France is well known for its world-renowned gastronomic offer. The famous Gillardeau oysters, whose interesting backstory will fascinate you as much as its exquisite taste, are yet another piece in the lavish mosaic of high-class dishes coming from this land of countless pleasures.

From Farming and Fashion to Gastronomic Glory

The great love for oysters was born in the west of France in the vicinity of Île d’Oléron, a charming island in whose coves the rivers Charente and Seudre seek refuge. Farmer Henry Gillardeau laid the foundations of a successful family business by farming oysters all the way back in 1898. At that time, he certainly had no idea this venture of his will place the family name on the pedestal of the world’s gastronomy in the years to come.

The entrepreneurial Henry was succeeded by his son Jean, after whom the business was taken over by his son Gérard, a clever economist who made it profitable by driving the whole France mad with raw product of exceptional quality. However, only the young Thierry, who entered the family business exactly a hundred years after it was started, made a lifetime deal out of a century old tradition.

He placed his first-class oysters in the world of the elite across France and abroad. Its exquisite taste combined with a bit of French charm helped him win the heart of a Belgian girl named Véronique. Smitten with Thierry and oysters named after him, she gave up her job in high fashion and substituted designer clothes with rubber boots and a straw hat. Due to their knowledge and joined forces the Gillardeau name has become a synonym for the first-class oyster in the years to come. You, too, can enjoy its exquisite taste whenever you want.

Quality as the Best Marketing

Once you taste the Gillardeau oysters you will hardly refrain from the famous French Oh là là! You’ll recognize them by their interesting, carefully shaped shell that hides vigorous and fully flavored meat with a hint of sweetness. It’s precisely the sweetness that gives that subtlety of taste which goes perfectly with just a drop of lemon juice or a little shallot.