Oysters from the Bay of Arcachon
The Bay of Arcachon oyster is an essential product that contributes to the charm of the region.
Unlike the Bretons, who grow flat oysters, these are hollow and synonymous with good health, as they are rich in vitamins, minerals, trace elements, fatty acids, and proteins. In total, there are over 300 oyster farms in Gironde, providing a livelihood for many families since the 19th century.
Caviar from Aquitaine
Caviar d'Aquitaine is a 100% French product from sturgeon born in hatcheries in Aquitaine. The production area covered by the ‘Caviar d'Aquitaine’ collective mark includes: Dordogne, Gironde, Landes, Lot-et-Garonne, Pyrénées-Atlantiques and Charente Maritime.
In Le Teich, from April to September, you can visit a sturgeon farm and discover all the secrets of caviar production.
The snails of the Côte d'Argent
Gujan-Mestras, on the Côte d'Argent, is home to an open-air snail farm. When they are three weeks old, the snails are placed in a park in April and fed with vegetables grown on site: nettles, radishes, parsley, and vegetable flour enriched with vitamins and calcium. The snails remain in the park for over 5 months before being sold and enjoyed by fans of this unusual product.
Mira beer
Mira beer is a craft beer brewed with spring water from the basin, which has been gushing out for almost 22,500 years 300 metres below the surface of the Arcachon basin. The range includes blond, white, amber, brown, and seasonal beers, with surprising and unique aromas! Low in alcohol, they are light and floral on the palate. The Mira brewery, meanwhile, is based at La Teste-de-Buch, where 1000m² are dedicated to production.
White dunes
A white dune is a choux pastry filled with cream and dusted with icing sugar. There are 5 flavours to choose from: raspberry/white chocolate, salted butter caramel, sesame nougatine, Nutella and dark chocolate. Les Dunes Blanches are a real success, and a shop has recently opened in Bordeaux.
Marelia home-made jams
Delphine Cuville has a passion for cooking, and moved to Andernos-les-Bains to reconstruct her childhood memories through her first range, ‘Maison Marelia’. The jams she makes are based on a simple recipe made from 70% fruit and 30% cane sugar. The jams are made the old-fashioned way, and cooked in copper cauldrons.