Geay

The Geay family has been working in the Marennes-Oleron basin for more than 140 years. The story begins on the little harbour of La Tremblade in Charente Maritime, when Europe Geay and his son George became family pioneers by their charisma and the exceptional quality of their oysters on the local markets. A legacy of family expertise was perpetuated by Patrice Geay. He developed new varieties and perfected the technique of growing oysters.

Eggs are placed in parks just beneath the surface of water so that the movement of the tides will benefit them. The oysters are turned over regularly and well taken care of. Geay family members do not seek a fast growth but rather thicker oyster flesh. In order to achieve this goal, oysters are constantly turned, cleaned, and measured.

A strict selection is made based on shape, roundness, and thickness. They are raised in old salt marshes, called claires, which are rich in sediment and phytoplankton. The combination of those elements gives oysters a distinctive taste, and the thickness of their flesh gives them a perfect balance.