As we approach the 68th anniversary of the Landings, a stay in the touristic area of Bayeux-Bessi ...[+]
Bessin, with its long coastline, is a favourable region for oyster-farming. Normandy is in fact the first French region for oyster growing, with 25% of the national production. In Bessin, oysters from the areas "Isigny-Baie des Veys" and "Asnelles-Meuvaines" have distinctive aromas, and are used in the preparation of deliciously generous dishes.
The "special" oyster from Isigny
The oyster « spéciale d'Isigny » is fleshy, crisp and full of flavours… a highly respected oyster, served in the best restaurants. Grown in a bay fed by 4 rivers, Isigny oyster thrive on freshwater and plankton carried by the rivers. This geographic particularity makes the mollusk very different from other Norman oysters, and its flavour is recognisable among them all! With its sweet and nutty flavour, it can be served warm, with Isigny cream for example.
The "fine" oyster from Asnelles
Close to the vestiges of the Mulberry harbour of Arromanches, the farming area of Asnelles-Meuvaines is one of the newest in France. The oyster beds are anchored in the inter-tidal zone along the beach of Asnelles. The farmers produce the "huître fine pleine mer" there, an oyster with a distinctive flavour of the sea. Delicious served warm, with an oyster sorbet !
From the sea to the plate
Three years of cultivation are needed to obtain an oyster ready to be eaten. The larvae form in the summer, and later become 'naissains'. The baby oysters grow on "collectors" for about 6 months; they are then placed in meshed bags. The cultivation can now start on metal racks on the Norman coast: a painstaking process, as the oyster farmer will have to manipulate each oyster about 150 times before it reaches your plate!
A gem for the health
Oysters have great nutritional value, they are an excellent source of protein and contain essential amino acids. In terms of nutrition, oysters have a lot to offer: they are rich in a number of vitamins and minerals. Extremely rich in zinc, oysters are also a good source of calcium and iodine; they have stimulating and antidepressant virtues and contain nutrients which help protect the immune system. Contrary to popular belief, oysters are low in calories and in sodium. Oysters will be the star dish in our festive menus in December!
This autumn, Bessin celebrates the start of scallop season during two very festive week-ends!
In Normandy, the emblematic scallop sports the "Label Rouge" quality logo, due to its exceptional flavour. The fishing villages of Port-en-Bessin and Grandcamp-Maisy will celebrate on November 12th and 13th and on December 3rd and 4th: On the programme, traditional maritime songs, special menus in the restaurants, sampling of scallop recipes, exhibitions... For the occasion, the professional fish market will be open to the public, for the sale of scallop and fish.
