Pousse en Claire: the claire-grown oyster, under Label Rouge
The most demanding quality of the Marennes-Oléron basin, and how to keep the proof.
A Pousse en Claire is not only finished in a claire: it grows there. Oysters are stocked at very low density and stay for several months. The result is a very meaty oyster. It is the most demanding quality of the Marennes-Oléron basin, sold under Label Rouge.
Pousse en Claire or pousse en clair?
As with Fine and Spéciale, claire takes an e. You will also see "pousse en clair": it is the same product.
Months of follow-up, with no gaps
Over such a long period, one forgotten transfer or a badly noted density is enough for a lot to lose its label. In OstraOS every operation is time-stamped and tied to a person, and the maximum density is part of the quality rules. It no longer depends on a note in a logbook.
- The claire identified on the map, with the lots it holds.
- Duration and density checked against the Pousse en Claire rules.
- Label Rouge carried by the lot all the way to the label.
- Full history exportable for an audit.
Trade framework
The figures in the specifications (duration, density) are set by the body that manages the label. You enter them and keep them current in OstraOS traceability rules.
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