La Fine de Claire Verte

La Fine de Claire Verte, a less fleshy oyster with a characteristic green tinge to its gills gained from its time in the claire, is a speciality characteristic of the Marennes Oléron basin. The colour comes from the presence of the marine diatom Haslea ostrearia, which is filtered from the water by the oyster during the finishing stage. In 1989, it was the first seafood product to receive Label Rouge (Red Label) accreditation.

La Pousse en Claire

This exceptional oyster is a premium product developed out of expertise passed down from generation to generation. During their time in the claire (at least four months), Pousse en Claire oysters form a high flesh content and a lasting flavour specific to this region. They epitomise the Marennes Oléron range.

Bechemilh-Lauby Label Rouge IGP oysters deliver all the breeding characteristics, shape, size, colour and, of course, flavour that define a premium product.