Known for their variety and high quality, each L'Oléronaise oyster has its own unique characteristics, distinct flavors, and specific farming methods. To fully enjoy them and make choices that match your taste, dive into the wide range of flavors in this exceptional product.
The Fine L'Oléronaise
All of our sea farms, where we cultivate our Fine oysters, are situated on sandy grounds, which are more abundant in plankton compared to muddy soils, thus offering them superior and richer nutrients. We tailor the maturation period based on the weather conditions to ensure a consistently flavorful oyster year-round.
The Fine de Claire
Nestled between land and sea, the claires reflect these dual environments.
These are former salt marshes repurposed after the Revolution and the end of the salt tax. They are naturally refilled and emptied with the ebb and flow of tides, ensuring a constant renewal of sediments.
Their naturally clayey bottoms make them impermeable, and their shallow depth allows for easy penetration of light, promoting rapid thermal exchanges that create an ideal environment for the development of the phytoplankton that nourishes oysters. Their compact size aids in the settling of materials carried by coastal waters.
Aged in claires for several weeks, the Fine de Claire can develop a thicker shell compared to a sea oyster. Depending on the specific claires used for maturation, it may have more or less of a blue microalgae called navicula, which is filtered by the oyster and gives its gills a deeper green color. With less meat and a balanced salt content, this oyster's aging process imparts a milder flavor. Its taste doesn't linger for too long in your mouth.
The Comtesse L'Oléronaise
The Comtesse oyster is raised in some of the best oyster farms, where they get the first pick of the food. This gives them a satisfyingly crisp texture when you bite into them. They contain about 13 to 15 units of oyster meat, which makes them heartier than the Fine de Claire. You'll notice a subtle almond flavor, which gradually transitions to a salty, ocean-like taste as you savor it. Positioned between the Fine de Claire and the Spéciale, the Comtesse oyster is an excellent choice for introducing newcomers to the world of premium oysters and helping them explore more flavorful options step by step.
The Special L'Oléronaise
Just as with wine and its specific region, oysters have their own unique qualities and flavors based on the soils and nutrients they get.
The Specials, which are cultivated in Ireland, benefit from its bays that have less crowded conditions, ensuring a more even distribution of food in their environment. Unlike our Charentais soils, which are limestone, clay, and sandy, the Irish soils are peaty and offer richer nutrient salts. This results in a sweeter taste with hints of hazelnut, making them the ultimate choice for premium oysters. They're carefully selected before maturation for their uniform shape, roundness, and thickness. Their distinctive concave shape indicates a larger amount of meat. When you savor them, you'll find a perfect balance between saltiness and the sweetness of their predominant sugary flavor.
So, now that you grasp the nuances of our L'Oléronaise oysters, whether you're still a curious newcomer or a dedicated oyster connoisseur, you'll undoubtedly find an oyster to suit your taste. Be it a Fine or a Special, light or meaty, treat yourself to this passionately raised product that captures the richness of Oléron Island, and let yourself be charmed by its authenticity.