The Marennes Olėron Basin stretches over 6000 hectares and has a unique ecosystem in France. Within this environment, where sea and land merge, grows an oyster unlike any other - the Marennes Olėron oyster.
It is at the end of its production and growth period that the oyster undergoes its final stage of preparation: the finishing phase in the “claires” – pools hollowed in the salt flats to create the oyster beds. During this time the flesh will fill out, the shell and shell interior surface will become stronger and the oyster will take on its particular rich flavour.
All this makes the Marennes Olėron oyster a unique taste experience.
The Refining Process : the secret of oyster growers in the Marennes Olėron Basin !
The Label Rouge Green Fine de claire…
The length of time spent in the “claires” and the stocking density are strictly defined in the Standard.
It is plump and full, its shape meeting specific length, width and thickness criteria. Meat volume can be estimated on a precise ratio between the mass of the oyster before opening and the mass of drained flesh.
A unique colour…
Its green colour, so popular with consumers, comes from the presence of blue navicula in the oyster beds, an algae filtered by the oyster which retains the pigment, “marennine”.
The Label Rouge Pousse en claire…
This exceptional product is grown at a very low density (maximum 5/m²) in the “claires” where it remains for four to eight months. As it grows, it forms characteristic growth lines, lace-like threads over its shell.
Oysters for special occasions !
They have high flesh content and a crisp, firm texture with a strong, earthy, sustained flavour. Sensory tests have been carried out to define the taste of this unrivalled Label Rouge Pousse en Claire – the most iconic of the Marennes Olėron range.
