Terres Marines in Marennes
Near the island of Oléron, Marennes is a true capital of oysters. At the heart of this exceptional land, the association Terres Marines will show you the way through the production of oysters by visiting cabins, beds and oyster parks between Port-des-Barques and the island of Oléron. On the programme: trips on the sea, visits of oyster parks and discovering the work of oyster farmers - Boarding at the Chenal d’Ors, Château d’Oléron and the harbours of La Baudissière, Saint-Trojan, Marennes and Port-des-Barques.
Fort Royer in Boyardville
This natural oyster site is also a traditional and centenary village with picturesque oyster cabins made from wood, set between the beds and channels: discover the flora and fauna during a guided visit, taste oysters at the end of the visit, reception of groups and educational workshops all through the year...
Make use of your visit to the island of Oléron to discover the oyster cabins of craftsmen located at the marina of Château d’Oléron. This original outing will allow you to discover the work of these art craftsmen who revivify the unused cabins.
Cité de l'Huître to learn all about oyster farming in Charente-Maritime
Explore the ecosystem of the oyster beds of Marennes by visiting the Cité de l’Huître set along the Cayenne channel in Marennes. This museum will tell you all about the history of oysters and oyster farming.
Photos: CMT17 A. BIRARD, A Pauwels, Ile d'Oléron Marennes Tourisme
An oyster recipe to try at home
Warm oysters in a wine, butter and leak sauce
For 4 people
24 oysters - Marennes-Oléron 'Specials'
10 cl of white wine
200 g of melted butter
50 g of chopped shallots
1 tablespoon of lemon juice
2 leeks, sliced and diced
10 cl of fresh double cream
ground sea salt and black pepper
Open the oysters, discard their water and cut the base leaving the flesh in the clam.
Melt the butter and add the shallots - cook until soft and translucid, add the white wine and the lemon juice.
In a separate pan cook the sliced leek with a knob of butter.
When soft and tender add the leeks and the cream to the sauce. Keep warm.
Put the oysters in a pre-heated oven at thermostat 8 for 5 minutes.
Remove from oven and gently tip all the water in the clams into the sauce.
Serve the oysters in one half of the shell and drizzle over with the sauce.
