The requirement of quality: an ongoing commitment

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Gillardeau oysters are cultivated for four years, following strict rules that have been passed down for four generations.Nine months after birth and a period in containers in oyster parks, they are placed in bags and submerged for more than three years in deep water, rich in phyto-plankton that forms the essential basis of their food intake. Their density is kept deliberately low so that each one is sufficiently well nourished and has the space required for its growth.

During these three years of cultivation, the Maison Gillardeau teams watch over the oysters attentively and provide them with the required care: cleaning, turning, removing shellfish parasites, changing parks in order to ensure their development... for this, some 60 operations are necessary.


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An endless ocean of flavours

A Gillardeau is savoured first with the eye. For the connoisseur, the substantial flesh of the Gillardeau makes an immediate impact. This voluptuous,firm, almost crunchy flesh invades the palate, creating an enchanting experience of taste, both mineral and vegetable and is extended by a crescendo of delicately sweet, subtle and refined flavours. Lingering on the palate, this meaty flesh with its aromatic finesse and enduring nutty flavour is the signature taste of the Gillardeau. It will also be a source of inspiration for many recipes.

 

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