These oysters are obtained through almost unchanged farming methods since the 19th century, and it takes a minimum of 3 years to obtain a Fine de Claire Verte oyster.
Once the oysters are matured, the oysters can then be placed in “claires”, which gives it a marine and terroir flavor of the clay basins that fill up with the tides and soften with the rains.
During this refining phase of a minimum of 28 days, it develops its taste and its natural colouring. Iodized with a mineral flavor, fine and delicate flesh that are the assets of this oyster since 1989.
This exceptional oyster is commercialized between October and May to respect its reproductive cycle, which guarantees a non-milky oyster.
