It’s the star of seafood platters…

Courseulles-sur-Mer oyster can be found on the menus of many restaurants, on the stalls of fishmongers and, of course, at Aux Régals de l’île, a veritable institution in Courseulles, well known to regulars and run by the Benoist family from father to son.

parcs d affinage des huitres benoist courseulles sur mer credit anne perez nedelec 6 3

The Courseulles-sur-Mer oyster is an institution!

In the Benoist family, oysters are a family affair! In the 1950s, Gilles Benoist started producing and selling table-raised oysters in Meuvaines.

They are then refined in the disgorgers and clear-water tanks at Courseulles-sur-Mer.

In the 1980s, his son Jean-Christophe took over the business, assisted today by his son Corentin.

Together they export a quality oyster that is round and fleshy, with a slight nutty flavour and less salty than its Channel neighbours.

We produce 60 tonnes of oysters every year. 3 to 4 years is the minimum time required to grow an oyster.
They are then matured in our clear-water tanks for 3 weeks.

Our special Courseulles oysters can be enjoyed on the terrace in the restaurants that have sprung up around the ponds, or on our seafood platters.

We also have a wide range of shellfish for you to discover in shop.



With Courseulles oysters, the pleasure is in the plate…

Right next to the ponds, the Dégustation de l’Île restaurant has been an extension of the family business since 2016.

vente a emporter au restaurant degustation de l ile courseulles

Sébastien Benoist, Jean-Christophe’s second son, is in the kitchen and Marielle, his wife, is in the dining room.

The decor is contemporary, the atmosphere warm, the terrace full of flowers and the view of the pleasure island and the mill unbeatable.

Here, everything is homemade, the salmon is smoked on the premises and the herbs grow in the garden just a few metres from the restaurant.

Would you like to cook Norman oysters with a chef?

experience normande sublimer l huitre avec un chef a courseulles sur mer marie anais thierry

Our duo Nancy and Thomas, passionate about cooking and gastronomic discoveries, have tested this culinary experience for you.

They invite you to follow them as they teach you how to open an oyster and sublimate it, hot or cold, thanks to the expert advice of young chef Sébastien Benoist.

Between March and November, every Saturday from 10:30 am to 11:30 am, the chef invites you to enjoy this Norman experience for €30 per person.

Aux Régals de l’île Benoist


    The Benoist family has been raising oysters for generations. Established since the 1950s, this Courseulles family is proud of its […]

Restaurant de l’île Benoist


    This restaurant invites you to relax and enjoy taste sensations in a unique setting, through delicious cooking that combines quality […]

  • Traditional cuisine

Courseulles-sur-Mer oyster can be eaten in a variety of ways! Raw with a squeeze of lemon, poached or warm with a few spices.


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