This company is located in the heart of a salted marsh. In the past, the marsh used to produce salt, nowadays it is used for the oyster farming. The ground basins, called Claires, are hollowed and cleaned every year to avoid the appearance of Macro-algae (big alga which uses the oxygen of the oysters). It is necessary to improve the development of the Blue Navicule, but nobody knows exactly how to control their culture. The main advantage of a claires huge surface is the optimisation of the oyster qualities thanks to the refining with low density and the potential increasing number of Green Claires.

When oysters arrive on the coast, they are selected by categories, then they are placed in refining. This work is operated in a special room called the selecting room. Oysters are drained on a hopper, situated outside the building, then oysters are brought back by a conveyor belt. Employees are placed along the belt and select oysters according to their size.

After refining, the oysters have to be placed in the disgorging room, at least 24hours before the sale.

Oysters are drained on a hopper located at the back of the room. Then oysters are washed and bring, thanks to a distributor, on the expedition table of the next room.

Oysters come from the washing by the distributor and are drained on the expedition tables. Then, employees may packed the mollusc easily and make a more rigorous selection. Package are weighted and counted in order to respect the calibre according the norm in force.

Package are put on another conveyor belt to be encircled.