Oysters

Our prehistoric ancestors already used to feast on oysters. The ancient Greeks were also very fond of them and used to grind up the shells to make an aphrodisiac.
In Roman times, demand was such that it was necessary to create the very first oyster farms, since natural supplies were not enough. Thus, was born the art of oyster farming !

Today, oysters found in stores are all products of farming, but, are still 100% natural: the same food as wild oysters; respect for the oyster’s natural cycles…

Furthermore, oysters have extraordinary nutritional qualities: a source of protein and carbohydrates, they are also very rich in iodine, mineral salts and vitamins (whilst also being suited to low-calorie diets).

As for food lovers, over the centuries, oysters have been served in many different ways: cooked in oil during the Middle Ages or served in a stew, they have also been eaten dried, salted and smoked.

Many ways of eating them which are well worth rediscovering!

Oysters are not only eaten raw and in their shells !

They can be enjoyed in many different ways which connoisseurs speak of with great joy.
We are certain that these traditional oyster farmer recipes will delight you, in particular because we only use the very best oysters from Brittany.