She then plans to convert in marine culture

A Fermanville in the Department of the English channel, fishermen first looked askance intrusion of this scaphandrière woman who claimed to grow the bottom of the Cove. Christine Follet is established nevertheless in 1997 when his father, former welder, became conservator. It will then get the diploma of divers in Marseille, Sesame required to work at the bottom of the sea. "For three years, I have run all underwater sites;" "I have welded, concrete, cleaned up to 60 meters of water.".Not begin his passion for diving activity the redoubles his pleasure of depth. "At seventeen, I started to dive. I knew that I would make my job. Under water, I feel good. "However, kilometres on one construction site to another land soon became binding. She then plans to convert in marine culture. Without scientific background, she follows an apprenticeship training and won a patent aquaculture and marine. In 2001, she gets Maritime Affairs the right to operate 2 hectares to port Pignot, within 1 mile of the coast. Despite the reluctance of fishermen fermanvillais, the young woman stood up. "In General, I am always at what I want."

On this underwater parcel, 10 metres from bottom, she grows a particularly iodine flavor oyster: the beautiful Fermanvillaise. The difference in cultivated oysters on the foreshore, which uncovers at low tide, oysters deep water has a more rapid reproduction - a year and a half cycle of less - and opens more easily. Only problem: it must load of oxygen cylinders to install, maintain and raise the pockets of shells. This is why the process is so widespread in France. But things should move as farming in deep waters have less suffered cases of excess mortality of juvenile oysters and spat in recent years. A competitor has also just arrived in Normandy, in the same loop as the beautiful Fermanvillaise.

Christine Follet dives every day, except on weekends for two or three hours, on the basis of the work. The Fermanvillaise is grown throughout the year. Harvest depends on demand and non-production: June is a hollow month, July and August are months of heavy activity with the tourist season. On the boat, the father of Christine provides security and maintenance surface. Also load the maintenance and restoration of the material. The workshop, they are working both to washing, sizing, packaging and preparation of oysters. The driver of the truck for deliveries and the market stalls, is it. "I'm working to 190," summarizes.

Because of 20 tonnes at its inception, the production is about double. Christine Follet only more to sell his oysters each week on the square of the village and the market of Cherbourg. It book small commercial areas and restaurants of the region and the workshop for direct sales. For domestic orders, she appealed to a carrier. In Paris, his name began to circulate, relayed by TV trays. The great French gastronomy is seduced. Soon will need to recruit a third employee to work in the workshop. 2.3 Hectares concession, she launched two other cultures in experimentation. Thus the alga promises interesting opportunities in agri-food, cosmetics and dietetics. Fermanville, success is iodized taste.