The selection
Over 40 unique varieties from different waters: a sensory journey through merroir, textures and salinity. Here are the stars of the list, continuously updated.
Sacca di Scardovari · Italy
Firm, crisp flesh
Farmed in the Sacca di Scardovari lagoon, where the fresh water of the Po meets the Adriatic. The result is a unique taste that recalls the sea with sweet, mineral notes. The flesh is firm and crisp, the fruit of artisanal farming in natural balance.
Southern Brittany · France
Tender, creamy flesh
Raised in the basins between Vannes and the Gulf of Morbihan, where ocean waters meet inland rivers and stretches of fine sand. An elegant oyster with a sweeter, balanced flavour and tender, creamy flesh. Its merroir yields light notes of sea grass and a barely-there salinity.
Ronce-les-Bains · France
Slender flesh, fresh finish
Farmed at Ronce-les-Bains, at the gates of the Marennes-Oléron basin, where Atlantic tides sweep across wide sandy flats. A Fine of forthright character: slender flesh, clean iodine on opening and a fresh, almost vegetal finish. The most classic expression of French oyster farming — essential and precise.
The full list lives and changes with the seasons: ask us which varieties are available for your date.
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