Les Huitres Cadoret Oysters
Jacques and his son Jean-Jacques raise their oysters with passion, following a long family tradition. Established on two remarkable sites in Brittany since 1880, Maison Cadoret produces both flat and cupped oysters with passion and expertise.
All the stages of the life cycle — from the selection of the best oyster spat, to farming, refining, and packing the oysters — are carried out by the company, guaranteeing customers consistent quality control and perfect traceability. All their oysters are selected and packed one by one by hand with the greatest care.
PRODUCTION SITES
On two exceptional and preserved sites in Finistère, Cadoret Oysters benefit from the best environment and the greatest care to grow.
Carantec site
Their oyster farms are located in Carantec, in northern Finistère, and in Binic, in the Côtes-d’Armor. Altogether, they cover more than 250 hectares of oyster beds. After being raised there for three to four years, the oysters are brought to Riec-sur-Bélon to be refined — a process that takes between three and six months.
Riec site
Riec-sur-Bélon is located at the end of the ria (the estuary where seawater, depending on the tides, meets the fresh water of a river) formed by the river ‘Le Bélon,’ whose source is about 25 km away.
Depending on the tides, the salty seawater mixes with the river’s fresh water, enriching the plankton, which forms the oysters’ primary food source.
LIFE OF AN OYSTER
The spat or ‘baby oysters’ begin their growth on the oyster beds, which are exposed at low tide. This allows the oysters to oxygenate more easily.
There are two farming techniques: bag (rack-and-bag) culture and bottom culture.
At Cadoret, bottom culture is preferred in order to preserve all the finesse and diversity of flavours as it mimics their natural habitat, growing directly on the seafloor. This method requires more labour, but has the significant advantage of allowing the oysters to develop at their own pace. It is only after 3 - 4 years that Jean-Jacques Cadoret's teams harvest them.
We’re excited to be supplying their ‘Fine de Bretagne’, ‘Huître plate, la Bélon’ and ‘La Perle Noire’ fresh oysters.
They are all bred in the Bay of Carantec, which are then refined in the Belon River for two to three weeks on special elevated beds.
Fine de Bretagne (3 yrs old): Mineral and refined
Huître plate, la Bélon (3 yrs old): Delicate and nutty
La Perle Noire (4 yrs old): Firm and meaty
Available now
