{"id":4390,"date":"2024-11-18T15:14:03","date_gmt":"2024-11-18T14:14:03","guid":{"rendered":"https:\/\/www.huitres-st-vaast.com\/the-house-of-helie\/"},"modified":"2024-11-29T11:23:08","modified_gmt":"2024-11-29T10:23:08","slug":"the-house-of-helie","status":"publish","type":"page","link":"https:\/\/www.huitres-st-vaast.com\/en\/the-house-of-helie\/","title":{"rendered":"The House of H\u00e9lie"},"content":{"rendered":"\t\t
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\"The

The H\u00e9lie Business<\/h1>

It is in Saint-Vaast-la-Hougue, the cradle of Normandy oyster farming, that H\u00e9lie oysters are raised, in a unique combination of oyster beds from the island of Tatihou to the beaches of Utah.<\/p><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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H\u00e9lie's ambition: to preserve the terroir, to grow the heritage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tFor more than 70 years, the H\u00e9lie family<\/strong>, based in Saint-Vaast-la-Hougue, has maintained a savoir-faire passed down over three generations. Today, this legacy is entrusted to Wilfrid Petrie<\/strong> \u2013 surrounded by his wife, Fabienne, and children \u2013 an entrepreneur passionate about the sea and the Normandy terroir. “My ambition is to preserve the tradition of H\u00e9lie oysters and to open them up to new horizons,” comments Wilfrid Petrie, the new owner-operator.\r\nThis adventure is carried out by a team of several dozen people, including Alexandra, Ang\u00e8le, Cordelia, Delphine, \u00c9ric, Guillaume, L\u00e9a, Lucie, Nicholas, Pamela, Pierre…\r\n\r\nUnder his leadership, the farm continues to combine artisanal and eco-responsible innovations. Wilfrid Petrie ensures that the fragile balance of the marine ecosystem is preserved<\/strong> while strengthening the reputation of Helie oysters, famous for their incomparable quality.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The Helie business: between land and sea, a unique alchemy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Helie beds extend over dozens of hectares in two bays surrounding Saint-Vaast-la-Hougue<\/strong> \u2013 “Cul de Loup” and “La Coul\u00e8ge” \u2013 and draw their richness from an exceptional environment. Protected by the island of Tatihou, the oysters grow within the tidal currents of the Gulf Stream, the amplitudes of these tides exist nowhere else, and they are enriched by the fresh water of the rivers. This unique ecosystem, rich in minerals and phytoplankton, guarantees the growth of our oysters and gives them this balanced and subtly iodized taste.<\/p>\n

Committed to an environmentally friendly approach, we strive to preserve the fragile natural balance of our waters, to offer authentic oysters from Normandy<\/strong>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Teams that live up to the quality of our oysters<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Maison Helie<\/strong>\u2019s expertise is based on men and women rooted in the land and passionate about their profession, true craftsmen of the sea!
\nSince 1952, we have been able to introduce the innovation that has enabled the production of exceptional oysters<\/strong>: cages with low oyster densities in which they grow freely, or oyster bags that oscillate with the tides.<\/p>\n

Our oyster experts supervise every step of the oysters’ development: first immersed in calm waters, then in deeper waters, then they are higher up on the beach gently exposed to the tides. Oysters are frequently turned over (up to 25 times) to ensure homogeneous growth, promoting the development of a regular shell and generous flesh. Before being sold, after three to five years spent at sea, they will be sorted, washed with care and put in a purifying tank.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\r\n \u201cWe are constantly looking for solutions to improve our processes and enhance tasting. Among our innovation projects, a process which facilitates the opening of oysters while preserving the quality - that is our trade mark.\u201d<\/q>\r\n
\r\n \"Wilfrid\r\n

Wilfrid and Fabienne Petrie, owners and operators of H\u00e9lie Oysters<\/p>\r\n <\/div>\r\n <\/div>\r\n<\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Taste H\u00e9lie Oysters<\/h2>\n A true oyster vintage in the Norman Country<\/span>\n
\n Discover our oysters<\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The H\u00e9lie Business It is in Saint-Vaast-la-Hougue, the cradle of Normandy oyster farming, that H\u00e9lie oysters are raised, in a unique combination of oyster beds from the island of Tatihou to the beaches of Utah. H\u00e9lie’s ambition: to preserve the terroir, to grow the heritage For more than 70 years, the H\u00e9lie family, based in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4390","page","type-page","status-publish","hentry"],"yoast_head":"\nThe House of H\u00e9lie \u2013 Tradition and Expertise in Saint-Vaast-la-Hougue<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.huitres-st-vaast.com\/la-maison-helie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The House of H\u00e9lie \u2013 Tradition and Expertise in Saint-Vaast-la-Hougue\" \/>\n<meta property=\"og:description\" content=\"The H\u00e9lie Business It is in Saint-Vaast-la-Hougue, the cradle of Normandy oyster farming, that H\u00e9lie oysters are raised, in a unique combination of oyster beds from the island of Tatihou to the beaches of Utah. 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