CAMARGUE OYSTERS - SANCHEZ

The Camargue oyster is produced in the Anse of Carteau, an environment that lives in semi-lagoon state. This site usually intented for the production of mussels since the 1980s has obtained the authorization to produce oysters after a crazy bet and four years of evaluation tests and reflexion. The first production was launched in October 2016. The suspension breeding technique is the same as we use on the Bassin of Thau. This technique involves gluing the oysters one by one on ropes to obtain a regular-shaped oyster with a higher rate of flesh. The Camargue oyster benefits from a privileged environment, it grosses within a natural environment in a protected area of the Camargue Regional Natural Park where the waters are rocked by the Mistral, infiltrations of fresh water filtered naturally. Thus forms a whole ecosystem that favors plankton, the water are an exceptional nutritional quality, all this allowing the Camargue oyster to develop quickly. The Camargue oyster then takes all the characteristics of the body of water which gives it all its flavors. It differs in its shape, it tends to round and be more bulging. It is a hollow oyster, iodine but not too much, fleshy but not greasy and which lets burst in the mouth a delicate taste of hazelnut.