Oyster Producer
On the basin of thau
Passionate oyster farmers for more than 3 generations, Maison Tarbouriech raises Mediterranean oysters. While the Thau lagoon is conducive to rapid growth and makes it possible to obtain a No. 3 oyster in one year after the fining stage, it then takes three years to obtain a Special Tarbouriech oyster raised to the rhythm of the Solar® Tide.
From spat to plate
Production stages in lagoon environments
Historically, oysters from the Thau Lagoon have been produced using a unique process known as “collage”. Today, the oysters are still hand-glued one by one onto ropes and suspended under the farming tables. The result is a very regular shape. In addition to this traditional method, there is exundation. From their first months of life, while they are still in the spat state and suspended in a “pearl net”, the oysters are used to the Solar Tide®, then glued to the ropes. Depending on the maturity chosen (from 18 months to five years), they are then harvested and de-roasted, before being immersed in purification tanks before being put in the basket.
Oyster farming
The THAU lagoon
Suitable for shellfish farming
Situated on the shores of the Thau Lagoon at the entrance to Marseillan, the Maison Tarbouriech oyster farm is unique in the world.
Here is an inland sea, shallow, between 3 and 6 meters, fed by the Mediterranean, the Canal du Midi, numerous streams and the hot spring of the largest spa resort in France, Balaruc-Les-Bains, loaded with carbonate of lime. The result is a “merroir” with a rare balance between seawater and fresh water, a rich and varied biotope added to the southern climate whose sunshine further accentuates exchanges and photosynthesis. A marker of the quality of the water in this lagoon, colonies of spotted seahorses, marine animals that are sensitive to pollution, thrive peacefully here.
This unique ecosystem has given Bouzigues oysters their reputation. An oyster with fine flesh and iodised flavours.
The Thau lagoon is a 7,500-hectare inland sea, bordered to the south by the barrier beach and to the north by the Via Domitia. This stretch of water, where small villages coexisted as far back as 3,000 years ago, is one of the most biodiverse areas in the Mediterranean basin.
An oyster
for every palate
A generous oyster
Many chefs have been seduced by the quality of our Spéciale oyster, with its perfect balance of iodine and sweetness, and notes of hazelnuts and mushrooms. But many also ask us for the Reserve, a generous oyster with a delicate touch.
Anne-Sophie Pic – Maison Pic***, Jacques et Laurent Pourcel – Jardin des Sens*, Guy Savoy – La Monnaie**, Simone Zanoni – Georges V, Lieven Van Aken – Domaine de Manville*…
Taste our products
at home on all occasions
Oysters, mussels, delicatessen
Order online and have it delivered in less than 24 hours throughout France and neighbouring countries, on the date of your choice.
THO-LAGOON
How do I become an oyster farmer?
We’re proud of our innovations and the benefits they bring us every day. The world we dream of is an open world where ideas and values are shared. That’s why we put the very best of our technologies and methods at your disposal, starting with our major innovation, the Solar Tide.
