Oysters Roman’s

Selection of products

Type of oyster: Refined oysters
Oyster culture basin Classification CNC National Mollusk Production Committee: South Brittany
Protected oyster culture denomination: The Roman's Company has the sole rights for the farming and harvesting of this type of oyster.
Production locations and characteristics of marine environment: The most regular sized and refined product has been chosen from the best French cultivation area where there is a culture density not over 3 oysters per square metre.
Culinary and tasting feature: Fine and tender meat, thick enough but not crunchy. It has different tasting flavours , gradually affected by iodine and hazelnut aftertaste. It has been worked out a refined oyster type of lingering flavour.
Notes: This type of oyster has been cultivated, grown up and refined exclusively for Roman's. Its meat is perfectly ,marbling and pearly with taux of chair (index of meat quality rate) always over 12 points.

Type of oyster: Traditionally refined oysters
Oyster culture basin Classification CNC National Mollusk Production Committee: Orelons
Protected oyster culture denomination: Merennes - Orelon
Production locations and characteristics of marine environment: It's a large cultivation area a large oyster cultivation area delimited by the estuaries of Gironde, Seudre and Charente rivers.
Here the shallow water pools where the Blue Navicole algae flourishes abundantly, in rainy season hues oysters with a greenish colour.
Culinary and tasting feature: This kind of oyster has a thick and crunchy meat. It fills your mouth with a perfect balance between sweetness and salinity. It is characterized in taste by the territory in which oysters are cultivated. During the harvesting season, oysters with a greenish colour and which get a sweeter taste flavor, are selected with accuracy.
Notes: This oyster type has been produced with a traditional method by Romengouse (Oyster farmers in Marennes since 1874) for the exclusive right of Roman's company.

Type of oyster : Refined en Claire
Oyster culture basin Classification CNC National Mollusk Production Committee: Orelons
Protected oyster culture denomination: Marennes-Oléron
Production locations and characteristics of marine environment: It's a large oyster cultivation area delimited by the estuaries of Gironde, Seudre and Charente rivers. The shallow water pools
where the Navicole Blue algae flourishes abundantly and in rainy season hues oysters with a greenish colour.
Culinary and tasting feature: It has a distinctive salty flavor. This kind of oyster has a strong salty perfume that fill the mouth.
Notes: This is a traditional zone for oyster farming and breeding since 1885.

Type of oyster: Special oysters
Oyster culture basin Classification CNC National Mollusk Production Committee: Normandy
Protected oyster culture denomination: "Isigny-sur-mer"
Production locations and characteristics of marine environment: The 4 rivers belong Norman "Bocage" , are very rich in plankton, that allows rapid growth.
Culinary and tasting feature: Meaty, sweet and crunchy. Even appreciated in culinary preparations.
Notes: Oyster farmer won Gold Medal at the National Competition of Paris 2009 and 2010

Type of oyster: Special oysters
Oyster culture basin Classification CNC National Mollusk Production Committee:
South Brittany
Protected oyster culture denomination: "L'Aven-Belon"
Production locations and characteristics of marine environment: The term "Aven-Belon" is used to designate three superb rias (estuaries of rivers) on the southern coast of the Cornouaille region: Aven, Belon and Merrien. The area is not a production centre, but simply an exceptional refining area.
Culinary and tasting feature: It has a slightly sweetened hazelnut taste, with firm and crispy meat but delicate at eating.
Notes: The farming cultivation zone is the one of the famous flat or "Belon" oyster.

Type of oyster: Special oysters
Oyster culture basin Classification CNC National Mollusk Production Committee: Brittany - Cancale
Protected oyster culture denomination: "the Cancale or the Zarina"
Production locations and characteristics of marine environment: Mont St. Michel bay has one of the greatest tidal range of the world.
(14 m.).Thank to the swift and exceptional tide the oyster sea bed have a continuous mixture of waters, richness of oxygen and plankton.
Culinary and tasting feature: This kind of oyster has a strong salty perfume, with a hazelnut aftertaste. Its meat is both thick and mild.
Note: This is the most famous zone for oyster farming and moreover one of the most romantic.

Type of oyster: Special oysters
Oyster culture basin Classification CNC National Mollusk Production Committee: Thau lagoon (Languedoc)
Protected oyster culture denomination: "Bouziques"
Production locations and characteristics of marine environment: The Mediterranean French location is characterized by a good salinity, temperature and flux of nutrients of its waters.
Culinary and tasting feature: They have a salty, tasty and fruit flavor with intense smell of sea and fresh algae. Its meat is salty delicate and a bit sweet.
Note: This cupped oysters are cultured on ropes, hanging from permanent structures known as tables that are driven into the sediment.