La cabane à huitres is open from Wednesday lunchtime to Saturday night.
Private meals can be organised on Tuesday night and Sunday lunchtime. A minimum of 12 guests is required.
Francis’s son, Frédéric, grows his oysters directly on the sandy seabed of Arcachon Bay, as did his ancestors in the old days (1875-1880).
This bottom culture method gives the oyster its inimitable, intense taste that lingers in the mouth like great vintage wines.
