Gillardeau oysters are of fleshy and delicate texture and a balanced flavor, they are difficult to match, and the manual labor involved can be likened to the production of Champagne bottles. Twice per day, these oysters are turned by hand according to the tides.  They are initially raised in Normandy for their first two years, and then finished in the salt ponds of Marenne-Oleron. Whether enjoyed on their own or paired with a Chardonnay or a vintage Champagne, these oysters are crafted to make a lasting impression.