Ostreiculture Huitre Chatelaillon Boucholerus After a bit of research, we quickly agreed on the choice of cabin. It’s going to be ‘Saveurs Nacrées’!
We love its intimate setting, a little out of the way in the Village, its beautiful elevated terrace and its brick red colour that contrasts with the surrounding countryside. It’s the perfect setting to enjoy the Boucholeurs oysters for two.
On the way to our hut for the evening, we pass the pools where the precious shells are waiting peacefully. Here we are! Whether you prefer a seafront table or a comfortable sofa, you have to choose once you’re on the terrace.
We opted for the superb view over the ocean and the gradually reddening sky. With the islands of Aix and Fouras looming in the distance and the sun setting, it couldn’t be a better way to enjoy the day together.
The cards are in! The menu here is one of conviviality and good humour. Together we choose a hearty seafood platter, topped with beautiful home-grown oysters from the waters off the Ile de Ré. And that’s all there is to it! Your senses are awakened as you savour this noble product overlooking the ocean.
The hostess here is Fanny! She lingers at our table and happily answers all our questions. Her passion? The Boucholeurs oyster! From cultivation to recipes, she knows everything there is to know about her flagship product.
We listen carefully to her story: that of a woman in love who has changed jobs to follow her husband, an oyster farmer for generations. It couldn’t be more romantic!
Since then, Fanny has worked with Fabrice and her brother Kevin Loup to run this pretty tasting hut. Does her face speak to you? You may have come across her at the market, where she regularly sells her catch of the day.
Oysters are a delicate product and need to be cultivated with patience and respect to get the best out of them.
A recipe for warm oysters with champagne, perfect for a dinner for two!
(Serves 4)
Ingredients:
– 3 oysters
– 20 cl of fresh cream
– 80 grams of butter
– 20 cl champagne
– 4 egg yolks
– Chives
5. Stir into the reduced sauce. Season with pepper, chopped chives and the remaining champagne.
6. Return the oysters to their empty shells, cover with the sauce and bake au gratin for 4 minutes.
Serve piping hot!
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