Wild oysters and winkles from Brittany
Oysters and winkles harvested by Nicolas and Olivier in Morbihan.
Your order will be sent by Express delivery in a Fresh Parcel.
Wild oysters and winkles
Welcome to the pre-order of Huîtres Creuses and Belons (known as flat oysters) from the Golf du Morbihan.
Use-by date (TBD):October 16, 2021
RACE: Flat Oysters (known as Belons), Special Hollow Oysters and Fine Hollow Oysters and Bigorneaux.
WEIGHT: Several weights and sizes are offered.
OSTRÉICULATOR: Olivier and Nicolas work with 8 employees.
BREEDING: Traditional methods of breeding on the foreshore (on the ground) and on the table in the Gulf of Morbihan.
ENVIRONMENT: The waters of the Gulf of Morbihan contribute to the benefits and flavours of oysters. Benefiting from a strong mixing, the currents bring them nutrients and vitality.
PACKAGING: Oysters are packed in a basket.
FRESH PACKAGE: Fresh delivery thanks to a parcel that maintains a temperature between 2 and 4 degrees for up to 4 days depending on your country of residence (and you will be able to keep it to carry your picnic).
. EXPRESS DELIVERY: 24/72h European Union, UK, Switzerland, Norway and France.
Dates to remember
Oysters and winkles of Nicolas and Olivier
The 'spéciales' are more fleshy, the 'fines de claires' are thinner and often green, due to the presence of algae in the basins (claires) where they are refined.
What size oyster should I choose?
Inversely proportional to the size, the calibre indicates the average weight of the oyster: n° 4 (46 to 65 g), n° 3 (66 to 85 g), n° 2 (86 to 110 g), n° 1 (111 to 150 g), n° 0 (more than 150 g, the size of a steak!).
The "spéciales" are more fleshy, the "fines de claires" are thinner and often green, due to the presence of an algae in the basins (claires) where they are refined.
Fine hollow oysters
13,50 € TTC
so 16,88 € TTC / kg
48,50 € TTC
so 15,16 € TTC / kg
14,99 € TTC
so 14,99 € TTC / kg
53,50 € TTC
so 13,38 € TTC / kg
16,95 € TTC
so 14,13 € TTC / kg
58,95 € TTC
so 12,28 € TTC / kg
Special hollow oysters
14,99 € TTC
so 18,74 € TTC / kg
55,50 € TTC
so 17,34 € TTC / kg
16,99 € TTC
so 16,99 € TTC / kg
61,50 € TTC
so 15,38 € TTC / kg
18,95 € TTC
so 15,79 € TTC / kg
67,90 € TTC
so 14,15 € TTC / kg
Flat oysters (called Belon oysters)
12,50 € TTC
so 20,83 € TTC / kg
45,50 € TTC
so 18,96 € TTC / kg
19,95 € TTC
so 24,94 € TTC / kg
69,99 € TTC
so 21,87 € TTC / kg
25,99 € TTC
so 23,63 € TTC / kg
98,50 € TTC
so 22,39 € TTC / kg
12,99 € TTC
so 25,98 € TTC / kg
Discover also the other products on pre-order right now...
It is ideal to take several species for different pleasures.
As Nicolas likes to say, you have to taste oysters as if you were tasting good wine. Each one has its own particularity.
For a meal, as an aperitif it is the ideal moment for the fine hollow oyster, as a starter it will be the special hollow oyster or the Belon (flat oyster).
For a tasting, Nicolas advises tasting the Belon oyster first, then, after rinsing your mouth, savouring the special hollow oyster and finishing with the hollow oyster. A delight!
Nicolas and Olivier's wild oysters are opulent in their mother-of-pearl case and are distinguished by their special flesh quality and by a firm, imposing and spicy nut (a muscle).
The head: The first note on the palate immediately immerses you in our parks with a predominance of iodine and seaweed notes. If you have smelled or tasted the water in oysters, this introduction is the concentrate of it.
The heart: Sweet and delicate. The generosity of the flesh melts on your tongue, like a candy from the sea. And despite the size of this wave, it finishes with an almost sweet note.
