Our Expertise
Born of the Ocean, nurtured by the Land...
La Maison POGET has forged expertise honed over the years.
Yet the story of the oyster in the Bassin Marennes-Oléron begins in the first days of summer, when the sea temperature hovers around 25°C.
All that’s needed is a frequent, fertile thermal shock in the temperate Charentais estuary to trigger spawning in male and female oysters, releasing their gametes to drift with the currents.
Their union forms larvae which, about ten days later, can settle on a suitable support such as a rock, a boat hull, or collectors.
Designed by oyster farmers, these collectors make it easier to harvest spat the following spring, thus initiating the natural rearing cycle of oysters from the Bassin Marennes-Oléron.
Raised in mesh bags, the oysters are turned monthly to encourage uniform growth.
This is how La Fine du Galon d’Or is grown.
And like wine maturing in barrels to develop its full bouquet, the Pertuis de Maumusson allows La Fine du Galon d’Or to grow for another four years, imparting the distinctive flavour so prized by connoisseurs.
Oyster-farming know-how is born of curiosity and experimentation.
So when Guy POGET learned of new concessions becoming available in Normandy, he took up the challenge.
He learned to master the shifting sandbanks of the Baie des Veys at Utah Beach, and to withstand the strong gales that churn the sea and batter the installations.
Persistent, he carried out his first oyster rearing trials.
And success followed.
Today, part of La Maison POGET’s stock is born and starts to grow sheltered within the nutrient-rich estuaries of the Bassin Marennes-Oléron.
Then, like a transhumance, the oysters depart to experience Normandy’s raging, tumultuous waves, which whiten and polish their shells while feeding them remarkably rich nutrients.
Then, like a transhumance, the oysters depart to experience Normandy’s raging, tumultuous waves, which whiten and polish their shells while feeding them remarkably rich nutrients.
In September the oysters return to Charente to begin finishing in claires (clay ponds), where they will alternate stays for several weeks, up until April.
This is when the “navicule bleue” (a phytoplankton) may appear, tinting the gills a characteristic green.
Thus Spéciales l’Exquise was born an assemblage of Utah Beach’s brio and the calm of the Charentais estuaries.
An exceptional product shaped by the sea and POGET expertise.