The ‘Caramoun’ oyster from Leucate is named after the first settlement of oyster farmers more than 50 years ago. It was awarded a silver medal at the French Agricultural Fair in 2017. The oysters are cultivated using breeding tables, which reproduce the rhythm of the tides by periodically keeping them out of the water. This test makes the mollusk stronger and gives it a firmer, crunchier texture. It creates a signature taste in the mouth, with a distinctive nutty aroma. Featured: Christophe Guinot, an oyster farmer from 'Port-Leucate' (nicknamed “Cul d’oursin 'sea urchin bottom').