Our favourite partners: a portrait of Denis Bellocq

In Denis Bellocq’s oysters, you won’t find pearls, but you will find flavour and expertise. For this oyster farmer and restaurateur, oyster farming is a story of family and passion... At the Roc Seven table in Cap Ferret, we’re committed to working with local producers and serving the very best produce from the surrounding area.

“We’re lucky enough to raise our oysters in the Arcachon Bay, in the most favourable finishing area, south-west of the Grand Banc.”

Denis Bellocq, one of the best-known oyster farmers in Cap Ferret!

How far back does the love of fishing go in your family?

We’ve traced it back 12 generations. Fishermen first, with flat oysters, then farmers. Farming began in the time of Napoleon III, around 1850.

What are the stages of oyster farming?

It takes between 3 and 4 years for them to reach maturity. We collect the larvae, which turn into oysters on the collectors, before being placed in bags that are turned regularly for even growth, all the way to the finishing beds.

What do your days look like?

I’m still a farmer, but I’ve also opened a tasting terrace, La Cabane du Mimbeau, in Le Ferret. I divide my time between the oyster beds and the terrace.

What makes a good year for oysters?

The spat, the growth rate, the quality of the spat collection. We’re dependent on what nature gives us, especially the weather and the inflow of fresh water.

Do some plots produce better oysters?

Yes, just like with wine, there’s a notion of terroir. We’re lucky enough to raise our oysters in the Arcachon Bay, south-west of the Grand Banc, exposed to the currents of the main channel, which gives them exceptional flavour and texture.

If you didn’t get the chance to taste them in Cap Ferret this summer, Denis’s oysters are coming to you this winter on the tables of °F7 in Courchevel and Val Thorens.

Article from °F7 Mag no. 3