soon an IGP for the Normandy oyster

In Normandy, the oyster is a local treasure, over which oyster farmers watch over every day. After seven months spent in the open sea, they stayed 28 days high up near the beach. “That’s a lot of volume of water moving around, and for oysters, it’s relatively good”, says Stéphane Typhaigne, director of La Calvadosienne. Fresh water also allows the oyster to grow and feed.

Result: a very fleshy oyster, with an iodized and hazelnut taste. The 350 Norman producers have been waiting for more than ten years to obtain a protected geographical indication (PGI) for their product. “It is a recognition of both the know-how of oyster farmers, it is also a geographical recognition”, continues Stéphane Typhaigne. In his restaurant, Au Pied des Marais, Thierry Ramard only serves Norman products. He has been cooking Isigny oysters (Calvados) for over 20 years. The IGP will be an added value for his card, as for consumers looking for authenticity.