La Déesse Blanche, est une huitre spéciale élevée en Normandie. Bien exposée au vent de la mer et arrosée en permanence par plusieurs rivières du bocage normand, l’huître de la Baie des Veys (Utah Beach) présente un caractère charnu qui lui vaut l’appellation d’ "huître spéciale d’excellence".
Avec son fameux goût de noisette, l’huitre La Déesse Blanche d’Utah Beach est à la fois iodée et charnue, sa saveur résulte d’un harmonieux assemblage des qualités d’un grand cru. Blanche par nature, sa chair généreuse remplit toute la coquille. Douce et sucrée, elle est aussi très moelleuse.
L’huitre La Déesse Blanche ravira les amateurs des gouts subtils et majesteux.
The Divine is produced in the best Oyster beds of the French coast It is representing the top quality under all its declinations: superb round shape, white & firm meat surrounded by voluptuous black lips and has an exceptional taste. The Divine has being rated, as one of the best on the deluxe market by the most prestigious food critics.
The Noblesse has established her reputation since the XVIII century. Because was frequently consumed by the King Louis the XVI and the French aristocracies. It has lovely hazelnut taste and a delicate meat.
The fine de Claire is produced in Marennes Oléron. They are mature oysters refined in "Claires" (fattening ponds, are generally former converted salt marshes). In this natural environment the oyster feed and fatten with a little algae called Blue Navicula, who has the particularity to colour mostly the gills of an emerald green which give the oyster an absolute unique taste.
They are mostly produced in the Thau Lac in the South East of France. Their particularity is a combination of fruity and lightly salty taste and their meat is firm and crunchy. And this unctuosity leaves a very enjoyable after taste.
They are produced mainly on the Atlantic coast and at the mouth of the Channel. Their main characteristic is to mature slowly and offer a fantastic oceanic taste: Fresh and iodized.
They are produced in the deep waters of the Channel. They are shuffled by the strongest tides in Europe and the richness in plankton of the waters give them a fantastic meat.
Today, the Native or Flat Oyster from Brittany is generally designated as The Belon. This Oyster is cultivated and harvested in various part of Brittany, such as Cancale, Paimpol, Morlaix, Binic, Rade de Brest. She has very round shape and her colour reminds the colour of Breton's Cliffs of Granite. But only the Oysters refined in the river Belon are doted of that particular taste of hazelnut.
Nowadays this Oyster is well renowned internationally and she is present on the major connoisseur's tables.