Oyster farming is part of the Vendée tradition! Between the marshes and the ocean, the Bourgneuf Bay oyster offers a wide variety of tastes and maturities, and is renowned for its flavour.
Today, oyster farmers in the Vendée produce almost 10,000 tonnes of oysters a year, representing 10% of French production.
Our oyster farmers
Marais Breton Vendéen
History of oyster farming
Until the end of the 19th century, the flat oyster from the Bourgneuf Bay enjoyed a solid reputation among gourmets. Overfishing led to its disappearance, and oyster farmers began importing exogenous species. Since the 1970s, Japanese oysters have been bred in the Baie de Bourgneuf. Farming and maturing techniques in marine beds have improved in order to cope with disasters and perpetuate economic activity.
What you need to know
The oysters are bred at sea for 3 years.
Farming between ocean and marsh
Vendée oysters grow in high-quality water facing the Atlantic. The farming technique used in the Marais Breton Vendée is unique. The oysters are bred at sea for 3 years, then matured "en claire" in shallow basins with less salty marsh water. The richness of the marsh in microalgae and plankton ensures high productivity.
L'Huître Vendée Atlantique
Vendée oysters have been known as "Huîtres Vendée Atlantique" since 1992. Claire, Fine de Claire or Spéciale de Claire, the "Queen of the Baie de Bourgneuf" is renowned for its finesse and flavour. Produced by almost 200 oyster farmers, this hollow oyster with its fresh, crisp flesh is delicately iodised and has a light nutty flavour.