It’s the star of seafood platters…

Oysters 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 Courseull, well known to regulars and run by the Benoist family from father to son.

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Oyster farming in Courseull 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.



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

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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.

Oysters 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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