Gillardeau oysters are also curved oysters cultivated in the Crépond. They are also rare oysters in France named after the breeder. Gillardeau is a family with a century of breeding experience. The Gillardeau oysters they cultivate have to undergo an average of 4 years of breeding and 2 months of fattening in the Crépond before they can be put on the market.
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Gillardeau oysters are crispy when eaten, with a fresh sea flavor filling the mouth. They are extremely sweet, and you can taste the hazelnut and light smoke flavors when you taste them carefully.

They have always been known as the "Rolls-Royce of oysters". In recent years, they have been praised by Michelin chefs such as Anne-Sophie Pic.
Some Michelin restaurants in Paris will also promote the supply of Speciale Gillardeau oysters during the oyster season.