Oyster-rearing in Kercabellec Bay

Beschreibung

Vers 1880, pour pallier le tarissement des bancs naturels, la culture de l’huître s’est développée en baie de Kercabellec. Avec du beurre au sel de Guérande et du pain, l’huître revigore le cycliste de passage !

Around 1880, as the natural local oyster banks waned, farming of oysters in Kercabellec Bay took off. The port here, deserted as the transport of sea salt had declined, found new life. From 1900, specialist oyster farmers from the Charentais region (down France’s Atlantic coast) reared oysters here. Today, six oyster farms operate around Mesquer, mainly producing the flat European variety (l’huître creuse in French). Eat them with local butter made with Guérande salt for a boost on your cycling trip!