The sand on Betey Beach was still cold when we met Marilyne, the chef at Fish Head in Andernos-les-Bains, for an afternoon of indulgence and salty sea air. We put her to the test and asked to create 2 oyster recipes and pair them with wine. Nothing more, nothing less for the Bay lover who works her magic on oysters and flavours!
6 Arcachon-Cap Ferret N°4 oysters and a glass of Barsac sweet white wine
Dress oysters on a bed of baby spinach and decorate with pea shoots. Serve hot!
A glass of Barsac sweet white wine
Remove the dish, plate the oysters then scrape the bottom of the dish for the leftover sauce to pour onto the oysters.
6 Arcachon-Cap Ferret N°3 oysters and a glass of Entre-deux-Mers dry white wine
Unleash your imagination with the sprouts and colours on a tapas board!
A glass of Entre-deux-Mers dry white wine.
You can use this recipe with white fish to make a tartare: it’s a real treat!