Arcachon Bay Safari: A Live Fire Shellfish Culinary Adventure

Chef David Olson of Live Fire Republic has ventured across the Atlantic to discover the world’s most pristine oysters. And, the hunt is on for the ultimate Live Fire Shellfish Culinary Adventure!

We’ve landed in the Bordeaux region of Southern France! It’s here that we’re concluding a 4-part Destination Series, from the historic Chateaus and Vineyards of St. Emillion, though Bordeaux City, to the icy blue, oyster-rich waters of Arcachon Bay. I promise, my friends, you don’t want to miss this!

In the conclusion of our Destination France Series, Chef David Olson lands on the far western shores of Southern France.

And, by a matter of happenstance, crosses with Joël of Cabane 21 Station des Gus. Joel and his family have a rich farming and fishing history in this portion of the world. They are the 2nd oldest family to hunt and harvest oysters in the famed Arcachon Bay. Today, Joël not only operates a successful sustainable oyster farming business and renowned oyster tasting bar in Andernos-les-Bains, but his prized oysters are some of the most pristine and sought-after in the world. And, today are featured in some of the most acclaimed restaurants around the world.

Live Fire Prawn and French Persillade Sauce


In Part 1 of this episode you heard Joël’s and Stacion de Gus’ incredible story first hand. In Part 2, we set sail onto the high seas alongside Joël and his team of merry men. We earn our keep by partaking in the labor-intensive work of oyster farming. We wrestle against the dramatic shifts in tides to harvest our own oysters in the historic hunting grounds of Arcachon Bay. Afterwards, prepare among the most incredible seaside live fire shellfish feasts you may have ever seen. And, we’ll walk you step by step through the entirety of the cook. I promise, you don’t want to miss this. Stay hungry!

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Live Fire Prawn and French Persillade Sauce


Arcachon Bay oysters are unique due to their distinct taste and texture, which is influenced by the bay’s specific environmental conditions. The bay is located on the southwest coast of France, where the mix of fresh water from rivers and saltwater from the Atlantic Ocean creates a perfect environment for oysters to thrive.

The oysters grown in Arcachon Bay are known for their slightly sweet and nutty flavor, with a delicate balance of brine and mineral notes. They also have a plump and firm texture, which is due to the nutrient-rich waters of the bay. In addition to their taste and texture, Arcachon Bay oysters are also unique because of the traditional farming methods used to cultivate them. Oyster farmers in the area use a combination of tides, currents, and wind to ensure that the oysters grow slowly and develop a consistent, high-quality flavor.

Overall, the unique combination of environmental factors and traditional farming methods makes Arcachon Bay oysters a highly sought-after delicacy among seafood lovers.

The Ultimate Live Fire Shellfish Feast - French Oysters and Basil Mignonette Sauce| Arcachon Bay


  1. How do I get my shellfish to stop sticking to the grill? Simple: stop calling it by name. In all seriousness, though, make sure your grill grates are clean and oiled before cooking. Avoid flipping shellfish too early, let it develop a crust on one side.
  2. Should I marinate my shellfish before grilling? While marinating can add flavor, it’s not strictly necessary. Brush shellfish with olive oil, lemon juice, and herbs for a tasty marinade.
  3. Can I grill frozen shellfish? Yes, but thaw it completely first for even cooking. No one wants a half-frozen, half-cooked clam. Trust me on this.
  4. Do I need to shuck my oysters before grilling them? Nope! Grilling oysters in the shell is a classic preparation that can yield delicious results. Just make sure to use a sturdy pair of gloves when handling them, and be careful not to spill any of the delicious juices.
  5. What’s the best way to serve grilled shellfish? Personally, I prefer a simple preparation with just a squeeze of lemon and some melted butter. But feel free to get creative – try topping your shellfish with a spicy sauce, a sprinkle of cheese, or even some fresh fruit for a unique twist. The possibilities are endless!


Embark on a delicious journey through Arcachon Bay, where oysters have been savored since Roman times. This delicacy, is harvested in 26 farms across the area’s 700 acres of oyster beds, producing over 8,000 tons of  oysters per year.” Four oyster-farming areas – each with its own flavor palette – ensure there’s something for every oyster lover. Raw, mineral and vitamin-rich shellfish – eat with lemon, rye bread, and white wine. During the holidays, they’re traditionally served with crépinettes, a local flat sausage.

Fresh oysters available year-round at farmer’s huts for tastings and sales. For a deeper dive into the world of oyster farming, head to the Oyster House museum in Gujan-Mestras. Discover oyster history, farming, and breeding in an interactive and engaging space.

Embark on an unforgettable culinary journey across the wild and bountiful waters of France's Arcachon Bay.

If you’re visiting during the summer months, be sure to check out one of the area’s several oyster festivals. Andernos-les-Bains and Lanton host festivities in July, while Gujan-Mestras and Arès have their celebrations in August. Sample oysters in a fun, festive atmosphere, surrounded by fellow seafood enthusiasts. Whether you’re a longtime oyster lover or new to this culinary delicacy, Arcachon Bay is the perfect destination. Come for the pristine oysters, stay for the incredible scenery, warm hospitality, and unforgettable memories.

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