Oyster producer in the Thau Basin
The Mediterranean oyster, according to Tarbouriech
Passionate oyster farmers for over 3 generations, Maison Tarbouriech raises Mediterranean oysters on the shores of the Thau lagoon.
While the Etang de Thau is conducive to rapid growth, producing a No. 3 oyster in just one year after the sticking stage, it takes three years to produce a Spéciale Tarbouriech oyster bred to the rhythm of the Marrée Solaire®.
From spat to plate, production stages in a lagoon environment
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. This traditional method is supplemented by exondation. From their first months of life, when they are still spat and suspended in “pearl net”, the oysters are accustomed to the Marée Solaire®, and are 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 farmer
Harvesting oysters
THE THAU LAGOON
an area ideal 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.
A shallow inland sea, between 3 and 6 metres deep, fed by the Mediterranean, the Canal du Midi, numerous streams and the hot spring at France’s largest spa, Balaruc-Les-Bains, which is loaded with carbonate of lime. The result is a ‘merroir’ with a rare balance between seawater and freshwater, a rich and varied biotope and a southern climate where the sunshine 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 taste
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*…
The SpécialeTarbouriech &
The Seven
the oyster of excellence, the fruit of La Marée Solaire®.
Born from the desire to offer an exceptional product to the most demanding gourmets. By inventing Marée Solaire®, we’ve given our oysters the very best of the sea and the sun. Our oysters are farmed for a minimum of three years. This is essential if they are to develop generous, crunchy, flavoursome flesh.
The Réserve Tarbouriech
Oysters harvested according to tradition
Enjoying the benefits of the sea, the air and the sun, the finest oysters in the Mediterranean are mature after two years of maturing. These oysters will be able to claim the “Reserve” label, guaranteeing traceability from the farming rope to the consumer.
The Fine of Bouzigues
the authentic lagoon oyster
