The famous Bouzigues oyster, also called the Hollow oyster of the Etang de Thau, is well known and appreciated by amateurs throughout France for its taste and its beautiful shell.
Our Bouzigues oysters come from natural capture (non-triploid) and are raised using the traditional method of the Thau basin: they hang along a thread immersed in sea water for 1 to 1.5 years.
They benefit from water that is extremely rich in plankton and therefore have a high flesh content while being firm. They have a very salty taste while being full of flavors. Our oyster farmer then refines them in a basin to remove a little salinity. Connoisseurs will appreciate their fleshy, crunchy side. After tasting it, they may find oysters from other French basins very "bland".
To be consumed without moderation…
