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I am more plump than my little sister the Green Fine de Claire

I am raised in parks for at least 30 months. My transformation happens during the refining phase, when I am placed in carefully selected "claires" for at least 21 days. Small blue algae in the water tint my gills when filtered, making me unique. This special refining technique gives me an attractive color and vivid flavors when tasted. I am a surprise for oyster lovers, with crunchy flesh and salty notes. I am plump and strong.
The captivating story of Huîtres GEAY begins on the shores of the picturesque oyster port of La Tremblade, in Charente-Maritime. It is here that the first prominent members of the family, Eutrope GEAY and his son Georges, lit up local markets with their charismatic presence and the unmatched quality of their oysters. After the turmoil of the Second World War, René GEAY, heir of the third generation, expanded beyond regional borders to build the reputation of Huîtres GEAY. Driven by determination, he personally handled deliveries to fishmongers across France, helping to extend their renown far beyond the Charente coastline. This precious legacy of expertise and dedication was carefully passed on to Patrice GEAY. Carrying the family torch, he refined the inherited techniques and broadened the range of oysters offered. From fine de claire to oyster grand cru, each variety embodies excellence, further strengthening the national reputation of Huîtres GEAY.