The bottom: Once the hearty wave has flooded your palate, given it time to caress your taste buds, you finally decide to swallow the Crassostrea Gigas (its name in Latin). It is at this moment that your mouth discovers this 5th taste. Neither acidic nor basic, neither sweet nor salty, it is UMAMI (as the Japanese call it). It is characterised by its length in the mouth and its sweetness. The intensity of the wave is no longer there but, from one lip to the other, your mouth is coated with this note. Each breath revives this flavour as the sea spray settles on the skin. This last taste facet only disappears when you rinse your mouth with the right glass.
A product of exception
Amazing and ancient shells
The first oyster beds were established in the Auray River and the first concessions in the Gulf of Morbihan were recorded in 1863.
The original French oysters are the flat oysters which have been present for thousands of years.
For the hollow oyster it is another story.
It was imported into France when a Portuguese ship had to part with its cargo of hollow oysters in a storm.
The survivors of this species colonised the Atlantic coast as far as Brittany.
Nicolas and Olivier take care of the wild Belon oysters known as "flat oysters" and the wild hollow oysters. Classic of their heritage and their merroir (land of the sea), the flat oysters are elegant and more subtle in their flavours. They grow exclusively on the ground, which gives them power with a particular length and depth that is unique to them.
Hollow oysters (fine and special) are both soft and intense, this oyster lets you embrace the "Little Sea" wherever you are with its iodized, crunchy and smooth taste.
A know-how at the service of an exceptional terroir
Olivier and Nicolas' oyster farm is located opposite the Ile-aux-Moines. The oyster beds on which their oysters are cultivated are nestled in the heart of the Gulf of Morbihan, opposite the inevitable Gavrinis Island, the birthplace of this shellfish. Classified in first category (Zone A), the waters of the Gulf contribute to the benefits and flavours of the oysters; indeed, benefiting from a strong mixing, the currents bring them nutrients and vitality.
Oysters reproduce in the ocean in summer. They produce larvae which, after two days, will be made up of a small shell. After 3 to 4 weeks of wandering in the ocean, the juvenile oysters will settle on the bottom. This is when Nicolas and Olivier, the oyster farmers, collect their oysters in Quiberon Bay using collectors placed at the bottom of the water. The oysters come to hang on these artisanal tiles which will be brought up later in order to place these shells in the dedicated parks. It's an art, experience, observation and many exchanges with the fishermen to know the zones where the small oysters are located. These oyster farmers therefore do not choose the hatchery system to produce oysters.
Once the catchment is done, the rearing begins. The 4th generation started cultivating oysters in bags and then finished them on the ground. Olivier and Nicolas try to do the opposite. First of all, the breeding is developed on the foreshore, that is to say that the oysters are laid out on a portion of the coast uncovered by the sea during the tides, in the heart of the marine currents between the islands of the Gulf of Morbihan. The oysters are spread out flat on the sandy ground. The sand shapes the small oysters.
Unfortunately, because of the numerous predators, the ancestral method of growing oysters on the ground is clearly limited because of the predation of gilthead sea breams.
Olivier and Nicolas use it for flat oysters which require more time to reach optimal size and ensure voluntarily limited densities.
The oysters are placed in oyster bags which are then installed on tables. These bags are regularly worked on during the tides by the production team, calibrated in the yard and then put back into bags to continue their beautiful growth, until they reach their market size.
The average age of Olivier's and Nicolas' oysters is three years.
As with the vine, offering oysters a privileged location and abundant food ensures the quality and specific flavour that are the signature of Olivier et Nicolas oysters.
From the ocean to the plate
Once the growth process is complete, the oysters are stored in maturing tanks called claires or dégorgeoirs in sea water of impeccable quality. The oysters are then washed, sorted, calibrated and put in a basket in their workshop by Olivier, Nicolas and their team of sea professionals. In all, about ten people work in the beds, on the boats and in the workshop in order to offer the best oysters possible every day.
In the past, they were given to children with poor health. Oysters are a source of vitamins, iron, copper and iodine, which are essential for our body.
If you are on a diet, don't be afraid of oysters! "For a dozen of this mollusc, count 100 kcal and only 3 g of lipids (fats)", explains Dr Patrick Serog, nutritionist in Paris.
