Ostreiculture Huitre Chatelaillon Boucholerus Laurinda HudgensOstreiculture Huitre Chatelaillon Boucholerus Laurinda Hudgens
©Ostreiculture Huitre Chatelaillon Boucholerus Laurinda Hudgens

The guide of the oyster of Chatelaillon

Aperitif or lunch, we love to enjoy it any time of the day. But do you know how the queen of the coastline arrived on your restaurant’s menu? From the sea to the plate we explain to you step by step the journey of an oyster in Chatelaillon. Follow the guide!

Step 1 - Capture

The small mollusks are then brought back to the establishment where they are unhooked with the help of a machine, before being sorted and put into bags. The bags are then placed on tables at sea so that the oysters can continue their growth. Water and sun: the dolce vita!

*Pssst, you can spot tables and their pockets on Boucholeurs Beach at low tide. It’s worth a look!”

Step 2 - Breeding

1 – Fire the pockets


So no, we do not throw them away (we advise you to run fast otherwise) but we turn them regularly to promote the development of mollusks and limit the appearance of algae.

2 – Changing pockets


After a while, you are bound to get cramped! The oysters are then brought back to the establishment, transferred in smaller quantities into larger bags and then put back on the tables. Pampered and pampered, the oysters of Chatelaillon really have nothing to complain about.

Discover more about these two techniques and many others by booking your visit to the oyster beds!

Step 3 - Refining

*Did you know?

Oyster sizes, or calibers, are also regulated by a professional agreement. They range from 0 to 5 for hollow oysters and from 000 to 6 for flat oysters. The smaller the number, the higher the size!

For more explanations on the oysters of Chatelaillon, opt for the visit of an oyster shack with Laurence. She will teach you with passion the rudiments of her job.

Step 4 - Tasting

Hot or cold, with a zest of lemon or just for its iodized taste, it’s time to savor the Châtelaillon oyster! Enjoy your meal !