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!
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!