Taste the oysters from the Bay of Quiberonfavorite_borderAdd to favourites
The Quiberon Bay is the cradle of the flat oyster. At the end of the 19th century, the first oyster farms appeared in Etel. The Bay of Quiberon has a favourable climate for oyster cultivation. Meet Breton oyster farmers and taste their best seafood.
The Bay of Quiberon benefits from very pure water, and an immense surface area for deep-water breeding with 2,500 hectares of farms. More than 100,000 tons of quality flat and rock oysters are produced each year in the waters of Morbihan. Many oyster farmers offer tastings and guided tours for gourmets.
Oyster culture, a know-how transmitted for over a century in Morbihan
It is savoir-faire handed down from generation to generation, oyster farming has been well established in Brittany for 150 years.
Today, between Plouharnel and Carnac in the Anse du Pô, 30 oyster farms mainly grow rock oysters. They are grown in the open sea in Quiberon Bay. For generations, producers have grown these oysters boasting an inimitable taste.
In the ria d'Étel or in the river of Crac'h, you will love watching the colorful punts during your walks along the coastal paths. These are flat-bottomed boats used by professionals to work on oyster beds. At low tide, you will discover the farms where pockets filled with oysters are exposed.
Cradle of the flat oyster, collected in the Auray River from the end of the 19th century, Locmariaquer also has many oyster farmers. Oysters are raised in an idyllic location between the Auray River and the entrance of the Gulf of Morbihan. Every year, the oyster festival is celebrated there on the second to last Sunday of August.
Oysters, a 100% natural product
These experts, devoted to their profession, are committed to producing oysters of exceptional quality. A natural product with recognised nutritional properties, oysters are appreciated by all. It is a complete, tonic, protein-rich, vitamin and mineral-rich and light food. Count 60 calories for about a dozen! Gentle or iodised, fine or fleshy, oysters are a real treat for the taste buds.
When to eat oysters?
It is advisable to eat oysters in months containing the letter R. But it is a mere question of taste! From May to August, in the middle of the spawning season, oysters are milkier, which does not alter their taste or nutritional qualities.
Take part in oyster tours and tastings in the Bay of Quiberon!
The professionals welcome you and advise you on their passion and their job as oyster farmers. Looking for an oyster tasting? They will be more than happy to serve you. Oyster farmers also offer shellfish and crustaceans such as lobster, crab or spider crab. You will find these seafood delights directly at the producers, at the many markets in the region, at the fishmonger’s, and of course in restaurants of Quiberon Bay.