From memories of Le Cap Ferret…
To understand the spirit of Le Bar à Huîtres, you have to picture a restaurant nurtured on the memory of summers spent in Le Cap Ferret. By the way, the following short poem written in Alexandrines is printed on each of the menus:
“Nostalgia of summers among friends at Le Ferret,
Freshness of oysters from the Banc [d’Arguin] and the setting sun,
Fragrance of a night in a fishermen’s hideout
Passion, friendship, love: this is the life for me!”
The atmosphere at Le Bar à Huîtres is the same as if having drinks with friends on the Banc d’Arguin sandbank.
… to "Grand Cru" oysters …
Raised and worked differently depending on the region, the people and the period for 2000 years now, oysters are very similar to wine, for instance the natural environment (terroir), the mildness of the climate (region), the species (type of vine) and man’s know-how shape the distinctive characteristics of each oyster.
In 1855, Napoleon III instigated an official classification of Bordeaux wines divided up into crus classés or classified growths. In 2010 it is time to follow his example and give oysters the classification they deserve. Today, Garry Dorr pledges to travel to every corner of France to track down the most precious shells of our land. He is in fact currently writing a book on “Grand Cru” oysters that will be out in September. Why not give consumers the key points that are sorely lacking?
…arose Le Bar à Huîtres, a high-class seafood restaurant
Making an allusion to Haute Couture or high-class fashion, Le Bar à Huîtres is a restaurant de Haute Mer - a high-class seafood restaurant: it offers tailor-made fare to a well-informed clientele fond of top quality by lavishing on them, in the words of JC Ribaut for Le Monde, “the most impressive collection of oysters in the capital”.
Each shell is available individually so that everyone can form their own idea about what suits them, depending on what they fancy at the time.