#8 Meeting : Adrien Legris

Ode to the land in the land of shellfish

From whisky to oyster, there is a world of difference? But on closer inspection, the distance between the small Breton SME Huîtres Legris and the House of Benjamin Kuentz is not so great. And it is quite natural that the Legris establishment has come to offer two references from the young publisher Kuentz, to accompany the tasting of its sea jewels. What they share is first of all a love of a land and its shores, Brittany, where Le Guip, a very iodized whisky, named after a shipyard in Brest, was born in the collection of the Maison Benjamin Kuentz. But also the desire to produce a quality craftwork, in which man, nature and time find to dialogue harmoniously. And perhaps above all, the idea that we must defend the diversity of the terroirs, of the tastes and histories, against uniformity at all costs.

For the Legris family, oyster farming is a family history and an adventure that is written between land and sea, on the side of the Bay of Saint-Cava, sheltered by the Island of Wrac’h in Finistère.

Founded by Legris père in 1986, the family business came to oyster farming by the back door. Emmanuel, a biologist by training like his son Adrien, first devoted his days and nights to clams. Affected by a bacterium, the breeding of the small crustacean ends after four years of hard work. The company then turned to oyster farming, which became the core business of the company in 1990 and a profession practiced with passion, one of the trademarks of the company. Adrien Legris’ enthusiasm, following in his father’s footsteps, does not disappoint. He praises the newfound creativity in the oyster market, which has become very competitive and dynamic: “Oyster farmers are promoting the qualities of their terroir and their know-how, and this is also shaking up the wholesalers. It’s an exciting time”.

He likes to remind us that Legris oysters are unique, revealing the secret of this typical taste without any hesitation. First of all, there is the exceptional and monopolistic geographical situation of the Legris breeding parks. The Legris oysters all grow in the same place, which gives them a unity of flavour, at the gates of the Atlantic Ocean and on the borders of the Channel, in the Lilia Archipelago. The site, which benefits from a tidal range of nine meters sees, its water which rarely exceeds 16 °, renewed twice a day. Perfect weather conditions. It is in this cradle naturally stirred by the swell that they will grow for 3 to 5 years and perfect this iodized taste, an oceanic signature. By fixing a lot of plankton, their flesh gains extremely powerful aromas and a fleshy, tonic texture, a sign that they have taken the time to develop by resisting the “attacks” of the sea. Adrien Legris is proud of his strong Breton character and soul.

But if time is certainly a factor explaining the quality of the Legris products, the art of the gesture does the rest: year after year, the bags containing the oysters are turned over and shaken by hand once a month. “It’s a job you learn on the job,” confesses the New Zealand biology graduate, a rather unusual profile in the profession, he says in passing. The watchword is humility, which must govern any activity that works on living things,” Adrien Legris likes to remind us.

You will also like

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut diam eu vel ut eu enim, erat. Mattis in non, adipiscing netus tortor quis. Ut bibendum et nunc velit facilisis nisl felis. Sit facilisis iaculis magna dictumst.

Selection Guide

Guide: which whisky to choose for Christmas?

Christmas is slowly coming and with it… The preparation of the end of year gifts. Around me, my friends’ questions are multiplying: “I’d like to offer a whisky to my godfather but I don’t know anything about it, can’t you give me some advice?”, or, “Great, you’ve released Aux Particules Vines #5, but I’m confined to the Aubrac, what do you say for my brother?

Read the article

Are you looking for one of our whiskies :

To offer
For you

For you: whisky, at what time?

No matter, there is no time for malt
As an aperitif, to announce a meal
During the meal, it goes well with fine foods
At the end of the meal, to finish on a malty note

For you, a whisky is tasted:

In front of a beautiful garden, to accompany the elegance of the landscape
At the corner of the fireplace, for a warm moment
In the company of good food and good words
Anywhere, it's the whisky that brings the place and the mood

With which celebrity would you share this whisky?

Boris Vian
Simone de Beauvoir
Lucchini
Marguerite Duras
Ma séléction
Profile aromatique
(D'un) verre printanier

frais fruité floral, 57.00€

Fin de partie

Gourmand, fruité, boisé, 60.00€

Aveux Gourmands

Gourmand, exotique, salin, 55.00€

Aux Particules Vines #4

Élégant, floral, fruité, 65.00€

Aux Particules Vines #5

ineux, épicé, pâtissier, 75.00€

Aux Particules Vines #6

Épicé, fruité, boisé

Uisce de Profundis

le plus abyssale, un whisky jules Vernesque à offrir en primeur , 410€

Recevez votre bouteille maintenant au prix de 410 euros, ou bien achetez en primeur la prochaine cuvée prévue en livraison pour décembre 2022 et bénéficiez de 60 euros de réduction avec le code PRIMEURDEC2022

Inouïe Mélodie

Explosif, fruité, acidulé

Végétal Musette

Végétal, frais, fruité, 60.00€

Spicy Nouba

Épicé, fruité, boisé. 60€

Ma séléction
Profile aromatique
Les Tumultes du Malt Box Set

The most consensual : The 3x 2cl box ” Les Tumultes du Malt ” (78.00€) It will allow the lucky recipient to discover 3 of our flagship whiskies

Workshop "Making a whisky"

The most immersive: The “Create your own whisky” workshop (75.00€) A unique experience, to get into the skin of a whisky editor

The discovery offer

The most economical : The discovery offer 2x 5cl (12.00€) Of our signature whiskies Végétal Musette and Spicy Nouba “

The K Subscription
The most successful : The K subscription (from 21€ per month) 3 subscription formulas to choose from to receive a whisky regularly at home