Oysters from the Arcachon Basin
The history of oyster farming in Arcachon
In the Arcachon basin, oyster farming is as important as tourism. Oysters have been collected and eaten in the region since Gallo-Roman times. At the time, they were flat, wild oysters known as gravettes.
The first oyster beds were created in 1849. A few years later, an event completely changed oyster farming in Arcachon. In 1868, a Portuguese ship full of hollow oysters was caught in a storm and sheltered in the Gironde estuary. The oysters, quickly spoiled, were thrown overboard. Those that survived reproduced and made their way to the Arcachon basin, taking the place of the gravel oysters. The latter disappeared in the 1920s due to a disease. Unfortunately, between 1967 and 1971, 2 new viruses decimated the last gravel oysters and all Portuguese oysters. Oyster farming then experienced an unprecedented crisis. To save the oyster farmers of the Arcachon Basin, Japanese oysters were imported in large quantities. Today, the Japanese oyster is the only oyster farmed in the Arcachon basin, in 23 oyster ports, including La Teste, Andernos-les-Bains and Cap Ferret.
Oysters from the Arcachon Basin
Oysters from the Arcachon Basin are hollow oysters from Japan, which today account for around 98% of world production. Light green in color, they are renowned for their flesh and flavor. They are generally eaten cold, as an aperitif or starter, but can also be eaten hot.
In the Arcachon basin, oysters are bred in seaside beds that are submerged at high tide and emerged at low tide. Oyster farmers use the tides to raise their oysters, since the quantity of plankton-rich sediment depends on the movement and strength of the tides. The oyster farmer ensures that all oysters grow evenly and regularly. The mature oysters are transported to maturing beds, often located out at sea, where they take on their green color. They then pass through settling tanks to expel sand and silt. After sanitary inspection, they are shipped to retailers and restaurateurs in “bourriches”, the traditional wooden baskets used to transport oysters.
Where to taste and buy oysters in the Arcachon basin?
From Cap Ferret to Arcachon, you’ll find one oyster hut after another. Eating oysters directly from the producer in an oyster hut on the water’s edge is a convivial and authentic experience, not to be missed during your camping vacation in the Arcachon basin. We present some of them here…
Eating oysters in Cap Ferret
The Mimbeau hut
At 28 avenue de la Conche, you can enjoy oysters on the water, in a romantic setting overlooking the Dune du Pilat.
Cabane 57
In this cabin, owner Sylvie will introduce you to the fascinating world of oyster farming. Cabane 57 is located at 40 rue du Littoral.
Emile and an oyster
It’s impossible to visit Cap Ferret without passing through the village of L’Herbe, a picturesque and charming oyster-farming village with several huts, including the excellent Émile hut and an oyster house.
Tasting oysters elsewhere around the Arcachon basin
At Bill’s
Located just over 2km from Les Écureuils campsite in Arès, Chez Bill is a friendly place to enjoy oysters and other seafood.
The Oyster Factory
This shack, located in the oyster-farming port of Arès, is a veritable institution in the Arcachon Basin. Don’t hesitate to ask any questions you may have about the oyster-farming trade, and the staff will be happy to help!
La Cabane du bout
Another great address in Arès! A pleasant terrace and a warm welcome.
