France Haliotis

Nestling in the heart of Aber Wrac'h, in North Finistère, France haliotis raises Breton abalone in the open sea and feeds them exclusively with seaweed harvested locally by hand.

The abalone, "Haliotis tuberculata" by its scientific name, is also known as "abalone", "ear of the sea", "ear of Venus" or "truffle of the sea".

Our farmed abalone are sold younger and smaller than wild abalone. They are more tender and more easily adapted to gourmet recipes.

Top restaurants such as the George V in Paris, the Park Hyatt Paris, Hugo Roellinger's Coquillage and Maison Bras all place their trust in us.

We offer live or vacuum-packed farmed abalone, as well as gourmet home-canned products.

Our values and our militant commitment to quality products that respect our environment have naturally led us to be recognised as a quality artisan producer by the members of the Collège Culinaire de France. More than 40 quality artisanal producer restaurants regularly work with our abalone.