our establishment is in the commune of Arradon (56), the “Riviera” of the Gulf.
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It takes 3 years of work to get oysters from birth to market. They grow in separate mesh bags and are rotated manually every two months. When they are three years old, they are sorted, graded and sold.
BEACH OR BOTTOM CULTIVATION: This technique consists of leaving our oysters on bottom beds for an 18-month to 3-year cycle. They grow as the currents supply phytoplankton in our parks. RACK OR OFF-BOTTOM CULTIVATION: We put our oysters in net bags placed on racks suspended off-bottom. The bags are rotated every month to remove vegetation and to improve oxygenation.
Packing must be consistent with the weight and quality standards for the required grade. The more oysters per basket, the smaller the oysters. They have to kept level to prevent loss of water.
Our keepnets are barcoded by grade (oyster size) and by quantity (number of oysters). The GENCOD is an identifier that allows them to be shipped to market fast to suit demand from retailers.
Les Belles d'Irus is our newly created brand. From our facilities on Irus Island (Ile d'Irus) just opposite our grounds, our oysters store the phytoplankton that shellfish and all fish need for growth. Coming from its rich soil and waters, our oysters consistently delight our customers’ palates.
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Our equipment allows us to use traditional techniques all year round.
+33 2 97 44 74 47
ets.le.berrigaud[at]gmail.com
Pen er Men, Chemin de Lande56 610 ARRADON, France
