The Geay family has been working in the Marennes-Oléron’s basin for more than 140 years already.

The story begins on the little harbour of La Tremblade in Charente Maritime, when Eutrope Geay and his son George, the family pioneers, were getting noticed on local markets thanks to their charisma and the exceptional quality of their oysters. After WW2, René Geay, the third of his generation, went beyond the region's frontiers and developed the reputation of his oysters delivering them to fishmongers all over France.

The heritage of the family's expertise was perpetuated by Patrice Geay. He perfected the technique of growing oysters and developed new ranges, the “fine de claire” and other great vintages, for his reputation to grow nationwide.

At the heart of Marennes-Oléron’s basin, the ocean and the land keep interacting. The two elements are symbolic in the region. They meet and separate according to the rhythm of the tides. The Geay family has been established there for five generations. The Marennes-Oléron’s basin is conveniently situated in-between the Atlantic ocean, Oléron island and the river Seudre. The situation is ideal as the ocean drags water very rich in sediments and phytoplankton.

The perpetual movement of the tides sets the rhythm for oyster producers and the growth of Geay Oysters. When the tide is low, oyster parks are reachable to be worked on and when it is high, the parks are covered with water again. The phenomenon happens twice a day with different amplitudes.

Nevertheless, what is really special about this area is the presence of « claires ». It is a technical word defining old salt marshes that have been used to refine oysters since the middle of the 19th century. Their ground is made of clay and they are very rich in phytoplankton. This alliance gives a unique taste to Geay oysters.

Adrien's motto is: “Give love to the ocean and it will reward you”. He applies that principle every day to grow the best possible oysters. At 28, he is the heir of five generations of oyster producers. His father, Patrice Geay, gave his blessing to his son so that he could take over the business.

Adrien graduated in shellfish aquaculture and his father gradually let him take the lead after that. He taught him how to manage oyster parks, respect products and nature in general.

For Adrien, the production of oysters is not only his job but his passion. As a child, his parents would take him to the oyster huts and on the boat to check on the parks. He explains: “I learnt the business without realising it.” His youth, enthusiasm and his love of oysters have been leading him to bring the family business to new projects. He is always looking for the best sites for new oyster parks to get the best oysters. Indeed, oyster production requires patience and perseverance to achieve excellence.