Boudeuse This name, meaning "sulky", is given to oysters whose growth is slower.
Claires"Claires" or fattening ponds, are generally former converted salt marshes. In this natural environment, the oysters feed, fatten and take on an attractive green colour. Depending how long they remain in the claires, the names change, "fines", "fines de claires" and "spéciales de claires".
Ecaille d'argentMeaning "silver shell", this is the registered brand name for David Hervé's Spéciale oysters.
Fine de claireThe Fine de Claire oyster is refined in claire basins according to a stipulated number of months and a maximum limit on the number of oysters per square metre. The flesh has a slight hazelnut taste.
HuitreOyster
Huitre plateFlat oyster
Huitre creuseCupped oyster
Cabanon de l'huîtreOyster shack
Label rougeFrance's Red Label certificate is conferred upon oysters after stringent quality control.
MarennesThe village in France famous for its green-tinged oysters!
OstréiculteurOyster farmer
OstréicultureOyster farming
TerroirThe taste and texture of oysters depends greatly on the area in which they are grown, rather than the species to which they belong. In this respect, they are similar to wine.