the famous oyster of the great bay

The great bay of Arcachon advances to the oysters, which shelter there, a protective environment as well as plankton, excellent foods that promote the flourishing of the shells so that they can offer you a better taste quality.

Compared to other French oyster lagoons, the hollow oyster dominates the bay of Arcachon, roughly in 98% of the national production. The remaining 2% give place to flat oysters also called "gravettes" which have a particular hazelnut taste.

Shellfish gathering is done in the parks during low tide. The larvae hatched in summer are hung on tiles designed by the oyster farmer who are ideally suited for this purpose. The "detachment of the oyster from their support" that contributes to release the spat (set of larvae) of the fixatives is done between the months of February and March.

In the wake of this step follows the "fattening" which consists of feeding the oysters favorably by placing them in large mesh bags that preserve them from predators. They will eventually be refined in shallow lagoons and will be continually replenished with seawater, also known as "clear".

The famous oysters of Arcachon can be appreciated all year round for those who like its milky side. On the other hand, they take a more consistent form outside the breeding period, that is, between September and April. The shell is eaten raw accompanied by a few drops of lemon, rye bread spread with butter and a glass of white wine.

According to a Bordeaux tradition, the tasting of the oysters of Arcachon is accompanied by a crepinette which is a small local seasoning with strainers beside it as garnish, all sprinkled with a vinegar of shallots. The Arcachonese chefs also prepare the oysters in marinade, cooked in fondue with vegetables or skewers for barbecues. When you are in the city, do not hesitate to taste the oyster gratin, the terrine or the shellfish filling that are added with foie gras and ceps ... it is simply a delight!