The Spéciale Pousse en claire Label Rouge is the Rolls Royce of the oyster. Matured in our clay basins for at least four months at an average of 2.5 oysters per m², the Pousse en claire takes its name from the lace that forms on its shell during ripening, called "line of growth". It is an oyster with a high flesh rate, it is available from October to May to respect its reproductive cycle, which guarantees it is non-milky . Its flesh is firm and crunchy, its taste of the soil pronounced long in the mouth. 
 It is the ultimate gourmet oyster