The oyster is part of the Bassin 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).
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.
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.
RECIPE FOR POACHED OYSTERS WITH CHAMPAGNE SABAYON
– Open the oyster shells and remove the oysters, reserving the liquid.
– Clean the shells and poach the oysters in their liquid.
– Strain the oysters and keep the liquid.
– Prepare a fish stock using a dry champagne.
– Sweat some finely chopped (julienne) carrots and leeks in butter.
– Put the julienne vegetables in the oyster shells and place a poached oyster on top.
– 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.
Check the website for opening times of the oyster huts.
Menus and prices are listed on the website too.