Fine de Claire
The entry-level claire-finished oyster from Marennes-Oléron — one month minimum in the pond, 20 oysters per m², and a defined reduction in open-sea intensity in exchange for a cleaner, more polished profile.
Pousse en Claire
Four months in the pond, five oysters per square metre — Marennes-Oléron's maximum-expression claire grade. Sweet, fat, and unhurried: the closest thing the French Pacific world has to a luxury format that earns its price on flavor rather than branding alone.
Spéciale de Claire
Two months at half the density of Fine de Claire — the grade where Marennes-Oléron affinage stops being a polish and becomes a genuine transformation of flavor and texture.
Inside the Claire
The claire is the most famous finishing method in oyster production and the least scientifically explained in culinary writing. What actually happens to salinity, phytoplankton, and flavor during affinage is a precise and measurable process.
Gillardeau No.2
A precision-finished French oyster engineered for textural richness, controlled salinity, and repeatable high-end performance.