Ostreiculture Huitre Chatelaillon Boucholerus After some researches, we fall quickly of agreement on the choice of the hut. It will be “Saveurs Nacrées”!
We like its intimate side, a little apart in the Village, its beautiful terrace in height and its red brick which contrasts with the surrounding nature. The perfect setting to taste the Boucholeurs oysters in tête-à-tête.
On the way for our hut of the evening, we pass the basins where the precious shells wait quietly. Here we are! Table in front of the sea or comfortable sofa, it is necessary to choose once in terrace.
We opt for the superb view on the ocean and the sky which reddens little by little. Between the islands of Aix and Fouras which are outlined in the distance and the sunset, we could not dream better to enjoy together.
The cards are coming ! Here it’s good-naturedness and good humor on the menu. We choose together a copious seafood platter, garnished with beautiful home-made oysters raised in the waters of the Ile de Ré. Only that! The senses are awakened while we taste this noble product facing the ocean.
Here the mistress of the place is Fanny! She lingers at our table and answers all our questions with pleasure. Her passion? The Boucholeurs oyster! The culture, the good gestures, the recipes, she knows everything about her flagship product.
We listen carefully to her story: that of a woman in love who changed her job to follow her husband, an oyster farmer for generations. It doesn’t get more romantic than this!
Since then, Fanny has been running this pretty tasting hut with Fabrice and his brother Kevin Loup. Does her face speak to you? You may have already met her at the market, where she regularly sells her catch of the day.
The oyster is a delicate product. It must be cultivated with patience and respect to get the best out of it.
A recipe for hot oysters with champagne, perfect for a dinner for two!
(For 4 people)
The ingredients:
– 3 oysters
– 20 cl of fresh cream
– 80 grams of butter
– 20 cl of champagne
– 4 egg yolks
– Chives
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5. Stir into the reduced sauce. Add pepper, chopped chives and remaining champagne.
6. Put the oysters back into the empty shells, cover with sauce and bake for 4 minutes.
Serve hot!
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