It all started early last century in the small village of Eguilles/Seudre known for its typical harbor.
LAGARRE Paul began with a wooden "cabin". It became too small because of the willingness to change and was replaced by a brick building where LAGARRE Georges moved in the middle of last century.
Located upstream of a river, La Seudre, suffering from too much freshwater to strong winter rains not beneficial to oysters, the company moved to Bourcefranc at the heart of the Marennes-Oléron basin, cradle of oyster farming, where already our ancestors cultivated the flat oyster.
Greatly appreciated during ancient Rome, Jules CEASAR would come in person on the spot just to taste them, large roman families would have them delivered at great expense to decorate their banquet tables, "MARE SANTORUM" flat oyster (Marennes-Oléron).
It is on the site of Daire that you will find the LAGARRE establishments which, while maintaining tradition, are one of the most modern and functional "cabins" of the basin, maintained by one of the most dynamic teams.
The operation includes a 4.5 HA marsh supplied by the channel recognized as one of the best for its water quality.
As a result of respect for tradition, and lessons concerning oyster farming, a new generation of trendy oysters at the beginning of this century was born:

THE LAGARRE SPECIAL. LAGARRE Philippe.
Trademark.

Catchment : At the age of 3, the oyster begins its reproductive periods in June, July. It is milking and then this milk is being freed in July. The plankton turns into a larva that can be carried away by currents.
Oyster farmers who know the locations where the larvae will go, place collectors (Plastic tubes, cups) in these passages for catches. 15 days later the set young oysters form their shells, begin to nourish themselves and grow. Only two basins in France are in favour of natural reproduction: ARCACHON & MARENNES-OLERON.
½ Raising: Between 18 and 24 months, oysters are separated from the collectors which remained glued per 2 or 3 and then placed in farms on the ground for 1 year, they are recovered with a fork to be separated (separated 1 by 1) then ready-sized, the oysters are placed in plastic bags on tables, in half-raising farms for 1 year, where pockets are turned regularly.
The raising: The year passed, these oysters are changed farms for a ready-finish of the shell and quality of meat of the shellfish during this long period, the vigilance of oyster farmers is damned. Predators are numerous (Starfish, Percing abalones, Birds, etc.) during this period of 4 years, bad weather and heat have also caused considerable losses sometimes. We just have to mature them in fattening ponds. The last year the oyster can be as raised in fattening pond as which earned it the appellation Pousse en Claire.