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huitres
oysters
Huitres are one of the glories of France, where they have been a popular delicacy since Neolithic times. Most of them now farmed by ostréiculteurs (oyster farmers), notably around the Atlantic coast at La Rochelle and Bordeaux (Marennes, the Île d’Oléron and Arcachon), Brittany (Cancale, Quiberon and the Morbihan coast), Normandy (St-Vaastla-Hougue) and in the Mediterraean lagoons of the Bassin de Thau.
In 19th-century Paris, once trains could transport oysters fresh from the sea and they were wonderfully cheap, restaurants served them by the dozens as a starter. Today restauants diners usually get by with six, and they’re rarely cheap.
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Text © Dana Facaros
Images by Jean François de Troy , Michele M.F., Myrabella, Pierre L.