Hossegor oysters

For a long time now, the oyster farms, which once moved around Hossegor Lake according to the banks and currents, have been concentrated on the south-east shore, where a station of the Hossegor Maritime Cooperative has also been built. This facility, generalized by European sanitary regulations, allows the residence of oysters in sterile environment (purification tank and shipping in seawater treated by filtration, etc.). The adventure began after Napoleon III had the canal pierced to create a flush and thus make reach the lake to the sea. About forty oyster farmers took possession of the lake in 1876. The pioneers were Arcachonese and Cape Bretoners. By offering tastings on site, they gradually installed guinguettes, restaurants to which visitors flocked.The quality of the oysters nicely iodized with a slight nutty taste and the culinary reputation of these inns have largely contributed to the success of the lake. Today, if oyster farmers are only a handful, they ardently defend this tradition and know how to make the most of their modest concessions by selling at the right price, on the spot and on the markets of the Landes and the Basque Country, the fruit of their insides.