1984
The Martin & Teyssier families acquired their first oyster beds on the beaches of Blainville-sur-Mer in the English Channel, under the company name "GAEC Ostréa Parcs".
1985
They founded their shipping company, "Thalassa Distribution," now called "Thalassa Tradition," to supply fishmongers and wholesalers with the fruits of their labor at sea. By working with numerous local fishermen and the Granville fish market, they were able to offer their customers, in addition to their own oysters, a wide range of shellfish and crustaceans.
2019
This is a significant year for our company: 35 years after the construction of our first building, ‘Thalassa Tradition’ is building a new workshop dedicated to dispatch – one that is better suited to our needs, larger and better equipped. It enables us to work in better conditions and improve the quality of our products.
2021
‘La Vieille Digue’ – our tasting hut right on the sand – see the light of day in 2021. Today, Ophélia is in charge of running it. This unique spot allows us to offer tastings of our seafood in a picture-perfect setting.
2022
This is the year we opened our retail shop, next to our workshop, where you’ll of course find oysters, shellfish and crustaceans, as well as fish and a wide selection of tinned products.
1998
A decisive choice was made this very year: to prioritize direct sales of products, a bold and counter-current approach for that time. Louis Teyssier decided to sell his products himself at Parisian food markets. Years later, this visionary choice would prove decisive for the future. Alongside Louis Teyssier's work at the markets, his brothers-in-law Patrick and Didier Martin invested all their strength and energy at sea, in the production parks.
2016
Patrick is handing over to his nephews and niece: Amaury and Basile for production, and Ophélia and Adrien for sales. Behind our shellfish are two family businesses: "Thalassa Tradition," in charge of shipping, and "Ostrea Parcs," producing oysters. We've been working hand in hand for several decades now. While Ophélia, Louis, Adrien, and the Thalassa Tradition team are busy marketing the precious shellfish, Didier, Amaury, Basile, and the guys at Ostrea Parcs are investing all their expertise at sea, in the production and spat collection parks.
