While oysters from Arcachon Bay were already being savoured in Roman times, it was not until the 19th century that the Arcachon oyster business really took off. Today, the bay has 26 oyster farms, and about 700 acres of oyster beds that produce 8,000 to 10,000 tonnes of Pacific cupped oysters per year. There are four oyster-farming areas, Le Banc d'Arguin, Le Cap Ferret, Le Grand Banc and L'Île aux Oiseaux, all with different flavour palettes.
Rich in minerals and vitamins, this shellfish with delicate and tasty flesh, particularly popular at New Year's Eve, is eaten raw, plain or with a squeeze of lemon, buttered rye bread and a glass of white wine. In Gironde, during the holiday season, it is traditional to serve oysters accompanied by crépinettes, a local kind of small, flat sausages.
Throughout the year, many of the Arcachon Bay oyster farmers open their huts to the public for tastings and sales of their products. A most enjoyable destination where you can sample fresh oysters in a friendly atmosphere!
At Larros harbour in Gujan-Mestras, oyster capital of Arcachon Bay, you can visit the Oyster House. This is a museum space that's both interactive and fun, where you can find out all about the world of oyster farming. You'll learn all there is to know about the history of the oyster through the ages, oyster farming and breeding techniques!
There are several oyster festivals every year on the shores of Arcachon Bay: in Andernos-les-Bains and Lanton in July, and in Gujan-Mestras and Arès in August. An ideal occasion to enjoy oysters in a fun atmosphere!