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Oyster-farming - Import eksport

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AMÉLIE, LES HUÎTRES

Prantsusmaa

Amélie is the most elegant of all the names give to an oyster, the fruit of four years' intense work at sea. This marine organism, halfway between fish and shellfish, cannot be opened by just anybody, resisting efforts by those who lack the knowledge. Our teams, driven by a shared passion, devotion and commitment to excellence, work tirelessly every day to extend the limits of what they can achieve. Amélie exists to promote the French oyster, rooted in the know-how of the most skilled growers, who cultivate and select outstanding oysters. The waters of the French Atlantic coast, in concert with the surrounding lands, instil Amélie oysters with subtle maturity and remarkable delicacy, characteristics sought after by the finest chefs and the most educated palates. At the root of Amélie's quality lies and rich and fertile soil. The history of Marennnes-Oléron recounts the existence of oyster parks famed for their exceptional virtues, guaranteeing consistently delicious oysters year after year. Our skilled oyster farmers rely on these precious secrets to reserve for Amélie the finest locations with the Marennnes-Oléron oyster-farming region. Don't hesitate to contact us for more information!

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LES HUITRES DES FLOTS

Prantsusmaa

Ettevõte LES HUITRES DES FLOTS, on Valmistaja/ Tootja, aastal ja mis tegeleb Karbid ja koorikloomad tööstuses. See tegeleb ka Oyster-farming tööstustes. See asub Saint-Vaast-La-Hougue, Prantsusmaa.
EARL DEMOUSTIER

Prantsusmaa

Ettevõte EARL DEMOUSTIER, on Valmistaja/ Tootja, aastal ja mis tegeleb Karbid ja koorikloomad tööstuses. See tegeleb ka Oyster-farming, JA oysters tööstustes. See asub L Eguille Sur Seudre, Prantsusmaa.
FRUITS DE MER FRAIS

Maroko

Ettevõte FRUITS DE MER FRAIS, on Valmistaja/ Tootja, aastal ja mis tegeleb Akvakultuur ja kalakasvatus tööstuses. See tegeleb ka Oyster-farming tööstustes. See asub El Jadida, Maroko.
CÔTE2BOEUF

Prantsusmaa

COTE2BOEUF, a small-scale maker of cured meats based in Aveyron, is restoring a symbol of French gastronomy to its former glory: The cured sausage! It is made as it was in olden days using only 3 ingredients: meat selected from livestock farms in Aveyron, salt from Guérande and PGI Kampot pepper. No preservatives, no colourings, no nitrates! Just 3 ingredients as in olden times. Coppa, lonzo, dried oyster cut of ham, dried Aubrac beef, chorizo, guanciale, dry cured sausage, cured sausage make up our range of nitrate-free cold cuts made in our Laissac workshop in Aveyron. COTE2BOEUF also invented Popines: finely sliced cold cuts in a 100% recyclable and deposit-paid glass jar. Once it is vacuum packed, the Popine can be kept for 3 months at room temperature. It comes in 3 formats (Popine, Marmite, Chaudron), and is ideal for your winter raclettes and assortments of cold cuts for serving on fine days.

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Oyster-farming - Import eksport

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