Atlantic oysters from the Bassin d'Arcachon, served raw in their shells with a wedge of lemon, brown bread and butter, and a glass of Entre-deux-Mers or Pessac white.
Where to eat it: 3 restaurants across 1 city.
Oyster farming in the Bassin d'Arcachon dates from the second half of the 19th century, when Napoleon III imported Portuguese spat to compensate for declines in the native gravette oyster. Today the Bassin produces around 8,000 tonnes a year, and the cabanes of L'Herbe, Le Canon and Cap Ferret are the producer addresses. Chez Jean-Mi at Marche des Capucins is the urban Bordeaux address.
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Common allergens: Shellfish
Tip from the editors. Arcachon natives need only lemon; avoid mignonette unless you have store-bought oysters of unknown freshness.
Chez Jean-Mi at Bordeaux's Marche des Capucins is the cheapest sit-down oyster meal in the city, with half-dozens and a glass of white before noon.
TryHalf-dozen oysters with a glass of Entre-deux-Mers
TipArrive before 11:00 for a stool at the counter; closed Mondays.
Oyster bar on Cours du Chapeau-Rouge near Place de la Comedie, serving Arcachon and Belon oysters by the dozen with local white wines on terrace.
Why locals goCours du Chapeau Rouge is famous for the Grand Theatre, less so for this raucous oyster terrace.
TipBelon oysters from Marennes-Oleron are €45 a dozen; the Arcachons are the locals' choice at half.
Le Petit Commerce in Bordeaux's Saint-Pierre is the Rue du Parlement seafood institution, with raw oysters from Arcachon and grilled fish from the Atlantic.
SignatureAtlantic oysters, Grilled sardines, Lampreys in season
TipOrder the oysters by the half-dozen and the grilled pulpitos; the terrace gets the most light from 12:30 onwards.
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