These oysters were celebrated even in the days of the Romans, who were already cultivating them.
They are found along the Atlantic coast from Norway to Spain.
bears the name of a river near Riec-sur-Belon and refers to all flat Breton oysters with rounded ends in all their various shapes. The meat is white with hints of gray or brown, and the flavor is slightly wild.
Called the "queen of the French coast," the Marenne oyster owes its fame to an exceptional food called the navicula from the Seudre estuary. This microscopic form of algae forms first on the seabed, then extends into the water itself, turning the water blue.
Ireland is famous for its flat oysters with delicate meat, found in the regions of Galway and Tralee.
There are different production methods: in Morbihan, whitewashed tiles are grouped in the seabed to which the spats or oyster larvae attach themselves. In Arcachon, they prefer the hive technique: large cages raised to ground level.
We should also mention the Olympia oyster - Ostrea lurida
found particularly around Puget Sound in Washington state. These are very small oysters.
In every producing country, there are more desirable varieties, such as the Zeland oyster in Holland, the Ostende oyster in Belgium and the Colchester in Great Britain.
- N°4=40 g
- N°3=50 g
- N°2 =60 g
- N°1 =75 g
- N°0=90 g
Flat oysters can live more than 30 years. As they get older, they adopt a characteristic shape and are then known as "horse foot" oysters.
In collaboration with the CRT of Brittany and Marenne d'Oléron
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