In the heart of the South of France, on the bright shores of the Thau Basin, some artisans are reinventing their craft with a vision that inspires us every day. Among them, a Sète oyster farmer stands out particularly for his energy, creativity… and audacity.
Innovating in the land of the oyster: a challenge met with brilliance
In an area where the oyster is an emblem, it would be easy to stick to tradition. He has chosen a different path:
👉 cook your oysters directly at their place of production,
👉 en utilisant un kamado QUATRO,
👉 pour offrir une expérience culinaire totalement nouvelle à ses visiteurs.
Seared, smoked, lightly grilled over a wood fire… His oysters take on a surprising, modern, gourmet dimension — without ever losing the unique character of the Thau Basin.
Atelier N’Co: the oyster farming that innovates in the heart of the Thau Basin
On the shores of the Thau Basin, an emblematic region of the South and the birthplace of the finest oysters in Occitanie, Atelier N’Co embodies a new generation of oyster farmers: committed, creative... and resolutely focused on innovation.
Where others merely uphold tradition, they have chosen to go further. They raise exceptional oysters, yes. But they also cook them, right at their place of production, in direct contact with the public.
The audacity to innovate in an ancestral trade
Atelier N’Co has made a name for itself through its ability to challenge the norms:
👉 cooking oysters on the barbecue,
👉 signature recipes cooked over a wood fire,
👉 cooking demonstrations by the pool,
👉 transmission of know-how from Occitanie from a new perspective.
Thanks to the QUATRO Large kamado barbecue, their oysters take on an unprecedented dimension: lightly smoked, delicately snacked, intensely indulgent. An experience that delights visitors and beautifully showcases the terroir of the Thau Basin.
A modern vision of the sector. L’Atelier N’Co is not just a producer: it is a creator of experiences, a player who reinvents the way to discover the local oyster. Their approach highlights the connection between product, territory, and culinary emotion — an evolution that inspires the entire sector.
In this region where the sea shapes identity, they demonstrate that innovation and tradition can move forward together, and that fire can elevate one of the most emblematic products of the South of France (Occitanie Region).
Occitanie, Thau Basin, innovation: a new signature is emerging. And Atelier N’Co is one of its finest representatives.
The kamados QUATRO
Discover the range of kamados!
Some questions about oysters on the kamado barbecue?
Yes. Oysters cook very well on the barbecue, particularly on a brasero or a kamado, which provide a quick rise in heat and a subtle smoky flavour. Cooking enhances the aromas and brings a very appreciated melting texture.
It is not compulsory.
• Closed, they will naturally open under the heat, retaining their juice.
• Open, you maintain control over the seasoning (butter, herbs, lemon, sauce, spices…).
For professionals, opening before cooking allows for better control over the final result.
Three techniques are commonly used:
• Direct cooking: oysters placed on the grill, opening facing upwards.
• Cooking on a griddle or cast iron plate: even heating, juices preserved.
• Slow cooking on a kamado: ideal for a light smoking and a more tender texture.
They are ready as soon as their edges lift slightly or the juice starts to simmer.
The QUATRO Large kamado is particularly valued for its precise temperature control and its ability to smoke lightly.
Because it is:
• innovative,
• spectacular,
• rentable,
• differentiating,
• easy to integrate into a “fire & seafood” menu,
• ideal for creating a signature experience around the fire and local produce.
Laurent Arcella is an oyster farmer in Loupian / Sète. He runs Atelier & Co.
Laurent Arcella, Oyster Farmer, upholds the tradition of farming
and the quality of its oysters for three generations.
Medalled 15 times, its oysters have traceability from their birth to their harvests.
By prioritising short supply chains to never lose the direct link with the consumer, you will be able to taste their oysters at major events: Estivales and Hivernales in Montpellier, the REGAL Fair in Toulouse, the Paris Agricultural Show...
At its production site Atelier & Co, it offers you quality oysters, to be enjoyed on-site or to take away, with the assurance of good production methods and expertise that enhance their flavours.
In a shellfish workshop, come and discover the experience by the water with a view of the Thau Basin. Once settled in, you can taste the oysters and mussels from the production, served both cold and hot, just like "at home". The specialty is barbecued oysters. In a calm and relaxed atmosphere, you can enjoy regional wines that pair perfectly with the seafood. For true oyster lovers, you can discover the "Juliannes queens" which have been awarded medals at the Paris Agricultural Show. For foodies and those with a sweet tooth, the gratin oysters and mussels or the "Brasucade" will surely delight you!!
Atelier n co : 98 Zone Conchylicole acces O Port De, 34140 Loupian