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OUR VISION
ORDER YOUR PRIEUR OYSTERS IN LIMITED PRODUCTION
Since my childhood, I have been scuba diving in the Thau lagoon. It has always attracted me for its beauty and biodiversity, with distinct seasons that bring very particular characteristics and colors. Each season is a new adventure, I began to understand how it works over the seasons, its water supplies, its currents and its planktonic blooms. The story took shape when I acquired my first oyster tables with the aim of producing the oyster that I liked, for me the oyster that I prefer is a special one, a fleshy oyster with a beautiful taste balance, via a multitude of techniques and a lot of work
When it comes to working at sea, oyster farmers are at the mercy of the vagaries of the weather. Indeed, oyster farmers often set their schedules based on the latest marine weather report. They are therefore people who are very close to the marine environment and are subject to the vagaries of the weather.
Oyster farming is a profession of passion. Passion for the sea and a harsh and demanding natural environment, passion for a breeding that requires a lot of tenacity and commitment. Oyster farming requires very different know-how.
The other essential component of the oyster farming rhythm is the tides, which are artificially recreated by the daily manual and hydraulic lifting system (depending on the season). They alone allow for obtaining a very high quality oyster. The oyster farmer is therefore obliged to follow their rhythm, which gives a different schedule every day. These multiple daily comings and goings are the basis of the work of farming Brian Prieur's Special Oysters.
The oyster farmer works in the oyster parks. Depending on the quality of the water, its temperature, he constantly adapts his work. He ensures the production of his oysters, their growth, and their harvest according to the targeted caliber. The job of oyster producer requires a real passion for the sea.
The tide simulation in the Thau lagoon is today an essential step for us to obtain a high-end oyster, a higher than average flesh content, a good taste balance which makes it an exceptional product that you can find in the kitchens of great chefs.
Currently #2
24 PIECES
48 €
DELIVERY
Choose your delivery date from Tuesday to Saturday before 1 p.m.
THE SITE
The Prieur Oyster
The Thau lagoon, jewel of the Mediterranean coast, stretches out like a shimmering mirror, capturing the sunlight and the secrets of the tides. This vast lagoon basin, rocked by sea breezes, is much more than a simple body of water: it is a world in its own right, vibrant with a discreet but overflowing life, where fresh water and salt water mix in a thousand-year-old dance.
Beneath the sparkling surface, a subtle alchemy is at play. The waters, rich in nutrients, nourish abundant phytoplankton, a source of life for the oysters that grow there. Here, the shellfish, suspended between sky and sea, filter the water and soak it up. Each "exondation", each breath of wind gives them a unique flavor, marked by the history of this preserved place.
The Thau lagoon is a haven where biodiversity flourishes in complete freedom. Silver fish, delicate seahorses, and mischievous crustaceans inhabit its depths, forming a natural choreography that ensures the balance of this fragile ecosystem. Among them, the Posidonia seagrass beds form underwater forests, offering shelter and purity. These seagrass meadows, invisible from the surface, act like sentinels, purifying the water, stabilizing the depths, and guaranteeing the harmony of the environment.
The men and women of Thau, oyster farmers at heart and by trade, live to the rhythm of the lagoon. They cultivate their oysters as one would sculpt a jewel, delicately suspending them on ropes or lining them up on oyster tables that dance with the waves. These ancestral gestures, passed down from generation to generation, are imbued with respect for this magical place. Their know-how does not just produce oysters; it preserves a fragile balance, woven between the hand of man and the breath of nature.
The collage
This technique consists of gluing the small oysters one by one onto ropes with cement, then letting them grow submerged; this technique comes as close as possible to natural capture.
tide simulation
A technique used daily which consists of raising and lowering the oyster ropes at a rate which varies from 12 to 48 hours depending on the season, this technique allows to control and monitor the growth of the oyster and obtain an exceptional filling rate, the manufacturing secret obliges us not to reveal everything.
refining
It is during this stage that the Prieur oyster obtains its very particular flavor.
"THE MOTHER IS ALSO DEEP
IN CALM AS IN STORM"
OUR OYSTERS
REFINED AND MUSHROOM OYSTERS ON YOUR TABLE
The Thau lagoon is thus much more than just a stretch of water. It is the beating heart of a tradition, the reflection of a terroir and the cradle of a living and majestic nature. Each oyster born there carries within it this history, this inimitable taste, a true testimony to the richness and authenticity of a place shaped by time and the elements.
A premium oyster intended for French and international gastronomy that you can already find on certain large tables in France, Italy and Asia.
A fleshy oyster is a special refining process, which gives it that famous taste that characterizes it.
OUR PARTNERS
Franck Putelat
Sincerity, precision, generosity...
...form the triptych around which Franck Putelat has built his philosophy of cuisine.
The two-star chef who has won numerous titles (Bocuse d'Argent in 2003, Meilleur Ouvrier de France in 2019) fuses the Aude region with the great gastronomic tradition, for a unique culinary odyssey.
If his Signature dishes have made him a must-have in haute cuisine, the chef is constantly looking for new flavors to continue to enhance the region's products.
He does us the honor of working with our products to offer unique signature dishes.
