The delicacy of this oyster is due to the fact it is grown in two stages. During the first three years of their life the oysters are grown in fully iodized waters such as the ones in the gulf of Morbihan. They are then brought to the ria of Bélon to complete their growth. It is during the course of this last stage that the oysters acquire their delicate and famous light hazel nut taste, thanks to the mixture of iodized water and fresh water.

Today the fame of Bélon oyster is such that it has uncrowned the Ostend oyster of Belgium in the heart of the gourmets.

It also has its own festival, on July in Riec-sur-Bélon, with concerts, shows, a fest-noz and a meal.