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.

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.

Where to eat Arcachon oysters in Bordeaux

3 editor picks for Arcachon oysters in Bordeaux, ranked by editorial score. All Bordeaux signature dishes · Arcachon oysters across every city.

Book food experiences in Bordeaux

See all 743 food experiences in Bordeaux

Make it at home

Serves 215 minIntermediate

Ingredients

  • 12 fresh Arcachon oysters
  • 1 lemon, cut into wedges
  • Rye or sourdough bread, sliced
  • Salted butter (Bordier or Le Gall)
  • Coarse sea salt for serving
  • Optional: mignonette of red wine vinegar and shallot

Method

  1. Scrub the oysters under cold running water to clean the shells.
  2. Hold the oyster flat side up in a tea towel. Insert a shucking knife into the hinge and twist gently.
  3. Run the knife along the top shell to release the muscle. Discard the top, free the oyster from the bottom shell.
  4. Arrange on a bed of coarse sea salt on a chilled plate to keep them stable.
  5. Serve immediately with lemon wedges, buttered rye and a sharp white wine.

Editor tip. Arcachon natives need only lemon; avoid mignonette unless you have store-bought oysters of unknown freshness.

Common allergens: Shellfish.