Navarre oysters: four horizons of flavour
Enhance your culinary creations with oysters from a coastal farming region rich in four histories and four personalities. Between tradition, innovation and prestige, the Navarre estate is where the art of oyster farming is revealed.
The Gamèn’
Cocktail oyster
Winner of the Agri-Food Awards, La Gamèn’ is a cocktail oyster, a miniature gem with a burst of character. Hand-selected and matured for 18 months, it develops a robustness and intensity that chefs have noticed.
The Fine de Normandie
Delicate and crunchy, the Fine de Normandie embodies classic elegance. IGP certified, its consistent freshness and intense salty taste also earned it the silver medal at the 2020 Concours Général Agricole.
The Antilope 1858
Special oyster
Born from a maritime tale, the Antilope 1858 perpetuates the memory of an imperial aviso that ran aground in the 19th century. Raised in waters stirred by strong currents, it offers fleshy and flavourful meat.
Henry IV
Premium oyster
The jewel in the Navarre collection, the Henri IV oyster stands out for its generous flesh, its power and its exceptional length on the palate. Reserved for the most discerning menus, it pays tribute to the king who democratised oysters in France.
Awards and recognition
Excellence celebrated by chefs and institutions
The Navarre maritime domain embodies ethical craftsmanship, sustainable production and Norman excellence. Efforts rewarded with prestigious awards:
- Saveurs de Normandie 2020 – First Prize: for La Gamèn’, recognised for its exceptional taste and authenticity.
- Competition General Agricultural of Paris 2020 – Silver Medal: for Fine de Normandie and its superior taste.
The fertile soil of Gouville-sur-Mer
Marine vintages shaped by powerful currents
Gouville-sur-Mer, the oyster capital of Normandy, is the historic production site of Navarre. In 5 hectares of oyster beds, the oysters grow at the pace of the strong tides and benefit from the phytoplankton and nutrients provided by the Gulf Stream. A place that sculpts unique sensory profiles, combining subtlety, crisp flesh and perfectly controlled iodine intensity.
The life cycle of exceptional oysters
From birth to grading, the art of patience
Cultivating an exceptional oyster requires time and precision. From collecting the spat to years of cultivation, each stage shapes the shell and flesh. At Navarre, patience and artisanal expertise are key:
- de-doubling, calibration and delicate sorting
- meticulous purification in accordance with health standards
- meticulous refinement, between 18 and 48 months depending on the oyster
The unexpected virtues of oysters
From birth to grading, the art of patience
Rich in zinc, iodine, protein and omega-3, Navarre oysters are as much a gastronomic experience as they are a health ally. Farmed in a wild and rejuvenating natural environment, they support the immune system and promote vitality. A ready-to-eat product that embodies sustainable and safe premium seafood.
A boundless landscape of gastronomic inspiration
From natural purity to haute cuisine creations
Prized by top chefs for their consistent organoleptic qualities, beauty and unique flavours, Navarre oysters will enhance all your creations.
- Hot and cold, they inspire chefs and mixologists, whether in puff pastry, truffle soup or even seafood cocktails.
- Land and sea pairings, such as Fine de Normandie oysters roasted in seaweed butter with quail eggs, or antelope poached in a broth of heirloom vegetables.
- Signature tastings, such as Gamèn’ in kombu and lime jelly, or Henri IV confit with Ribot milk and cliff thyme.
- Creations with stars, where they become protagonists: tartares seasoned with yuzu, warm soufflés with Dieppe-style sauce, or truffle and caviar combinations.
Our marine collections
Embark on the ultimate journey with Navarre oysters
Experience an unforgettable sensory adventure. Fill your baskets and discover the Navarre oyster collection, four destinations of culinary excellence.
