{"id":9,"date":"2021-06-03T15:39:54","date_gmt":"2021-06-03T14:39:54","guid":{"rendered":"https:\/\/www.oleronaise.com\/?page_id=9"},"modified":"2026-04-21T13:28:17","modified_gmt":"2026-04-21T12:28:17","slug":"huitre","status":"publish","type":"page","link":"https:\/\/www.oleronaise.com\/en\/huitre\/","title":{"rendered":"Hu\u00eetre"},"content":{"rendered":"
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First-class oysters from \u00eele d'Ol\u00e9ron<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tOur products<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tOyster farming<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L'Ol\u00e9ronaise oysters: flavor and freshness<\/p>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Our products<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ol\u00e9ron Oysters<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Fine l’Ol\u00e9ronaise<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fine L\u2019Ol\u00e9ronaise<\/strong> oysters are raised off the coast of the island of Ile d\u2019Ol\u00e9ron. To keep the flavor of these oysters consistent all year round, we apply traditional practices to perfectly time the maturing phase with changes in the climate. Produced for general consumption, this variety is has a more pronounced iodine taste than the Fine d\u2019Irlande species, and a meat yield of 10-12%.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00eele d'Ol\u00e9ron Oysters<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Fine de Claire<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Fine de Claire is known worldwide, with a typical taste of the land obtained after maturing for 21 days in our \"claires\" (clay basins filled with seawater).\nDuring this maturing process, the gills can turn green due to a microalgae called blue navicula; its development is entirely natural. The green color, pleasing to the eye, signifies excellent taste quality.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\tOriginelle de Jeanine\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It took the great skill of our ancestors to create Originelle de Jeanine oysters. They are bred in clay ponds fed with seawater called claires for 4-6 months at a very low density of one or two oysters per m2 (10.75 sq ft). Because they are grown right on the sea floor, they acquire a very unique flavor of the terroir. A delight for oyster connoisseurs, this variety boasts a meat yield of 16-17%.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Oyster Special <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\tSp\u00e9ciale \u00ab Comtesse \u00bb\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tSp\u00e9ciale Comtesse oysters, or Countess Special in English, are somewhere between the Fine de Claire and Cuv\u00e9e Prestige species. With a meat yield of 13-15%, this small special oyster is chewy and firm. It finishes with an almond flavor that tapers off into notes of iodine. This is a wonderful choice for anyone who wants to learn more about special oyster varieties.\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sp\u00e9ciale \u00ab Cuv\u00e9e Prestige \u00bb<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\tSp\u00e9ciale Cuv\u00e9e Prestige is one of our top-of-the-line oysters. This extra fleshy variety has a meat yield of 16-17% and originates in the very finest sea beds. It has a mouthfeel like no other. This surprisingly sweet, plump oyster has a very persistent flavorful finish. It is produced for the true oyster connoisseur.\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tView our Oyster Sampler Box<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oyster farming<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
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Raising Oysters in Charente-Maritime<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Producing superior oysters takes three years from hatching to shucking. trois ans<\/strong> pour vous garantir une hu\u00eetre de qualit\u00e9<\/strong>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\u201cWe spend three years moving our oysters to the choicest sea beds where food is most plentiful. To give them the best growing conditions during these three years, we keep giving them more room by lowering the density in each pouch and increasing the netting based on how big they get. Over this time, we are also constantly turning the pouches to harden the oyster shells and make them round. They spend these three years strengthening the muscle that keeps their shell closed as the tide flows in and out twice a day.\u201d\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tC\u00e9dric Mass\u00e9<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\"les<\/figure><\/div>
\"Hu\u00eetres<\/figure><\/div>
\"Ostr\u00e9iculteur<\/figure><\/div>
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Summer Oysters<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tSummertime is when oyster lovers seek out small iodine-kissed oysters that expertly pair with bright, crisp wines. They also want to avoid the season\u2019s typical milkiness.\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This does not impact the oyster\u2019s gene pool at all. Summer oysters are not GMO oysters\u2014they\u2019re actually a cross between two species.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u201cWe can begin selling summer oysters in June. Rest assured that all of our oysters are raised like nature intended. Some oysters are born with either two or four chromosomes. By crossing these two species, we get one with three chromosomes that is called a triploid oyster. It\u2019s sort of like crossing a mandarin with an orange to produce a clementine! These hybrid triploid oysters are as natural as they come.\u201d<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tC\u00e9dric Mass\u00e9<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ol\u00e9ron Oysters are Hardy and Meaty<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After three long years, the oysters are separated by size: No. 5<\/strong> for the smallest and No. 2<\/strong> for the largest.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\tThen they are put into shallow clay ponds called claires until they qualify for the Fine de Claire designation.\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\u201cOur production methods create oysters that are hardy when they reach market-ready size. That means you get to enjoy them at their peak freshness, which is our pride and joy!\u201d
Ceci est notre fiert\u00e9 \u00ab\u00a0!\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tJean-Michel Mass\u00e9<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ol\u00e9ron Oysters <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Spat-to-Plate Production<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oysters from the Mass\u00e9 Oyster Farm<\/strong> are spawned in January and market-ready three years later in September.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\tThey are raised in Brittany for the first 18 months, and then finish growing for nine months in the Charente area.\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

Oyster spats<\/strong> are shipped to us from Ireland in February. After raising them for nine months<\/strong>, they are put on the market in October.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t

Dioxygen, Plankton and Lime <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

Like we said, we have to rotate the nets<\/strong> to craft a good oyster shell. Oysters<\/strong> become hardier year after year. Constantly turning over the net bags also keeps too much algae from forming. The key is to keep the water flowing. Oysters grow by getting ample room to breathe and feed on plankton.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t

A lot of mussels collect in the Marennes Ol\u00e9ron sea beds<\/strong> in May and June. This slows down the growth for oysters, so we have to continually turn over the net bags.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
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The more water we can get moving through the pouches, the more food the oysters can take in. That\u2019s why we begin raising oysters in tight 4 mm net pouches. We then move them to pouches with larger openings as the oysters continue to grow<\/strong>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Hu\u00eetres de qualit\u00e9, \u00eele d’Ol\u00e9ron Nos produits Production Certifications Hu\u00eetres de l’Ol\u00e9ronaise, saveur et fra\u00eecheur Nos produits Hu\u00eetre Ol\u00e9ron Fine l’Ol\u00e9ronaise La Fine L’Ol\u00e9ronaise est \u00e9lev\u00e9e sur les c\u00f4tes de l\u2019\u00eele d\u2019Ol\u00e9ron. Pour ce produit nous adaptons le temps d\u2019affinage au climat afin d\u2019avoir un produit lin\u00e9aire en go\u00fbt tout au long de l\u2019ann\u00e9e, tout […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-9","page","type-page","status-publish","hentry"],"yoast_head":"\nHu\u00eetres Ol\u00e9ron - L'Ol\u00e9ronaise - Ch\u00e2teau d'Ol\u00e9ron<\/title>\n<meta name=\"description\" content=\"L'Ol\u00e9ronaise, producteur d'hu\u00eetres au Ch\u00e2teau d'Ol\u00e9ron vous propose des hu\u00eetres fra\u00eeches de qualit\u00e9 d'appellation fines de claire\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.oleronaise.com\/en\/huitre\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hu\u00eetres Ol\u00e9ron - 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