spéciale de claire
Before maturity, this oyster will have been selected by the producer because of its regular shape, roundness and thickness. Lovers of fat oysters will choose this type because of the impressive quantity of flesh, its pronounced concavity, volume in the mouth and its flavour balanced between salinity and sweetness.
Maturation
They mature in the ponds for a minimum of 28 days
with a maximum density of 3kg per square metre; this enables them to strengthen their shells and add the unique taste of “terroir” to their briny flavour.
They are fleshy, homogenous in shape with more affirmed consistency of flesh; the “coat” is white and the gills either white or green. Their firm consistency produces a distinct marine flavour enhanced by a predominately sweet taste. This “terroir” flavour has a long taste in the mouth.
