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Léger Brothers Oysters
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Léger oysters are an invitation to the authenticity of their territory.
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Every tasting moment immerses you in the simplicity of nature.
The company specializes in the production and commercialization of oysters in Charente-Maritime in Bourcefranc Le Chapus.
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Through a demanding production process and a selective network, we distribute our selection of oysters throughout France.
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Located in the heart of the Marennes-Oléron basin, and relying on our expertise and know-how, our oysters are cultivated, refined, and meticulously selected to give birth to this exceptional product.
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"The love for nature and what it can bring us certainly comes from our father, who was a farmer."
Our Oysters
Half clear, half sea
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The Mimi is the favorite oyster of consumers who appreciate less meaty oysters. After a long stay at sea, it will mature for several weeks in our claires, these shallow clay basins that allow it to acquire a shell quality superior to that of an open-sea oyster. It is also during the maturation process in our claires that the oyster adds the subtlety of a terroir taste to its marine flavor. It is a water-rich oyster with balanced flavors. It's the MI-Mi, you know!
The Incredibly Green Oyster
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The Viridis is the magic MIMI. Like the MI-Mi, the Viridis spends several weeks in our claires, these shallow clayey basins, which will allow it to acquire a shell quality superior to an open-sea oyster. It is only thanks to a magically natural process that it obtains its green color so appreciated by consumers. This shade is obtained thanks to the presence in our clear blue naviculum, a micro algae filtered by the oyster which retains the pigment, marennine. Available only from October to May in order to respect its reproduction cycle, which guarantees it is non-milky.
Her Majesty the Queen
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The Louise is the royal oyster. An exceptional product, and we must admit, our pride. Raised at very low density, with a maximum of 5 oysters per square meter in the claire where it stays for four to eight months, it grows forming characteristic lace-like lines called growth lines on its shell. During its stay in our claires, the oyster develops a high flesh content and a crunchy firmness, along with a pronounced terroir taste that lingers on the palate. It is the oyster for special moments.
"The cream of the crop."
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The Cali, an exceptional oyster raised in the open sea, embodies the epitome of gastronomic perfection. Rocked by the waves, sea spray, and currents, it benefits from a privileged environment, imparting a unique flavor and delicate texture. Its smooth and shiny shell reflects its natural habitat, while its delicate and flavorful flesh delights the most discerning palates. Sought after by connoisseurs and Michelin-starred chefs, the Cali is the ultimate embodiment of marine elegance, a true invitation to savor the treasures that the sea has to offer.
The Atlantis, a pearl of the oceans raised in the open sea
It transports the senses to a captivating marine world. As soon as one approaches this delicious creature, its enchanting scent takes us directly to wild and salty shores. Its intense flavor, infused with a subtle hint of iodine, reveals the richness of the ocean depths. The tender and juicy flesh of the Atlantis offers a unique gustatory experience, transporting seafood enthusiasts to uncharted horizons. This characterful oyster, nurtured in turbulent waves, awakens the taste buds and reminds us, with each bite, of the power and beauty of the ocean.
The "Fine de Claire" is the preferred choice of consumers who appreciate less meaty oysters.
For several weeks, it undergoes refinement in the "claires," these shallow clay basins that allow it to acquire a superior shell quality compared to oysters from open sea.
It is also during the refinement process in the claires of the Marennes Oléron basin that the oyster adds the subtlety of a terroir taste to its marine flavor. It is the oyster that will be chosen by connoisseurs who appreciate oysters rich in water content and balanced in flavors.
It is an oyster that the oyster farmer selected before refinement for its regular shape, roundness, and thickness.
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Its more pronounced concavity indicates a larger meat volume.
During tasting, the "Spéciale de Claire" IGP stands out from the "Fine de Claire" with its more pronounced flesh consistency, mouth-filling volume, and remarkable balance between sweetness and salinity. For several weeks, it undergoes refinement in the shallow clay basins known as "claires," allowing it to acquire a shell quality superior to that of a special oyster from open sea.
It is also during the refinement process in the claires of the Marennes Oléron basin that the oyster adds the subtlety of a terroir taste to its marine flavor, which lingers on the palate. It is the oyster that will be chosen by connoisseurs who appreciate oysters that are meaty and well-balanced in flavors.
La Fine de Claire Verte Label Rouge, the first seafood product to be awarded the Label Rouge certification in 1989.
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As a superior quality product, the Fine de Claire Verte Label Rouge carries the official label bestowed by the French Ministry of Agriculture and is subject to stringent quality control standards. It is the preferred choice of consumers who appreciate oysters with less flesh. For several weeks, it undergoes maturation in the "claires," shallow clay basins that allow it to develop a superior shell quality compared to open-sea fine oysters.
During the maturation process in the claires of the Marennes Oléron basin, the oyster adds the subtle taste of terroir to its marine flavor, which lingers in the mouth. It is the oyster of choice for connoisseurs who enjoy oysters rich in water content and well-balanced in flavor. The Fine de Claire Verte Label Rouge should exhibit a characteristic green tint in its gills, a testament to its greening process in the claires. This exceptional oyster is available for sale from October to May, respecting its reproductive cycle and ensuring it remains free from milky appearance.