Baked Oysters From Cap Ferret: Chef Clément Petit's Chic And Locavore Recipe
A scent of sea spray, a hint of sabayon, and the promise of an iodine-rich meal ready in 30 minutes: welcome to the (very) inspired cuisine of the Arcachon Basin.
An Ode to the Arcachon Basin
Beneath the pines of Claouey, the Domaine du Ferret exudes the scent of resin, salt mist, and... indulgence. Each month, the restaurant Le Cabanon crafts a dish that narrates the landscape. August 2025 highlights the special oysters au gratin with Entre-Deux-Mers wine. With one bite, one can envision the distant Dune du Pilat, the stilted huts, the coming and going of oyster farmers' platters. (Close your eyes: you're already there!). Knowing that France produces nearly 90,000 tons of oysters annually, with more than 10% coming from the Arcachon Basin, it's clear why this region has turned it into a way of life.
Clément Petit, the rising star of Claouey
At 34, Chef Clément Petit does not like to be called a "genius." He prefers to say that he is a "simple conveyor of emotions." Having worked at La Tupina (Bordeaux) and then the essential Skiff Club in Arcachon, he set down his knives at Le Ferret three years ago. His signature? Less than three main ingredients per plate, a minimalist presentation, and above all, an obsession: sourcing within a 50 km radius. The result: a bistronomic cuisine that speaks to both locals and vacationers in search of authenticity.
Dupuch Oysters: the terroir right in the shell
The special Dupuch oysters come from the Empress Park, a natural site that has been caressed by the tides for three generations. With a flesh index greater than 10, they fall into the category of fleshy oysters, perfect for quick cooking. Fun fact: an oyster can filter up to 5 liters of seawater per hour; thanks to them, the Basin remains one of the most renewed bodies of water in Europe.
Sabayon with Entre-Deux-Mers, the secret to a light gratin
To coat his shells, the Chef prepares a quick sabayon: reduced "P’tit Ferret" white wine, egg yolks, and streamed sweet butter. The resulting texture is frothy, never heavy. Note: a sabayon is not a warm mayonnaise; cooking it to a core temperature of 65 °C is sufficient to achieve the desired creaminess without scrambling the eggs.
Aquitaine trout eggs: the sustainable alternative to caviar
Out with the overpriced caviar! The Aquitaine trout eggs, sourced from sustainable aquaculture in Périgord, offer orange pearls rich in omega-3 (about 1.7 g/100 g). According to FranceAgriMer, the trout industry employs 3,500 people and has a 30% lower feed conversion rate than salmon. In other words, we can indulge... without any guilt.
Step-by-Step Recipe: 30-Minute Countdown
- Open 16 oysters (keep the deep shells).
- Poach 4 eggs in simmering water, then refresh.
- Whisk 150 g of egg yolks with 75 ml of white wine brought to a boil; off the heat, add 200 g of melted butter, salt, and pepper.
- Place the oysters back in their shells and generously coat with the sabayon.
- Broil for 2 minutes at 220 °C, watching the coloration closely (it happens fast!).
- Upon removal, top with 20 g of trout roe and some pickled shallot pearls. Serve immediately.
Total time: 30 minutes, including dishwashing.
Locavorism: A Trend That's Spreading Far and Wide
According to the Cetelem Observatory, 73% of French people prefer local products, even while on vacation. Le Cabanon rides this green wave: zero ingredients from elsewhere. Oysters, wine, trout eggs, shallots… everything comes from Nouvelle-Aquitaine. Circular economy, reduced carbon footprint, and a strong culinary identity: a winning trio! (And what if you tried the same approach with your favorite producers?)
Wine pairing: what to serve with your gratinated oysters?
We could play it safe with a very chilled Entre-Deux-Mers (8°C). But to go off the beaten path, try a fuller Pessac-Léognan white, or even a craft blonde beer rich in aromatic hops. According to the Bordeaux Wine Council, 15% of Entre-Deux-Mers sales are already made for export: proof that Bordeaux's freshness appeals even to the tables of Tokyo.
The Domaine du Ferret, much more than just a dining experience
After lunch, extend the experience. The Estate offers a 1000 sqm spa, lodges under the pine trees, and, in season, outings on a traditional flat-bottomed boat. In 2024, the establishment welcomed 52,000 overnight stays – a record since its opening. The moral of the story: book early, especially if you're aiming for the late season (September is a well-kept secret!).
Conclusion: Maritime elegance at your fingertips.
A few shells, a blast in the oven, and magic happens: Clément Petit's gratinated oysters demonstrate that one can combine sophistication, speed, and respect for the local terroir. So, are we giving it a try this weekend? Your guests might instantly demand a trip to Cap Ferret... and who knows, perhaps a little dip in the oyster beds.
N.B. (Nota Bene)
Oysters being naturally salty, go easy on the salt in the sabayon. And consider recycling the shells as fertilizer for your hydrangeas: their calcium works wonders in the garden.
