Hélie's ambition: to preserve the terroir, to grow the heritage
The Helie business: between land and sea, a unique alchemy
The Helie beds extend over dozens of hectares in two bays surrounding Saint-Vaast-la-Hougue – “Cul de Loup” and “La Coulège” – and draw their richness from an exceptional environment. Protected by the island of Tatihou, the oysters grow within the tidal currents of the Gulf Stream, the amplitudes of these tides exist nowhere else, and they are enriched by the fresh water of the rivers. This unique ecosystem, rich in minerals and phytoplankton, guarantees the growth of our oysters and gives them this balanced and subtly iodized taste.
Committed to an environmentally friendly approach, we strive to preserve the fragile natural balance of our waters, to offer authentic oysters from Normandy.
Teams that live up to the quality of our oysters
Maison Helie’s expertise is based on men and women rooted in the land and passionate about their profession, true craftsmen of the sea!
Since 1952, we have been able to introduce the innovation that has enabled the production of exceptional oysters: cages with low oyster densities in which they grow freely, or oyster bags that oscillate with the tides.
Our oyster experts supervise every step of the oysters’ development: first immersed in calm waters, then in deeper waters, then they are higher up on the beach gently exposed to the tides. Oysters are frequently turned over (up to 25 times) to ensure homogeneous growth, promoting the development of a regular shell and generous flesh. Before being sold, after three to five years spent at sea, they will be sorted, washed with care and put in a purifying tank.
“We are constantly looking for solutions to improve our processes and enhance tasting. Among our innovation projects, a process which facilitates the opening of oysters while preserving the quality - that is our trade mark.”
Wilfrid and Fabienne Petrie, owners and operators of Hélie Oysters