Carefully raised in the rich waters of Saint-Vaast-la-Hougue, they are distinct for their aroma straight from the sea and freshness. Our two ranges of oysters express the diversity and richness of Normandy’s nature, offering authentic and refined tasting experiences, that will please to the palates of the most demanding.
Or ‘Helie - The Treasure of the Sea
Or ‘Helie oysters are the result of meticulous farming in the protected sea of La Coulège. Cultured at low densities and handled with care in cages or oscillating bags, they reach maturity after more than three years at sea and more than 120 days on the foreshore. They reveal a generous texture, with a higher flesh content, and a crunchiness due to a larger muscle. The taste is enhanced by a touch of iodine, characteristic of Normandy waters. Their shell, regular and slightly iridescent, provides a perfect setting.
A true treasure of the sea, Or‘Helie Oysters are the perfect choice for lovers of flavours and textures.
Ad’Hélie – Norman simplicity
Ad ‘Helie oysters, from a more traditional farming, are distinguished by their slightly abundant flesh and their simple taste, faithful to the typical flavours of the Normandy oysters of Saint-Vaast-la-Hougue. Aged with the same care, between calm and stirred waters, they produce a fine and delicate texture offering a balanced tasting experience, perfect for any occasion.
Ad ‘Helie oysters are refined and will offer the authentic flavours of the sea.
Our recipes and tasting tips
Whether you are an amateur or a connoisseur, discover our recipe ideas and tips for enjoying Helie Oysters with friends or family. Simple, tasty and unforgettable!
HELIE’s Special
12 oysters
3 shallots
Butter 80g
A glass of white wine
Lemon zest
Liquid cream 200g
Salt, pepper
Slice the shallot, fry it in butter until translucent without browning.
Add the white wine, cook until almost evaporated. Add the liquid cream, reduce a little, then add pepper/salt/lemon zest.
Generously coat the oysters with this sauce, present directly on the barbecue grill until boiling.
BLOODY MARY OYSTER SHOT
6 shooters
1/2 cup pepper vodka
1/2 cup tomato juice, chilled
1 tablespoon lemon juice
3 drops of Tabasco
1 tablespoon grated fresh horseradish
1 teaspoon Worcestershire sauce
6 oysters
Cracked black pepper, coarse salt and chilli powder
Combine the pepper, salt and chilli in a deep dish. Invert the glasses into the mixture to coat the rim (previously moistened with lemon).
Combine vodka, lemon juice, tomato juice, Tabasco, horseradish, and Worcestershire sauce in a carafe (or cocktail shaker with ice). Place an oyster in the bottom of each glass. Pour the Bloody Mary over the oysters in the shot glasses.
Serve immediately garnished with a lime wedge.
Our awards and certificates
Helie oysters, which have won several awards, are the guarantee of superior quality, recognized by experts in the sector.
Hélie Oysters shop
Discover our selection of Ad’Hélie and Or’Hélie
