Farmed off the beaches of Narbonne, the Gruissan oyster offers firm flesh with a subtle taste, to be savoured with pleasure with a Gruissan wine or a chilled Chardonnay. It is matured in quality water taken directly from the sea, and comes in various species that are never milky, like Casanova, Saint Martin or Fleur de Sel. Around 150 tonnes of Gruissan oysters are produced each year.
The Leucate oyster, for its part, has been farmed near Perpignan since 1963. 600 to 800 tonnes are produced per year, and 80% are sold directly in Leucate. This seafood with firm, fine flesh is also known as Cap Leucate, the collective brand chosen by producers in the area. Oyster-lovers appreciate its delicious smooth, nutty flavour.