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And we can savour them all year round!

They're really beauty queens, and fleshy and perfumed just as you like them! Nobody can resist them.

Each year, on Île de Ré, oyster-farmers produce between 6,000 and 8,000 tons of oysters, while 130,000 tons of oysters are eaten in France.

But, oysters are nurtured by oyster- farmers for three years before they are found in markets.

What’s happening during this period?

When it is reproduction time, an oyster produces millions of tiny larvae which will  fix themselves on a hard support after 20 days.  Then, they will grow and take the form of bundles which will be detached manually and then put in bags before being sent to the breeding areas in the ocean. To be able to close up (and develop their muscles), they are placed as close as possible to the edge so that they are in the open air every time the tide changes.
Oyster-farmers regularly work in oyster beds that can be seen around the island when the tide is low.
Oyster can be compared to wine: it will have a di erent taste is it is produced on rock or sand, if it is matured in seawater (‘huîtres  fines’) or in the fresh water of a claybo  om marshland (‘huîtres  'fines de clair’ or ‘spéciales’).
But, unlike wine, it does not need any fertilizer or particular care: it will grow by itself and even repair its shell if it is broken.

"Great! We all got off our bikes and bought two baskets of oysters from an oyster farmer. He explained everything to us about "Spéciale de clair", "Fine de clair" and "Fine oysters".

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