Live Oysters Spéciale Gillardeau

Bred in Normandy, France

Gillardeau oysters have a deep, rounded cup shape and a bright white, iridescent shell. Gillardeau oysters are known for their incredibly deep, briny, and complex flavor. They have a wonderfully creamy, buttery, and smooth texture.

From: 1,919.00 $


Gillardeau oysters are cultivated for four years, following strict rules that have been passed down for four generations. Nine months after birth and a period in containers in oyster parks, they are placed in bags and submerged for more than three years in deep water, rich in phytoplankton that forms the essential basis of their food intake. Their density is kept deliberately low so that each one is sufficiently well nourished and has the space required for its growth.


During these three years of cultivation, the Maison Gillardeau teams watch over the oysters attentively and provide them with the required care: cleaning, turning, removing shellfish parasites, and changing parks to ensure their development… for this, some 60 operations are necessary.


A Gillardeau is savoured first with the eye. For the connoisseur, the substantial flesh of the Gillardeau makes an immediate impact. This voluptuous, firm, almost crunchy flesh invades the palate, creating an enchanting experience of taste, both mineral and vegetable and is extended by a crescendo of delicately sweet, subtle and refined flavours. Lingering on the palate, this meaty flesh with its aromatic finesse and enduring nutty flavour is the signature taste of the Gillardeau. It will also be a source of inspiration for many recipes.


To avoid counterfeiting, Gillardeau oysters are engraved with a unique “G” at their back


Those Oysters need to be pre-order 1 week ahead 



All our oysters are presented in their original packaging. We don’t propose any extra service to open them.

How many oysters and which size should I get?

From 6 to 8 oysters per person, as a starter
From 12 to 145 oysters as a main dish with additional sides
From 18 to 30 oysters per person as a main dish without additional sides

The size depends on your own tastes. However European people are more likely to eat size N°3 (the favorite one for Christmas and New Year) while Asian people will go for a bigger size.


How to serve an oyster?

Start by sorting through your oysters, they all should be tightly closed. Those that are open and will not close when tapped on a hard surface need to be discarded. Open them following the following video tutorials. Remove the first water juice just after the opening which is only composed of seawater. The oyster will recreate a second one much more flavourful.  Serve the oysters immediately. Putting them on an ice bed would hide some flavors.

From the right side

From the back