A Dedicated Advocate: “Because the oyster deserves it”

To whet people’s appetite, demonstrate the techniques, showcase the tools, explain each stage of an oyster’s growth (3 to 4 years), and also highlight the roots of this time-honored tradition…
“Gulf of Morbihan Week is a wonderful and meaningful opportunity to shine a spotlight on our fine products and on shellfish farming,” emphasizes Yvonnick Jégat.

As part of the 2027 edition of Gulf of Morbihan Week, which celebrates shellfish farming, the organizers are working closely with the Regional Shellfish Farming Committee of Southern Brittany. And one of the Vannes-based association’s key partners is none other than oyster farmer Yvonnick Jégat.

As president of the Ostréicole Golfe Nord union, Yvonnick Jégat serves on the Regional Shellfish Farming Committee (CRC) through this union: “Since I’ve always been closely involved with Gulf Week, the CRC asked me to help promote our trades during this edition dedicated to shellfish farming.”
 

A wide variety of events and activities are already planned:

- A booth dedicated to the CRC in the Vannes festival village to showcase careers in shellfish farming. It will be combined with the Ostréapolis booth to create a hub for oyster and shellfish farming, as the Pénestin* mussel will also be featured alongside other shellfish.

- An oyster shucking contest at the Port of Vannes.

- Free oyster tastings for all crews in each of the ports hosting the fleets.

- Oyster sales by local producers, organized through the associations of the respective municipalities, in each of the 19 partner cities.

- An exhibition titled “The Guardians of the Flat Oyster” by Hélène Cochet, on the Anne Caseneuve Esplanade at Pointe d’Arradon

- And other photo, painting, and sculpture exhibitions will be held at various locations: at shipyards, community centers, or outdoors—such as on the Île d’Arz, which will host a flotilla for the first time. The crews’ meal will take place at the exhibition site.
“My grandfather began oyster farming at the start of the last century on Île d’Arz. It will be a beautiful photo exhibition…”
 

Raising the Profile of the Industry

“All these events really make a difference…,” says Yvonnick Jegat, whose collaboration with the teams behind Morbihan Gulf Week will continue through May 2027, following the conclusion of the event.
“The goal is to elevate the industry and give oysters the positive image they deserve.”

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* The Pénestin bouchot mussel has been listed as part of France’s Intangible Cultural Heritage since October 2020, supported by the Federation of Remarkable Sites of Taste. It has held the Traditional Speciality Guaranteed (TSG) label since 2013. Raised at the mouth of the Vilaine River, it feeds on water rich in plankton and nutrients. It is characterized by its delicate, tender, and flavorful flesh.