Claires (a claire being a basin of clay in the midst of the tides) are extremely rare in Normandy. We have the good fortune of owning and mastering this know-how. Our Fine de Claire is the result of a lot of patience: four years are necessary in its making, from its capture in the sea, its growth on the beaches of Blainville and its refinement in our Claire. From this long process an oyster of refined taste is born, with tastes softer that an open sea oyster.
You will enjoy its abundant flesh and its subtle sweet taste. Thalassa Tradition is committed not to commercialize any triploid oyster from hatchery and will only offer naturally-bred oysters. Nowadays, the « triploid oysters », bred in a closed containment and chromosomally modified are becoming more and more widespread in oyster farming in France. In France, more than 50% of oysters produced are triploid. The triploid are not bred at sea, they are reared in labs by hatcheries. For us, oyster farming is a synonym of working with nature. It is about offering our clients oysters bred at sea, in their natural environment, worked on Normandy beaches in a traditional way. Oysters that have had enough time to grow, for a unique quality