If a plate of fresh oysters and a glass of cooled white wine is all you need to make you happy, go to St Barth Tarbouriech. Located on the border of the Étang de Thau, you’ll be overlooking Mont Saint Clair, the lagoon, and the production tables. This is the exact spot where the Bouzigues oysters are produced by the many local ‘ostréiculteurs’- or oyster farmers. And the Tarbouriech family has been one of them since 1962.
Ecotourism
The Étang de Thau has over 400 oyster farmers, about half of what it used to have. You can visit some of the producers, including to enjoy tasting possibilities. The Tarbouriech family is of a different level. They like to share their knowledge and know how to pamper clients. Also, ecotourism is a high priority. Since the sixties, three generations have been in charge of producing oysters and mussels. Over the years, the family has grown into the castle-like Domaine Tarbouriech. This luxury estate houses a five-star hotel, a spa and a restaurant, La Folie. However, you can still enjoy a simple tasting on a wooden deck in one of their other restaurants along the Étang de Thau. Like St Barth in Marseillan where you can taste the ‘spéciale Tarbouriech’. Elevated by the Marée Solaire® system, it lets the oysters grow in the very best sea and sun conditions.
Upcycling paradise
When entering St Barth, don’t be fooled by the shabby chic shed, as once inside, an upcycling paradise opens up to you. I didn’t realise it at first, but I saw materials cleverly being reused everywhere I looked. Of course, wine barrels served as tables and driftwood and thick ropes created barriers. But when looking a second- and third- time, Chéri and I noticed the typical wooden caskets used to pack oysters now served as lamps. And some of the transparent see-through tables hid lines of oyster shells stuck to cords. Just like the ones at the production tables in the lagoon. At the entrance, you could even buy original recycled art.
Top-notch
Chéri and I sat outside on the terrace, and the high-spirited atmosphere was contagious. After glancing at the menu- lots of shellfish- we picked a starter, main, and dessert. Of course, a selection of oysters, shrimp and a giant gamba wowed as our starter, together with a duo of warm oysters (12.90 euros). Next, the brasucade of mussels- Sabine Tarbouriech’s style (15.90 euros)- and a tielle from Sète (7.50 euros) could not be missed. Dessert was kept simple: ice cream in a cup (6.50 euros). The salted caramel one was top-notch and super delicious. One tip: do try to get a table right at the water if possible. The view of the Étang de Thau seems to change every minute, creating a vividly changing colour palette until the night falls. And then, the reflection of the twinkling lights will keep you company.
