OYSTERS -
DAVID HERVE
Three generations of oyster farming - the Hervé family can look back on a long history. Driven by a love of new challenges, David Hervé decided to bring the traditional company, which has existed since 1939, up to date. Today, the farm combines traditional methods with sustainable innovations and environmentally friendly approaches. For example, the oysters are grown at a lower breeding density than most other breeders.
CHOOSING THE RIGHT LOCATION IS A MATTER OF TASTE
The oysters grow in a low breeding density with a rate of only one and a half oysters per m² surrounded by sea and marshes. The breeding site was carefully selected: The "Claires", a place where fresh and saltwater combine. These components give the oysters significant flesh growth, an exceptional texture, reduced salinity, and their unique taste.
PASSION AND DIVERSITY
David Hervé loves challenges and lives for his product. Developing his grandfather's traditional farming methods, his oysters are now among the most sought-after in haute cuisine. The variety of his species, which differ in taste, size, color and texture, is available at Havelland-Express. Whether the "Royal Cabanon", the "Fine Claire" or the "Speciale No.2", to name just a few of his products, they are without doubt among the most delicious delicacies in the world in this segment.
