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A unique balance

The Legris oysters are farmed in the heart of the Lilia archipelago, at the river mouth of the Aber Wrac’h estuary. This exceptional environment enjoys a unique balance: the mineral-rich waters coming from the river and most of all, the pureness of the open sea currents surrounding the oyster beds.

The oyster spat (very young oysters, only a few millimeters in size) comes from Vendée or Charente in France. The spat is put into oyster bags that are hooked onto metallic table-like racks placed on the foreshore. The oysters will reach their market size after at least three years of growth.

Working with Mother Nature

When spring comes, the phytoplankton in the water develops thanks to the sunlight and the minerals carried by the Aber Wrac’h river. This is the moment when the oysters start their growth by feeding on the micro algae they filter out of the seawater. Each low tide, the oyster beds are uncovered by the sea: this is when the oyster farmers start their work, by shaking and turning over the oyster bags. This “shaking” process enables the oysters to keep an even shaped shell, which becomes stronger and it also toughens them up in order to survive in the harsh natural environment they develop in.

At the end of autumn, the weather becomes harsher and the turquoise colored waters make way to the powerful forces of the wind and the swell. The oysters’ growth comes to a standstill as they are sorted by size during the winter, and until they start growing again in the spring.

However, winter storms often hit the coast of Brittany and can cause the oyster tables to topple over. The oysters must make a final effort to survive. At the end of winter, they resume their growth and this cycle starts again for two more years.

A blend of know-how and an
exceptional environment

Our oysters reach their market size after 3 to 5 years, weighing between 70g and 120g. They are then graded, purified in our tanks and packed into hampers at our worksite, located very close to the renowned Ile Vierge lighthouse. We distribute them all over France. Legris oysters are the product of our know-how and of the pristine environment in Lilia.

Because they are grown exclusively in the Aber Wrac’h estuary, our oysters have a distinct taste of the open sea. The freshness of the water and the environment give the edge of the mantel a deep black hue while the inside of the shell is a bright nacre-white color. After three years of hard work, the result is a plump and tasty oyster with a cupped, well-shaped shell. Our oysters are robust, and keep very well when refrigerated in their hampers.

An exceptional site

Since 1845, the lighthouses on the islands of Île Wrac’h and Île Vierge are like guides for all of those sailing amidst the thousands of small islands and rocks scattered along the entrance of the Aber Wrac’h estuary. In 1902, a new lighthouse was built on Île Vierge to protect against the constant dangers created by the swell, wind and tides. The Île Vierge lighthouse is 82 meters tall and its light can be seen 32 miles away. It has become the most iconic structure of the north Finistère coast. It is also the tallest cut-stone lighthouse in the world.

Legris oysters are farmed in the heart of the Lilia archipelago. The oyster beds are nestled in Saint Cava bay, which is sheltered by Île Wrac’h Island. Our oysters benefit from the exceptional balance of nutrient-rich river waters and the pureness of the open sea. Our oysters are 100% farmed in l’Aber Wrac’h, from spat to adult. After 3 years, our oysters are packed into hampers, and finally sent off all over France.

Legris oysters have a balanced taste of the open sea with a subtle sweetness. Their strong, cupped shell, and bright white nacre are the result of the exceptional environment they are farmed in.