Oyster farmers · Saint-Malo — Ireland
One house.
Six terroirs.
One signature.
From the bay of Mont-Saint-Michel to the conches of Ireland, we raise our oysters on our own beds — from spat to basket.
Know-how
By hand
Each oyster is handled more than sixty times, to restrain the growth of the shell and favour fattening. Two tides a day leave the beds fully exposed: the oyster stays closed twelve hours out of twenty-four, which refines its taste and hardens its shell.
Discover →2/m²
oysters in the conche
60×
each oyster handled
14m
tidal range, bay of Mont-Saint-Michel
120
people, between Ireland and France