Huîtres de Bouzigues (Bouzigues oysters) are premium oysters cultivated in the Étang de Thau, a large saltwater lagoon in southern France near the Mediterranean coast, specifically around the village of Bouzigues in the Hérault department.
These oysters are known for their distinctive taste, which comes from the unique conditions of the Étang de Thau. The lagoon’s mix of fresh and salt water, combined with its rich plankton content, gives these oysters a less briny, more subtle flavour compared to ocean-raised oysters. They’re often described as having a sweet, nutty taste with mineral notes.
The farming method used in Bouzigues is different from traditional ocean oyster farming. The oysters are raised on ropes suspended from metal tables (called “tables”) in the lagoon, a method known as “suspension culture.” This technique allows the oysters to grow without coming into contact with the bottom of the lagoon, resulting in cleaner shells and more consistent quality.
Bouzigues oysters are primarily of the Pacific oyster variety (Crassostrea gigas) and are available year-round, though they’re particularly prized during the winter months when they’re at their plumpest. They’re an important part of the regional gastronomy and economy of the Languedoc-Roussillon region.
The village of Bouzigues and its surrounding area have been cultivating oysters since Roman times, though the current cultivation methods were developed in the early 20th century. Today, these oysters hold a significant reputation in French cuisine and are served in restaurants throughout France, particularly in the south.