Oysters from the Arcachon basin, Cap Ferret and Médoc at your table!

The Gironde is an oyster department ! The oysters from the Arcachon basin are famous, as are the oysters from Cap Ferret. And do you know the Médoc oysters ? They are to be rediscovered! You want to taste oysters, but certainly not blind... To know everything about these shells, the Bordeaux Gironde Guide takes you to the heart of oyster beds, to the counter of oyster huts... Put on your boots, let's go for an investigation in the Arcachon basin, Cap Ferret and Médoc, in the footsteps of the pearl of the Gironde !

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Medoc oysters, back on your plates

The farming of oysters in the Médoc is a very old practice. The first populations of modern humans consumed seashells and vestiges of them have been found at all times. The wild oysters from the mouth of the Gironde were collected for their particular flavor, then refined in Arcachon. The Médoc was even considered to be one of the largest production areas in France. It was only in the 1970s that a series of pollution led to their consumption being banned. Little by little, the waters are regaining their original quality and since 2014, oysters from the Médoc have made a comeback on the tables.

This is good news, because they are very popular for their fleshy tendency (they are said to be super special with 15 to 17% flesh), firm on the palate, and their little nutty taste. The Gironde estuary is a favorite place for the breeding and refining of oysters. These mixtures of fresh and marine waters create a particular ecosystem, very rich in phytoplankton, on which they feed. Today, only the ripening has resumed, but the oysters from the Médoc are resuming their letters of nobility.

The Medoc estuary hides its game well, there are oysters, but also Gambas farms !

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The oysters of the Arcachon Bay - Cap Ferret, the historical reference

The endemic oyster of the Gironde is a flat oyster, the “ Gravette ”. However it will be decimated by a disease, until the complete cessation of its breeding in the 1920s. It can still be found in the wild on the coast. It will be replaced by the Portuguese cupped oyster, which is already well established there, since an accidental colonization during a load shedding. Unfortunately, this too will completely disappear in the 1970s. To save oyster farming in the Gironde, Japanese cupped oysters will be imported. They are the only ones that are still high in the basin.

Did you know ? The Arcachon Basin greatly benefited from Napoleon III's greed for oysters! It is he who regulates the profession, implanted the first oyster beds and officially launches the exploitation of oysters from the bay in the ^19th century.  

If the Arcachon basin is renowned for its oyster farming, it is also known for its “ spat ” (see definition below). It must be said that it is a paradise for this shell. This small " inland sea " offers it optimal conditions of temperature, salinity and food. It is the river called the " Leyre " which brings it fresh water, so beneficial to the proliferation of phytoplankton, on which oysters feed. The basin therefore lends itself well to oyster reproduction.

Did you know ? The spat is like a " litter " of young oysters fixed on a support. Oyster eggs will float in open water like a school and evolve into the larval stage. They will move until they find a good support and hang on to it. It is at this stage of their development that they are called " spat ".

The oyster, a shell found in the wild, but raised by man, is sublimated to the rank of a gourmet dish !

From the first facilities in the ^19th century, the oyster farmers see the economic potential, seize this opportunity and will turn it into nursery pond. They are still leaders in this market !

In the wake of the launch of oyster production, ingenious inventors, such as Jean-Michel Coste and Jean Michelet, are optimizing spat recovery. These are the first collectors and the technique of " liming " which allowed the development of breeding and the export of spat.

Four terroirs stand out :  

• The Cap Ferret which closes the basin.
• The Banc d'Arguin, at its entrance.
• The island of birds at its heart.
• The Grand Banc at the bottom of the basin, in the town of Gujan-Mestras.

The Cap Ferret oyster has a more vegetal flavor ; that of Banc d'Arguin has an almost sweet taste… Each of these terroirs has its own particularity. It is in the oyster huts that you will be able to appreciate their differences and have you explain their specificity, the different categories and their classification by size.

There are pretty points of view in the oyster beds of the Arcachon basin !

An oyster is 3 years of maturation before arriving on our tables. Oyster farmer is a work of patience !

The traditional oyster huts

Oyster farming is a profession in harmony with the ocean, in an exceptional setting. But it is demanding and requires constant adaptation. It is a permanent challenge to combine the protection of an environment, a production that meets expectations, and climatic or health hazards. In addition, these fragile seashells require three years of good and devoted little care to flourish and reveal their taste. It is a long term job that requires tenacity.

In the 19 ^th century, breeding improved and the working conditions of oyster farmers improved. The first cabins were built to store equipment and accommodate workers. It is much later that they will be open to the public. By entering an oyster hut, you will find beautiful tasty oysters, you will be well advised, but above all you will meet these enthusiasts of the coast, the marshes and the sea.

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In the basin, you will find 23 oyster ports and thousands of cabins... More than 80 offer direct sales and tastings ! To find your way around, the Arcachon basin site provides you with a map to find the hut that suits you closest to your location (fr). You will also find plenty of good addresses in our directory of oyster huts and bars.

To discover the Médoc oyster, go to Saint-Vivien-de-Médoc, at Petite Canau.

If you want to know more, we recommend that you visit the Maison de l'huître in Gujan-Mestras (fr). For a more immersive experience, you can embark with the Arcachon boatmen to visit the oyster beds (fr).

Take advantage of the “ Cabanes en fête : oysters and Entre-deux-Mers ” which take place in the port of Andernos-les-Bains on the first Saturday in December. On site, are organized tastings, a meal, entertainment... Other festivals animate the ports of Lanton in July and Gujan-Mestras in August.

The colorful wooden oyster huts of the Bassin d'Arcachon, near the small fishing ports. While walking, we often find an oyster farmer to sell you a good basket to enjoy on the beach.

Here is our discovery of Gironde oysters which ends. We hope that this tour of the Arcachon basin, Cap Ferret and Médoc has inspired you for a gourmet getaway and a future stay in Gironde.

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