This little jewel of the sea, with its white, flavourful flesh and emerald-green gills, is the unmistakable mark of a special oyster—one that has been patiently refined in the claires and cultivated with the utmost care. It is a seasonal delicacy available from October to May.

Strict selection takes place in our oyster beds: only plump oysters with regular shapes are chosen for the Émeraude. They then undergo at least 40 days of refinement (affinage) to develop their incomparable taste of terroir.

With 40 hectares of claires, we maximise our chances of achieving the distinctive colour and flavour that make this oyster so prized.

Maturation
The affinage in claires is indeed the most crucial stage for L’Émeraude. These former salt marshes, now transformed into shallow clay ponds, offer a highly mineral environment rich in nutrients that foster the oyster’s natural food. The blue navicula, a microscopic algae, is what naturally gives L’Émeraude its beautiful emerald-green hue.