Deux femmes assisent à table, bronzes au soleil

The must-haves

Taste oysters right by the water

OYSTERS FRESH FROM THE BAY

WITH THE VIEW AS A BONUS!

Terrasse d'un restaurant à l'herbe avec vue sur le bassin.

Terrasse d'un restaurant au Cap Ferret avec vue sur le bassin.

Dans les rues des maisons typiques du Cap Ferret.

Vue d'une terrasse avec le Bassin derrière d'un restaurant à Calouey.

un ostréiculteur fait un tas de sacq huitres sur un tracteur.

Vue d'une terrasse avec le Bassin derrière d'un restaurant au Cap Ferret.

Vue de bateau sur la plage de Piraillan.

The oyster is part of the Bay’s DNA.

The temperature and salinity of the water, together with just the right amount of sunlight, provide ideal conditions for natural larvae gathering and oyster production.

If we add to this, the wooden ‘cabanes’ (oyster-farmers’ huts where you can taste locally-harvested oysters) dotted along the shoreline, the ebb and flow of the tides, the Dune du Pilat opposite, the children playing on the beach, and the boats, all combine to make this a picture-postcard setting.

Don’t miss out on the unique experience of tasting oysters in an authentic ‘cabane’ (hut).

Nearly all the villages in Lège-Cap Ferret have their own oyster-tasting ‘cabanes’.

Each with a different decor!

Open from 11.30 am until 10.00 pm, they all offer the same menu: oysters, whelks, prawns, or country-style pâté, with a glass of white wine. If you’d like to follow it up with a dinner of fresh grilled fish and a delicious dessert, the local restaurants are open until late in the evening.

Des femmes sont au restaurant à l'Herbe avec le bassin à l'arrière.

You might find a ‘cabane’ opening onto a flower-bedecked patio or a pretty cottage garden, or one right down by the waterside serving their wares in a more informal setting. Others might go for brightly-painted home-made tables and chairs, or a more sophisticated decor and spacious veranda.

Terrasse de la cabane d'Hortense au Cap Ferret.

At Lège-Cap Ferret, each ‘cabane’ has its own character, but you’ll always find one that will leave you with an unforgettable souvenir of one of those special holiday moments.

All you need to know to plan your day

RECIPE FOR POACHED OYSTERS WITH CHAMPAGNE SABAYON

Step 1 : Open the oyster shells and remove the oysters, reserving the liquid.
Step 2 : Clean the shells and poach the oysters in their liquid.
Step 3 : Strain the oysters and keep the liquid.
Step 4 : Prepare a fish stock using a dry champagne.
Step 5 : Sweat some finely chopped (julienne) carrots and leeks in butter.
Step 6 : Put the julienne vegetables in the oyster shells and place a poached oyster on top.
Step 7 : Whisk up a sabayon sauce using the liquid from the oysters and the champagne fish stock. Pour the sauce over the oysters and place in a hot oven (under the grill) to brown.