What do you get when two brothers share the same passion for the sea and shellfish? In the case of Lucas and Louis, that led to buying an oyster farm along the Étang de Thau and starting a business together: Le Mas Des Frangins. And now, they produce high-quality oysters, which you can buy on the spot or at several markets in the area (Montpellier, Béziers, and Carnaux). Or taste them- raw or with exceptional frills and fringes- in their restaurant with a view over the lagoon and Sète.
Le Mourre Blanc
Driving to Le Mas des Frangins is an adventure in itself. I wanted to bring my lifelong friend for a plate of fresh oysters. But when we arrived in the Mourre Blanc Zone, we weren’t exactly sure if it was the right place. Of course, we saw many oyster-producing businesses going on in quite uninspiring hangars. However, nothing looked like an actual restaurant. Until we spotted a blue door with the logo of the two brothers on the façade. Found it! Inside, my friend and I passed the bar (with one of the brothers behind the counter) to get to the wooden terrace. Simply but stylishly set tables covered with jute cloth and lit by string lights invited us to a table in the front row, right on the waterfront.
Brasucade
The menu was equally simple: shrimps, mussels, and oysters served either raw, gratinated, or with a fruity seasoning. Little did we know, so we haphazardly ordered a bit of this and a bit of that. Our feast started with the ‘tartinade du moment’ (4.50 euros), a surprising spread of mussels and chorizo, to go with our locally brewed beer and lemonade. We also shared a brasucade (9 euros), or mussels traditionally prepared over a wood fire. Each oyster producer has their own secret sauce, and the one of Le Mas des Frangins was a savoury one full of flavour (rosemary?).
Next level
But we came for the oysters, and therefore we also ordered the ‘plateau découverte’ (32 euros). It included six special oysters, six ‘fruités’, and six ceviches. When the platter with goodies arrived, my friend and I couldn’t wait to begin. But which one to choose first? We both started with a simple, raw oyster, the special of Le Mas des Frangins. Onto the next: a fruity one. This is when our taste buds really woke up, as the combination of the oyster with mango and fresh cilantro was surprisingly tasty. The last version, the ceviche, was next level. My friend and I looked at each other in awe while the flavours of oyster, coconut milk and passion fruit pleasantly mixed in our mouths. Waw! We both agreed that this place is more than just an oyster farm; it’s a place where you can feel the passion in every atom.