On a cruise around the basin
What is the best way to enjoy oysters? Do it on a boat during an Apero sunset cruise on the basin, organised by Bat'express! For more than 15 years, this cruise operator has been organising themed boat trips on the Arcachon basin. Embark on a two-hour cruise, with the chance to taste local oysters on the water. You'll get up close and personal with the famous "cabanes tchanquées", the oyster farming villages of Cap Ferret such as Le Canon or l'Herbe, the oyster beds and the bird island. What a great way to leave with beautiful memories!
Directly from the producer
In the Arcachon basin, it is possible to taste oysters directly from the producer. At La Cabane 57, created by the oyster farmer Sylvie Latrille, we come to make our taste buds sparkle, but also to discover her profession. Workshops are even organised to learn how to open oysters! The oyster farmer offers tours of her farm, in French and English. The tastings are of course accompanied by bread and butter, but perhaps you will succumb to the local custom of adding pâté to your oysters!
In the oyster huts at the water's edge
If you want to taste the sweetness of life of the characters in Guillaume Canet's film "Les Petits Mouchoirs", head for Cap Ferret where oyster huts are legion. You will be spoilt for choice, as all the small oyster villages in the area have at least one! On the programme: an idyllic setting, facing the ocean, to taste oysters, shrimps, whelks and... pâté de campagne! You have become a regular. You will surely come across Joël Dupuch, the oyster farmer in the film, owner of the Parcs de l'Impératrice, and will have the chance to taste his oysters.
In a gourmet restaurant
Oysters can also be savoured on starred tables. Like at the restaurant Le Patio, 1 star in the Michelin Guide, of the chef Thierry Renou. Located in the Aiguillon district of Arcachon since 2007, this gastronomic restaurant sublimates the oysters of Olivier Laban, a local producer. You can enjoy it in all simplicity, with a lemon custard, shallot confit with sherry, a Thai version with a crepinette of pink veal with foie gras, or snacked and smoked, accompanied by a cromesquis of pig's trotters on burnt rye bread and a parsley mousseline. Divine!