Open Space
Des entreprises choisissent l’open space pour leurs employés quand certains choisissent l’open space pour leurs activités. Rodrigue Eudé est de ceux-là, à peine plus âgé de 25 ans, il décide de reprendre l’activité ostréicole de son père, une tradition familiale qui perdure depuis 4 générations. Installé dans le Golfe du Morbihan dans la commune de Sarzeau dont la qualité de l’eau est exceptionnelle pour la croissance de l’huître dans un cadre naturel paradisiaque. L’histoire peut paraitre banale et classique: prendre la suite du patriarche et continuer à faire fructifier l’affaire familiale. L’histoire de Rodrigue n’est finalement pas si évidente. L’exploitation était à l’abandon du fait du départ à la retraite anticipée de son père pour cause de maladie. N’écoutant que son courage pour remonter un patrimoine en perdition, fort de ses connaissances acquises depuis sa plus tendre enfance à force de suivre et d’aider la famille dans les parcs à huîtres et de sa formation au Lycée professionnel maritime et aquacole d’Etel en Bretagne (Morbihan - France), il remet petit à petit sur pied l’activité. Reprenant le vieux matériel, réoccupant les vieux locaux, il est de ceux qui sait murmurer aux oreilles des huîtres pour en tirer l’excellence nutritive et gustative. C’est un métier qui vit au rythme des marées, et l’huître demande beaucoup d’attention tel un être cher pour obtenir une chère savoureuse. Il faut savoir qu’une huître prend plusieurs années avant d’arriver à maturité. Rodrigue Eude a su faire preuve de persévérance dans les premières années, sans revenu, sans récolte et des investissements lourds pour remettre aux normes son exploitation. Le risque de tout perdre est également à prendre en compte dans le métier car c’est toujours la nature qui décide au final. Homme solitaire et dévoué à ses huîtres, Rodrigue Eudé a su relever le défi, faire revivre une tradition familiale et suivre une tradition séculaire en Bretagne qui ravit les papilles.
Some companies choose the open space for their employees when certain people choose the open space for their activities. Rodrigue Eudé is one of them, hardly more than 25 years old, he decided to take over his father’s oysters farm, a family tradition for 4 generations. Located in the Gulf of Morbihan in the town of Sarzeau (France) where the water quality is exceptional for the oysters farming methods and a natural paradisiacal surroundings. The story seems to be ordinary and classic: following the patriarch steps and keep being productive with the family business.
The story of Rodrigue is finally not so smooth. The small oysters farm was already abandoned due to the anticipated pension of his father because of disease. Listening only his courage to save a patrimony in perdition, also confident with his knowledge acquired since his childhood by following and helping his family in the oysters farm and moreover graduated from the vocational high school maritime and aquaculture of Etel in Brittany ( Morbihan - France), he little by little sets back on its feet the activity. Re-using the old materials of his father and the warehouse which is from another time, he is an oysters whisperer and knows how obtaining the nutritious and gustative excellence from it. It is a work craft living to the tides’ rhythm and the oysters demand a lot of attention to obtain a delicious seafood.
It is important to know that the oysters need several years before reaching maturity. Rodrigue Eudé was able to be persevering in the first years, without income, without harvesting and with sizeable investments to be conformed to the required french standards of his business. The risk to lose everything is as well to be considered in this field, because at the end the nature always decides. Lonely man and devoted to his oysters, Rodrigue Eudé was able to take up the challenge, make living again the family tradition and follow a secular tradition in Brittany to delight our taste buds.
Some companies choose the open space for their employees when certain people choose the open space for their activities. Rodrigue Eudé is one of them, hardly more than 25 years old, he decided to take over his father’s oysters farm, a family tradition for 4 generations. Located in the Gulf of Morbihan in the town of Sarzeau (France) where the water quality is exceptional for the oysters farming methods and a natural paradisiacal surroundings. The story seems to be ordinary and classic: following the patriarch steps and keep being productive with the family business.
