The oyster plate with caul fat, a typically Caperian specialty

You can not discover the Cap-Ferret without going through an oyster tasting that has become a common appreciation not only for the inhabitants but also for the holiday makers who are spending some moments in the peninsula. The oyster huts open their doors wide to the public and they are accessible all year round, where they peel shellfish right in front of your eyes, accompanied by bread spread with butter and seafood. However, oyster tasting can be done differently ...

The tasting of oysters accompanied by caul fat dates back several centuries. The ancients used to celebrate Christmas by associating these two products. At that time, the sharecropping tenants have not discovered yet the foie gras nor the wine to accompany shellfish tasting. Therefore, they began to invent the famous flat sausage which, with great astonishment, matched perfectly with the oyster ... And it is from here that was born this typically Aquitaine gastronomy!

As a reminder, Cap-Ferret has 10 oyster villages and more than 30 huts that are allocated in the region of the peninsula. The latter can offer you a plate of oysters with french pancake, however, you can also order them from the local pubs to the great restaurants that restyle the plate with chipolatas or foie gras.

The typically Arcachonese tasting wants the oyster to be embellished with a fillet of lemon to be swallowed raw not forgetting its traditional side dish : the small hot sausage of the name of caul fat. It is mostly usual at Cap-Ferret and even in other regions of Arcachon to serve this dish at the Christmas party. The plate is garnished with fresh shellfish, truffled french pancakes, thin slices of rye bread spread with butter and, above all, the glass of white wine that adds a spicy effect to the rest of the tasting.