Pages tagged Marennes Oleron
Fine de Claire Verte
Marennes-Oléron's green-gilled oyster: finished in clay ponds, colored by a blue pigment from a diatom, and graded under the region's first Label Rouge.
What Oyster Labels Guarantee
A Marennes-Oléron oyster can be grown anywhere on the French coast. What PDO, PGI and Label Rouge actually promise, read from the official specifications.
Marennes-Oléron
The marshes, huts and finishing ponds behind half of France's oysters, and the best way to taste a Fine de Claire where it was made.
Inside the Claire
What two to four weeks in a shallow clay pond does to an oyster: less crowding, drifting salt, a different diet and a blue diatom that turns the gills green.
Fine de Claire
The entry grade of Marennes-Oléron's pond-finished oysters: softer and less salty than a sea oyster, with a filling index of 7 to 10.5.
Pousse en Claire
The rarest Marennes-Oléron grade: grown, not just finished, in the pond for four months at five per square meter, with new shell growth you can see.
Spéciale de Claire
The meatier Marennes-Oléron grade: finished in clay ponds, with at least 10.5% meat, more volume in the mouth and more sweetness than a Fine.
Gillardeau N°2
A family-house oyster from Bourcefranc-le-Chapus, raised partly in Ireland and Normandy, laser-marked with a G, and sold on the generosity of its meat.