The story of Rodrigue is finally not so smooth. The small oysters farm was already abandoned due to the anticipated pension of his father because of disease. Listening only his courage to save a patrimony in perdition, also confident with his knowledge acquired since his childhood by following and helping his family in the oysters farm and moreover graduated from the vocational high school maritime and aquaculture of Etel in Brittany ( Morbihan - France), he little by little sets back on its feet the activity. Re-using the old materials of his father and the warehouse which is from another time, he is an oysters whisperer and knows how obtaining the nutritious and gustative excellence from it. It is a work craft living to the tides’ rhythm and the oysters demand a lot of attention to obtain a delicious seafood.
It is important to know that the oysters need several years before reaching maturity. Rodrigue Eudé was able to be persevering in the first years, without income, without harvesting and with sizeable investments to be conformed to the required french standards of his business. The risk to lose everything is as well to be considered in this field, because at the end the nature always decides. Lonely man and devoted to his oysters, Rodrigue Eudé was able to take up the challenge, make living again the family tradition and follow a secular tradition in Brittany to delight our taste buds.
Image 1: Open view on the gulf of Morbihan with anchored flat-bottomed boats, through a broken window. Those boats allow to work in shallow bodies of water and are more stable.
Images 2 & 3: The workshop with its multitasks machine. The first part on the left side is the cleaning process. The oysters are like stones on which many shells or other things stuck on it and need to be removed. Then comes the work of grading according to a strict regulation for the oysters' sizes. Finally the roller convoyer on which the oysters' crate are graded and ready to be stored.
Image 4: Rodrigue's father, Gérard, retired but helping as much as he can his son. His knowledges and experience are precious feedback.
Image 5 & 6: Back in the days, this amphibian truck was used at low tide in order to work in the sea oysters parks.
In front of it, onto the pallet, there are sticks. They are used to gather the micro-oysters around it in the beginning of the farming methods.
Image 7: Here a sample of a low tide where we can clearly see the oysters' park with its tables. The oysters' farmers bringing the flat-bottomed boat to the water, offshore.
Images 8 - 11: The cabin is too small to be piloted from inside, Rodrigue has to stand outside. Some essential tools onboard: binoculars, compass, pocket knife, sunglasses...
The tide begins to be low and we can distinguish black patches on the sea' surface, they are oysters bags lying down on tables.
The stick is here to mark the limit of the oysters park and not sailing into this zone. 11: On the back, this is Isle of Arz with numerous anchored sailing boats. The Gulf of Morbihan in celtic means "little sea". The gulf counts around 40 islands and Arz is one of the biggest.
Images 12 - 14: From the storage pool, Rodrigue selects the oysters at the wished grading for his customers and throwing back to the sea the undesirable shells or uneatable oysters.
Image 15: at the corner of the warehouse, view on the gulf.
INFO Aquaculture Rodrigue EUDE
Analog B&W scans
Images 2 & 3: The workshop with its multitasks machine. The first part on the left side is the cleaning process. The oysters are like stones on which many shells or other things stuck on it and need to be removed. Then comes the work of grading according to a strict regulation for the oysters' sizes. Finally the roller convoyer on which the oysters' crate are graded and ready to be stored.
Image 4: Rodrigue's father, Gérard, retired but helping as much as he can his son. His knowledges and experience are precious feedback.
Image 5 & 6: Back in the days, this amphibian truck was used at low tide in order to work in the sea oysters parks.
In front of it, onto the pallet, there are sticks. They are used to gather the micro-oysters around it in the beginning of the farming methods.
Image 7: Here a sample of a low tide where we can clearly see the oysters' park with its tables. The oysters' farmers bringing the flat-bottomed boat to the water, offshore.
Images 8 - 11: The cabin is too small to be piloted from inside, Rodrigue has to stand outside. Some essential tools onboard: binoculars, compass, pocket knife, sunglasses...
The tide begins to be low and we can distinguish black patches on the sea' surface, they are oysters bags lying down on tables.
The stick is here to mark the limit of the oysters park and not sailing into this zone. 11: On the back, this is Isle of Arz with numerous anchored sailing boats. The Gulf of Morbihan in celtic means "little sea". The gulf counts around 40 islands and Arz is one of the biggest.
Images 12 - 14: From the storage pool, Rodrigue selects the oysters at the wished grading for his customers and throwing back to the sea the undesirable shells or uneatable oysters.
Image 15: at the corner of the warehouse, view on the gulf.
INFO Aquaculture Rodrigue EUDE
Analog B&W scans