The Fine de Mer is an open sea oyster with a truly iodised taste. A concentrate of the ocean, with delicate flesh, it is the natural oyster par excellence.
Our Fine de Mer oysters are treated with utmost care. Most sought-after oyster, it delights connoisseurs and newcomers alike.

Our Spéciale is a generous, fleshy, open sea oyster with a subtle iodine flavour. It draws all its qualities from the rich, stormy waters of the east coast of the Cotentin peninsula. We select non-triploid oysters that respect seasonality and allow them to mature at their own pace to produce this unforgettable blend of flavours: whole, fruity, iodised.

Our Douce oysters are the result of a long, patient process: it takes four years to produce them, from harvesting at sea, growing on the beaches of Blainville and maturing in our oyster beds or ponds. The result of this long process is an oyster with a refined flavour and sweeter aromas than an open sea oyster.

This is Thalassa Tradition’s exceptional oyster, our finest “Special.” Sourced from the best oyster beds in the English Channel, it stands out for its generous, delicious meat. Its perfect balance between the freshness of the sea and a subtle nutty flavour makes it a refined oyster, ideal for connoisseurs seeking authenticity and sophistication.

This is the original, indigenous oyster. It will take your taste buds back in time, because this is the oyster that the Romans ate and the one that the chasse-marées brought back to Paris for Louis XIV to devour. You're sure to appreciate its unique, iodised, almost peppery, almost indescribable character.

Brut, wild and impressive, the Pied de Cheval is fished off the Channel Islands. It is reserved for the elite few who are curious about marine sensations. This ten-year-old flat oyster has taken all the time it needs to absorb its environment, giving your seafood platters a look and taste like no other shellfish.