The history of the Côte Bleue is closely linked to the culture of oysters and mussels, in the very heart of the Thau Basin.

It all started with mussel farming trials in the canals of Sète in 1896 by Mr. Lafitte.

In 1904, Mr. Tudesq began oyster farming. Oysters were collected on openwork cement pyramids; they were mainly flat oysters, which were then dominant in the Thau Basin. Mr. Tudesq, a mason by trade, developed the method of gluing oysters with cement on mangrove or azobé bars, and the development of the cupped oyster gradually took place.

The oyster spat comes from the Marennes-Oléron and Arcachon regions.

He built the Côte Bleue tasting in 1925, which is when the “tasting” began to expand.
At first, the oysters were sold by the kg, as they are today, because Mr. Tudesq registered the brand "Côte Bleue" which was continued by his successor Mr. Archimbeau René, then by the Archimbeau family and children. This brand is renewed every 10 years.

The "tasting" was sold by Mrs. Tudesq (who had succeeded Mr. Tudesq, who died in 1948) to Mr. and Mrs. Archimbeau René in 1961. Major works were undertaken in 1972 by Mr. and Mrs. Archimbeau and their daughter and in 2016/2017 to the present day for the development of the new hotel and restaurant complex.

Construction of the hotel was undertaken from 1969 to 1971.

Accessibility work was carried out in 2018.