Since the beginning of November, there has been a buzz at the Berder Establishments at the tip of Pen Al Lann in Carantec. The oyster farm team prepares the oysters that will adorn the Christmas and New Year's tables, welcomes customers on site for takeaway sales and organizes shipments.

For us, as for many oyster farmers in Brittany , the month of December often represents more than half of the annual turnover, so it is best not to miss out!

Gireg Berder says straight away, nodding in agreement.

This year no storm Ciaran, particularly mild autumn weather allowed the team to start preparations well. The team works these beautiful Breton oysters so that they are perfect for the end of the year

They are very fleshy , with an excellent flesh content : in particular, the Tarzellou and our flat oysters raised on the ground in deep water and 100% Finistère.

They taste amazing . I'm really proud of this somewhat exceptional product , raised as my father and his father did before.

The taste of Morlaix Bay

It’s quite simple, I say they taste like Morlaix Bay!

These oysters, well fed for a little over 3 years in our waters rich in phytoplankton, also benefit from the red algae (dulse and porphyra in particular) which are only found at this water depth on the sandy foreshores.

Gireg also breeds flat oysters , called "belon" in Brittany , a historic species of the bay: " it's a unique product!! " adds Gireg. They are a delight for discerning consumers.

On the other hand, you have to think about reserving them in advance because the volumes are not enormous since these oysters are raised on the ground , and there are enthusiasts, particularly in Carantec .

Order or reserve my oysters at the shipyard

The other refinements will also be perfect: the Roch Glaz oyster , also raised on the ground, will, for example, be finer in the mouth.

>> Discover the varieties of oysters from the Berder establishments in Carantec

My advice:

order a few dozen Roch Glaz and Tarzellou N°2 hollow oysters , 1 basket of Belon flat oysters , really special, and do a tasting , why not blind like for wines.

It's a way to discover different tastes and, for consumers , to realize that not all oysters are the same and that you have to find the one you like best.

Dredging, refining and grading of oysters

Right now, we are preparing everything and letting the oysters fatten up slowly. The calm weather and the cooling of the sea water - around 14° at the end of November - is ideal.

Then we will pick up the bags for some of our hollow oysters on tables or dredge those raised on the ground with the flat oysters which represent the majority of our production. Their last year of breeding on this or that park will have served to perfect their refinement.

The oysters will then be carefully sorted and calibrated , stored in an oxygenated basin to ensure flawless purification . They will finally be placed in baskets and shipped, or sold on site at the site .

I reserve my oysters for collection at the site

Shipping oysters to Brittany and a little further afield too

To best promote the quality of our oysters and our work, since taking over the oyster farm, I have chosen to favor short circuits.

So, we deliver and ship to northern Finistère around Morlaix and Brest , with channels in Rennes , Nantes , Paris and the North for individuals, restaurants and fishmongers in particular.

Discovery work is also being carried out with top restaurants and starred chefs to promote or re-promote ground oysters , with their very particular taste.

Pen Al Lann Oysters from Etablissements Berder are also available online for delivery anywhere in France on Pourdebon.com .

Oysters, a product of the end-of-year holiday tables

Pen Al Lann Oysters will be in pride of place on the tables of restaurants and individuals during the end-of-year celebrations in our 4 main catchment areas: Carantec , northern Finistère , right and left in Brittany , and also some in Paris and the North , and even in Brussels and Luxembourg .