The distinctive Normandy oyster culture gives the huître de Normandie a unique flavor. For up to eighteen months, the small oysters, known as naissains, are raised in the open sea, at the rhythm of the tides. More than a billion liters of water pass through their gills every day, enabling them to feed on plankton.
After these eighteen months, the oysters are raised higher up on the foreshore. With each tide, they open and close, strengthening their muscles. Thanks to this technique, called “trompage”, Normandy oysters have firm flesh and a perfectly iodized taste.