How many oysters per wedding guest?

6 per guest for the reception, 9 if the bar runs into the evening. Not every guest will partake — enthusiasts more than make up for it.

Does the oyster bar pair with reception champagne?

It is the royal pairing. We also offer a full drinks service: brut nature champagne, crisp whites, glassware and service included.

How does setup work on the wedding day?

We arrive ahead of the reception, set up the iced counter autonomously and coordinate timings with your caterer or wedding planner.

How far ahead should we book?

As early as possible for high-season Saturdays (May to September). The configurator records your preferred date; we confirm it with you.

Wedding oyster bar: the reception they will remember

Oysters opened to the minute before your guests, a shucker in uniform, champagne answering the brine: give your wedding the most elegant moment of the tide.

Oysters at the reception: elegance in its raw state

At the reception, the oyster bar becomes a natural gathering point: guests draw close, watch the shucker at work, and taste an oyster at peak freshness, glass in hand. Chic without stiffness — the gastronomic moment a wedding is remembered for years later.

The décor follows the tide: iced counter, seaweed, branded wooden baskets, slates naming the crus. A raw, precious aesthetic that suits a château, a converted farm or the beach alike.

Sizing the bar for your wedding

For a reception, count 6 oysters per guest; go to 9 if the bar runs all evening. Blend the ranges: the convivial La Céline for volume, the signature Ostra Regal to leave a mark, the Sélection Or for the head table. Spooned caviar and the champagne service turn the moment into a gala.

Our configurator suggests quantities for your guest count and prices everything live — adjust ranges, grades and options until it is exactly your wedding.

On the day, nothing to manage

We coordinate setup with your caterer or wedding planner: early arrival, a self-sufficient bar (ice, equipment, service), discreet breakdown. The oysters travel from the bay of Cancale under cold chain and are opened only in front of your guests. Book early: Saturdays from May to September go first.