Normandy oyster farmers produce about 25% of all oysters consumed both in France and outside France. The area contains more than 1000 hectares of oyster farming. Because the area is so extensive, it means that there is a wide variety of oysters to discover. And that is remarkable because the basis is the wild Japanese oyster, also known as creuse. It is the grower who gives the oyster specific characteristics. The area borders Belgium and extends over the western Cotentin peninsula, then south to almost the famous Mont-Saint-Michelle monastery north of Brittany.