Joséphine “The Distinguished” Gillardeau oyster no. 4

An oyster with a unique shape and flavor

Created by Maison Gillardeau, Joséphine stands out for its unusual production method: it grows inside a suspended, self-turning oyster bag, constantly rocked by the rhythm of the tides—a principle similar to growing vines in rows. This continuous movement naturally replicates the “turning” process, which is essential to prevent the shell from growing at the expense of flavor and to keep algae from attaching to it.

Placed in a bag at just a few weeks old, the oyster reaches approximately 50 to 70 g after 18 months, before continuing to grow in the self-turning oyster bag attached to the rows, for a total farming period of 3 to 4 years.

Tasting characteristics: a generous, rounded shape and a shell hardened and weathered by the ocean. When opened: pure white nacre, firm flesh filling the entire shell, and a particularly well-developed—even overdeveloped—muscle that provides incomparable crunch and distinctive flavors. On the palate: firmness, roundness, and harmonious salinity.

Farming: France / Portugal / Ireland

Packing: Bourcefranc-le-Chapus (17560), France

Quality & traceability:

• E. coli and Salmonella testing on every incoming batch (more than 1,040 analyses per year)
• Systematic purification of all batches for 10 to 20 days depending on the season—5 to 10 times the legal requirement
• Packed in PEFC-certified wooden baskets and lids (poplar)

Storage: keep flat in its original basket, between 5° and 8°C. Under these conditions, it can be stored for up to around ten days after packing.