From: 2,039.00 $


Gillardeau oysters are cultivated for four years, following strict rules that have been passed down for four generations.Nine months after birth and a period in containers in oyster parks, they are placed in bags and submerged for more than three years in deep water, rich in phyto-plankton that forms the essential basis of their food intake. Their density is kept deliberately low so that each one is sufficiently well nourished and has the space required for its growth.

During these three years of cultivation, the Maison Gillardeau teams watch over the oysters attentively and provide them with the required care: cleaning, turning, removing shellfish parasites, changing parks in order to ensure their development… for this, some 60 operations are necessary.

A Gillardeau is savoured first with the eye. For the connoisseur, the substantial flesh of the Gillardeau makes an immediate impact. This voluptuous,firm, almost crunchy flesh invades the palate, creating an enchanting experience of taste, both mineral and vegetable and is extended by a crescendo of delicately sweet, subtle and refined flavours. Lingering on the palate, this meaty flesh with its aromatic finesse and enduring nutty flavour is the signature taste of the Gillardeau. It will also be a source of inspiration for many recipes.


To avoid counterfeit , Gillardeau oysters are engraved with a unique “G” at their back



Those Oysters need to be pre-order 1 week ahead 






All our oysters are presented in their original packaging. We don’t propose any extra service to open them.

How many oysters and which size should I get?

From 6 to 8 oysters per person, as starter
From 12 to 145 oysters as a main dish with additional sides
From 18 to 30 oysters per person as a main dish whithout additional sides

The size depends of your own tastes. Howevern European people are more likely to eat size N°3 (the favourite one of Christmas and New Year) while Asian people will go for bigger size.


How to serve and an oyster?

Start by sorting through your oysters, they all should be tightly closed. Those that are open and will not close when tapped on a hard surface need to be discarded. Open them following the following video tutorials. Remove the first water juice just after the opening which is only composed of sea water. The oyster will recreate a second one much more flavourful.  Serve the oysters immediately. Putting them on ice bed would hide some flavours.

From the right side

From the back