The Gillardeau is originally an Irish oyster. After three years, it is transferred to the oyster beds of Gillardeau to continue growing. The oysters are placed in limited numbers on these oyster beds for an extended period, allowing them to receive longer and better nourishment, making them meatier and tastier. The great attention Gillardeau pays to its oysters results in a shell that is more compact and heavier than a "regular" creuse of the same age. The shell is beautifully white on the inside and has a stunning mother-of-pearl sheen. The creuses from Gillardeau are available in sizes 0 to 4, with 4 being the smallest. The Gillardeau oyster is full and meaty in texture, tender and crunchy at the same time. The taste is spicy, sweet, and salty simultaneously, with a light touch of cucumber and a delightful hazelnut aroma.
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