Merveilles de la Manche Oysters

	Average	Basket weight
	weight	and number of oysters
Calibers	1 oyster	6pcs	12pcs	24pcs	36pcs	48pcs	96pcs
1	135g	0,82kg	1,8kg	4kg	5kg	8kg	15kg
2	102g	0,6kg	1,25kg	2,5kg	4kg	5kg	11kg
3	75g	0,45kg	1kg	2kg	3kg	4kg	8kg
4	55g	0,36kg	0,75kg	1,5kg	2kg	3kg	6kg
		6pcs	12pcs	24pcs	36pcs	48pcs	96pcs

Number of oysters
per basket
6kg	8kg	15kg	Calibers
42	54	102	1
54	70	128	2
72	96	180	3
96	128	240	4
6kg	8kg	15kg

Les Merveilles de la Manche are a careful selection of the best Normandy oysters.

With the Merveilles de la Manche, you get the best selection of Normandy oysters.

Caliber

Calibre des huîtres

Oysters are sorted according to their weight. The smaller the number of the caliber is, the bigger the oyster.

If you buy your oysters packed in a basket, the caliber, the weight and a minimum number of oysters is written on the label.

Fines & Spéciales

Ratio of flesh to total weight: the higher is this ratio, the fleshier is the oyster.

Fine Oyster: the ratio of flesh is under 10.5%, the oyster is thinner in the mouth.

Special Oyster: the ratio of flesh is over 10.5%, the oyster is more voluminous in the mouth.

Production Cycle

0 to 18 months

For its reproduction, the oyster abandons its eggs (spat) which bind on supports prepared by sea farmers.

The largest tides in Europe are on the coasts of Normandy and the streams are so strong that oysters can’t reproduce easily. The sea farmers of Normandy get their spats in the south of France. Oysters then grow for 18 months in the open sea, on the part of the foreshore which is discovered by the sea during the very high tides.

18 to 36 months

Once removed from their collectors, small oysters are placed in mesh pockets to allow seawater to flow. The pockets are attached on tables.

More than one billion litres of water charged with plankton through the gills of the oysters. The pockets are regularly turned (about 20 times) to prevent the oysters to stick and to give them a good shape.

2 months before shipping

Oysters are brought to foreshore where the sea uncovers at every low tide in order to “fool” them, that is to say that they are alternately subject to immersion at high tide and sun and wind at low tide.

Thus, they are forced to open and close frequently which strengthens their muscle that connects the two shells and make them stronger. The shell hardens and the flesh takes on its aroma. Then oysters are ready for shipping out of water.

A long process

During the production, the oysters need steady cares.

Pockets have to be cleaned to allow a smooth flow of water. They also have to be split so that the oysters are not too packed when growing.

Each pocket is moved, turned and split every 3 to 4 months at the beginning of the growth and then 3 to 4 more times before shipping.