BRIAN

PRIEUR

TOP-OF-THE-RANGE OYSTER

AT THE SERVICE OF GASTRONOMY

HUITRE
OYSTER

УСТРИЧНЫЙ

محارة

THE JOB

THE SITE

SPÉCIALITÉS

Since my childhood, in love with and passionate about the sea, I followed a school curriculum at the Maritime High School where I could already acquire some knowledge of the environment.
For a few years self-taught, I have devoted myself to oyster farming in order to obtain a different and high-end oyster, an everyday challenge.

At the edge of the Mediterranean, in the sunny South, this shellfish pond bathes Sète, Balaruc-les-Bains, Bouzigues, Mèze, Marseillan.

Covering 7,500 hectares, the Thau basin is above all the largest pond in the Languedoc-Roussillon region.

It is also a place of breeding oysters and shellfish since Antiquity

Rich in wetlands, Thau is a resting and nesting site suitable for avifauna (200 listed species), like most of the lagoons of Languedoc-Roussillon. However, it is through its extraordinary variety of aquatic flora and fauna that the Thau lagoon truly stands out. With more than 196 species of aquatic plants, the lagoon offers an area of eelgrass in Zostera (Zostera noltii and Zostera marina) among the largest in Europe (780 ha). Fish (88 species), molluscs (70 species) and other crustaceans (110 species) thus find exceptional areas of food and refuge, thus explaining that Thau ranks at the forefront of biodiversity at the scale of the Mediterranean basin. . Of all these species, we can notably mention: Seahorse, Cuttlefish, etc.

Collage

This technique consists of gluing one by one, with cement, the small oysters on ropes, then letting them grow thus immersed, this technique is as close as possible to natural capture.

tidal simulation

A technique used on a daily basis which consists of raising and lowering the oyster ropes at a rate that varies from 12 to 48 hours depending on the season, this technique allows you to control and control the growth of the oyster and obtain an exceptional filling rate, the manufacturing secret obliges us not to reveal everything.

ripening

It is during this stage that the Prieur oyster gets its very special flavor.

THE LOUNGES

Presence at Brussels seafood

THE JOB

Thau lagoon

MEET

A great meeting with Marcel Lesoille, world scaly champion

Our oysters

A premium oyster intended for gastronomy, French and international that you can already find on some great tables in France, Russia and soon in Asia.
A fleshy oyster is a particular refining work, which gives it that famous taste that characterizes it.

OUR VISION

When it comes to working at sea, oyster farmers are at the mercy of the vagaries of the weather. . Indeed, the oyster farmer often establishes his timetable according to the latest marine weather report. He is therefore a man closest to the marine environment, dependent on 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 breeding that requires a lot of tenacity and commitment. Oyster farming requires very different skills.
The other essential component of the oyster rhythm is the tides, which are artificially recreated by the manual manual and hydraulic lifting system (depending on the season). They alone make it possible to obtain an oyster of very high quality. The oyster farmer is therefore obliged to follow their rhythm, which gives a different daily schedule. These multiples come and go daily are the basis of the breeding work of Brian Prieur's Special Oysters.
The oyster farmer works in oyster beds. Depending on the quality of the water and its temperature, it adapts its work constantly. He ensures the production of his oysters, their growth, and their harvest according to the target size. The profession of oyster producer demands a real passion for the sea.
The simulation of the tide in the Thau lagoon is today an essential step for us to obtain a top-of-the-range oyster, a rate of pulpit above average, a good taste balance, which makes it an exceptional product that you can be found in the kitchens of great chefs.