And if the oyster contains lipids, they are mostly unsaturated fatty acids (omega-3). These good fats help to reduce bad cholesterol levels and protect you from cardiovascular disease. Oysters can be classed as one of the lowest cholesterol foods because they contain between 35 and 50 mg per 100 g.
Very rich in minerals and trace elements, oysters provide phosphorus (95 mg/100 g), a mineral that gives energy and contributes to the good health of teeth and bones, and iron (2.1 mg/100 g), useful for preventing anaemia.
Eight oysters thus meet all the daily iron requirements for women (2 mg per day between puberty and the menopause).
This food also provides a good supply of copper (1.4 mg/100 g), calcium (77.9 mg/100 g) and zinc (26.8 mg/100 g). The latter trace element helps to boost the immune system.
These nutrients are supplemented by a high content of vitamins, particularly those of the B group.
However, oysters are not recommended in cases of severe heart or kidney failure (absolute contraindication) and if your doctor has prescribed a salt-controlled diet.
Oyster farmer for five generations
For 5 generations, oyster farming has been passed down from father to son in Nicolas and Olivier's family.
It is in Brittany and in the Gulf of Morbihan that the family story begins.
The first two generations did this job for passion and leisure. At that time, they did not earn enough money by offering oysters and had a food business on the side.
It is from the third generation onwards (Nicolas and Olivier's grandfather) that they exclusively practice the activity of oyster farming. To do this, they try to develop wild oyster sites outside the Gulf of Morbihan. Oyster beds are therefore installed on the Atlantic coast and a lot of transport time has to be done every week to manage the oyster beds. From the beginning, it is the hollow oysters and the Belon oysters "known as flat" which are harvested. The 4th generation (Nicolas' and Olivier's father and uncle) continues the exploitation of wild oysters in the same line as the grandfather. It was a good time for the Brittany oyster and the family business became more and more important. However, for 4 years, they suffered a high mortality rate on the Belon oysters.
The 5th generation arrived with Nicolas and Olivier in 2006.
He took over the farm and the same philosophy as the previous generations. But from his first year, the juvenile oysters almost all die (90%).
The hard knocks accumulate and sales are less important.
In 2008, a new oyster mortality spreads due to a decrease of oxygen on 50 cm height in the bottom of the bay. Then in 2010 and 2011, gilthead breams enter the bay and eat 15 tons of oysters in one week out of the 60 tons available. Nicolas and Olivier try to resist all these problems and to raise the farm. In 2016, he made an important decision. He decides to stop running on the Atlantic coast to manage oyster beds and to bring everything back to the Gulf of Morbihan. Classified as first category, the Gulf of Morbihan has an exceptional water quality thanks to the mixing that allows the contribution of nutrients and vitality. "Our ancestors detected and improved the parks that we operate today. We distinguish ourselves from them in small ways by working them differently" confesses Olivier, one of the two brothers.
Livré dans un Colis Frais
The oysters and periwinkles are sent by refrigerated transport directly to Ma Petite France and then stored in cold storage.
Each order is carefully prepared by our team without breaking the cold chain thanks to our Fresh Packages which maintain a temperature between 2 and 4 degrees for 96 hours (4 days).
Every day, Ma Petite France sends sensitive fresh farm products and ships them to 39 countries around the world while maintaining the cold chain.
We only offer delivery to the following countries :
- European Union:
(Germany, Italy, Austria, Latvia, Belgium, Lithuania, Bulgaria, Luxembourg, Cyprus, Malta, Croatia, Netherlands, Denmark, Poland, Spain, Portugal, Estonia, Romania, Finland, Slovakia, Slovenia, Greece, Sweden, Hungary, Czech Republic, Ireland and in France)
- United Kingdom
If the products don't arrive quickly or are sent in a blimp it's not going to do it.
Then our carrier comes to pick up your package at Ma Petite France and takes the opportunity to stop for an express coffee (short, sugar-free and not too hot). Your package is handled with the utmost care by the DHL teams who will deliver your package to your home in 24 to 72 hours.
