A Normandy oyster with a distinctive flavour
Shaped by the strongest tides in Europe, the Antilope 1858 from Navarre benefits from a unique environment. Navarre benefits from an environment particularly rich in phytoplankton and nutrients. Antilope 1858 offers an unforgettable culinary experience.
- Profile gastronomic: fleshy flesh, mouthfeel elegant
- Texture: firmness and crunchiness achieved through a demanding maturing process.
- Aesthetics: shell rounded, colour unique, distinctive visual signature.
36 months of maturation for a marine treasure
With 5 hectares of oyster farms in Gouville-sur-Mer, Navarre combines innovative techniques with respect for the natural cycle. An oyster of exemplary consistency, the Antilope stands out thanks to its unique farming method:
- 12 months flat, to lay the foundations for growth
- 24 months in rotating pockets, to break the shell and stimulate the flesh
Controlled refining, to reduce salinity and refine the taste
Availability and export of the Antilope 1858
In 30 to 60 hours, the Antilope 1858 oyster from Navarre reaches tables around the world, ready to be enjoyed. Absolutely fresh, it is transported in strict compliance with living conditions and regulations:
- distributors of fine food products in Europe and Asia
- caterers, catering, HORECA high end range
- international fine dining professionals
- Traceability and sustainable practices
Already a legend on the great tables
Antilope 1858 is the perfect accompaniment to haute cuisine and daring culinary creations. It is an ideal oyster for tasting menus, seafood platters and sophisticated gastronomic offerings.
Heir to a significant maritime event
The Antilope, which gives its name to our oyster, was a Napoleonic vessel used to patrol the Granville oyster beds, which was on a rescue mission on 14 December 1858 west of Cap de Carteret.
Due to strong currents, it ran aground on the Longquequet rock. Its wreck became the eternal protector of Normandy’s oyster beds. Its remains, visible at every spring tide, serve as a reminder of this founding link.
We proudly serve the Navarre L’Antilope 1858 Oysters at both Claudine and La Terrace here in Singapore. These arrive fresh from the coast of Normandy twice a week, and their brinier profile makes them excellent for pairing with bold flavours.
In La Terrace, we pair them with a shio kombu mignonnette, an Asian-inspired twist on the classic, which adds a deep umami savouriness that complements the oyster’s natural character beautifully
In the Navarre collection
Four oysters, four maritime signatures in motion
The Navarre collection brings together four exceptional oysters . Each one has its own personality of its own, offering chefs and connoisseurs the guarantee of consistent organoleptic quality.
The Gamèn’
The Henri IV Oyster is the royal standard bearer of our marine varieties. A perfect gem to enhance your gastronomic menus and exceptional events.
Fine de Normandie
Recognised by a European PGI, Fine de Normandie embodies the perfect balance between delicacy and marine character.
Henry IV
A true icon, Henri IV is the largest and most majestic oyster in the Navarre collection.
Broaden your culinary horizons with Antilope 1858
An iconic figure in our collection, the Antilope 1858 oyster is matured for 36 months. Whether as the star of the show or a subtle accent, it reveals the nobility of your creations.
