Raised at a very low density, a maximum of 5 oysters per square metre in the oyster bed, where they remain for four to eight months, they grow by forming characteristic lace-like patterns on their shells, called growth lines.

During its stay in the claires, the oyster will reach a high meat content and a crunchy firmness, as well as a pronounced and long-lasting taste of the land.

The Pousse en claire Label Rouge is a product with a very large quantity of flesh, with an ivory-coloured mantle, whose gills can be white or green. It has a pleasant smell of marshes and seaweed, and a sweet taste. The Pousse en claire Label Rouge is an oyster for the consumer who likes very fleshy oysters, with a pronounced marsh flavor and a long finish.

The Fine de claire is known for being an oyster rich in water, with a taste refined in the soil of the oyster beds and a taste balanced in salt. In addition to being a quality product, the Fine de claire Bio is also good for the environment.

To qualify for the organic label, the oyster farmer must scrupulously respect a set of very strict specifications. The organic label certifies, among other things, that the oyster is a natural oyster, without GMOs, from open sea harvesting. 

In order to obtain the certification, the oyster farmer must follow special specifications. 

The Spéciale of Utah Beach is a Norman oyster produced in the Bay of Veys, at Utah Beach. 

It will grow in the open sea. Then, for 2 months, it will be brought closer to the coast to be "finished". There, it will undergo the rhythm of the tides, which are among the strongest in Europe. They will strengthen the shell and develop the flesh to make a dense and fleshy oyster, with white, pearly flesh and a soft, sweet and finely iodized taste.

Carefully selected, the Spéciale Sélection Massé is an oyster with a smooth, rounded shell. 

Generous and tasty, with white and crunchy flesh, it will seduce you with a mixture of flavours combining local taste and marine sweetness.

We are associated with the ACRIMA, "Association Crevette Impériale des Marais Charentais". As a result, we are committed to a quality approach, respecting a set of specifications defining the methods of breeding and packaging of our imperial shrimp (Penaeus japonicus). 

• Our shrimp are farmed in low-density ponds, with an average of 4 to 5 shrimp per 1 m². 
• Their diet is largely natural thanks to the live prey present in the oyster beds.
• They are caught in the traditional way, using fyke nets.
• They are sold live with a minimum average weight of 20g.