Oyster farmer from father to son since 5 generations, the Percevault family is maintaining this family know-how by managing their oyster company in two areas among the most remarkable in Brittany: the gulf of Morbihan and the bay of Quiberon.
Among their various oyster farming technics, the deep sea farming is particularly noticeable as few oyster farmers still use it. This technic will deliver after 2 or 3 years outstanding flavours of wild oyster.
Being near the river of Belon, we also find here this famous flat oyster commonly named from this river. An oyster reserved for connoisseurs who will look for it and that few will be lucky enough to taste.
Grown in offshore waters at a depth of 20 meters, this deep sea cupped oysters will benefit from the protected environment of the Bay of Quiberon. At full maturity, it will deliver a unique taste of wild oyster. An uncommon and special farming technique that only a limited number of oyster farmers are practising with cupped oysters..
This natural oyster, grown exclusively from wild spat, is the full expression of the traditional oysters farming technique..
The famous Belon flat oyster is growing in offshore waters at a depth of 20 meters, where it will benefit from the protected environment of the Bay of Quiberon.
This natural oyster, grown exclusively from wild spat collected in the Bay of Quiberon, is the full expression of the traditional oysters farming technique.
In the enchanting location of the Gulf of Morbihan, literally meaning “little sea” in Britany language, we grow oyster under the French label “fine”.
One of the starting location of oysters farming in the 19th century, we get here oysters resulting from a very long experience in its farming transmitted in family since 5 generations.