The fair price
The fair remuneration of farmers and craftsmen is at the heart of our model while guaranteeing quality products. The fresh parcel and the Express delivery have a cost. So you might as well take advantage of it to fill up the parcel a bit more either by ordering a few extra duck breasts or other products from the shop to amortize the costs (Everything will be delivered at the same time).
We contribute to the transport costs from the first kilo. Delivery is free from 250€ (excluding fresh parcels) in the European Union, United Kingdom and France.
A recipe ?
In its simplest form, so the fans will tell you. Fresh but not frozen. For the novice, a few tricks (a dash of lemon, shallot vinegar or a simple turn of the pepper mill) will help you get used to this maritime flavour, which can also be used in many recipes, raw or cooked.
Hot oysters with champagne
- 2 oysters per person (or more!)
- 15 cl of fresh cream
- 75 g butter
- 15 cl of champagne
- 4 egg yolks
- Sprig of chives
Warm oysters with champagne is a light and gentle pairing that is sure to appeal to all your guests. Champagne is the ideal accompaniment to the delicate flesh of an oyster. Our advice: serve the same Champagne as the one used to prepare the oysters.
Open the oysters, remove the shells and filter the water.
Melt the butter. Add the crème fraîche, 7 cl of champagne and about 15 cl of filtered water. Poach the oysters in this mixture for about 10 minutes. Drain them and reduce the sauce by half over low heat.
Whisk the egg yolks with 2 tablespoons of champagne. Place in a hot water bath and whisk until thickened.
Stir this sabayon into the reduced sauce. Season with pepper and add the chopped chives and the remaining champagne.
Put the oysters back into the empty shells, cover with the sauce and broil for 3 minutes.
Tagliatelle with oysters and spinach
- 175g smoked pancetta
- 2 large spoonfuls of olive oil
- 1 large shallot
- 2 cloves of garlic
- 1 teaspoon of sweet or hot pepper to taste
- 250g of tagliatelle
- 200g spinach shoots
- 12 oysters
- 30g golden breadcrumbs
- 1 large spoonful of butter
- 200g fresh cream
- 30g grated parmesan cheese
Do you need a boost to get you through the afternoon? Oysters, tagliatelle and spinach will have you back on your feet in no time. This is a quick and easy recipe to cook. We've tried it: it's a treat!
Cut the pancetta into strips about 1cm wide. Heat the olive oil in a frying pan over low heat. Add the pancetta and cook for 5-7 minutes until the fat starts to turn golden. Peel and chop the shallot and let it soften with the pancetta. Peel and chop the garlic. Add it to the shallot and add the chilli. Bring well-salted water to the boil in a large saucepan.
Wash the spinach shoots and place them, still wet, in a large frying pan. Cover and cook for a few minutes over medium heat. Add water if the shoots start to stick to the bottom. Drain the spinach shoots. Pat them dry. Then chop them roughly.
Plunge the tagliatelle into the large pan and cook for 9 minutes. While the pasta is cooking, open the oysters then drain them of their water. Drain the tagliatelle.
In a frying pan, brown the breadcrumbs over medium heat, turning regularly until golden brown.
Add the spinach to the pancetta mixture. Then pour in the crème fraîche and parmesan. Season with salt and pepper. Gently place the pasta in the pan then add the oysters.
Dress the 4 plates and sprinkle with breadcrumbs.
5 sauces for your raw oysters
Everyone loves oysters!
That's what they say in Brittany. Some people don't like to eat their oysters raw without a side dish.
Here are some ideas for your guests!
You'll find that purists will go for the experience of tasting their raw oysters with any of your sauces.
For each person, plan on 6 oysters as a starter and about 2 dozen oysters as a main course.
- 45 ml (3 c. à soupe) de sauce soya
- 10 ml (2 c. à thé) de gingembre frais râpé
- 1 oignon vert, haché finement
- 60 ml (1/4 tasse) de mangue coupée en brunoise
- 30 ml (2 c. à soupe) de vinaigre de vin blanc
- 15 ml (1 c. à soupe) de poivron rouge haché
- 1 pincée de poivre frais moulu
- Vinaigre balsamique
- Un trait d’huile d’olive
- Un tour de moulin à poivre
- Raspberry vinegar
- French shallot, finely chopped
Simple and effective
- Lime juice
- Tabasco sauce, red or green