Barging in France: Canal du Midi

Enjoy Languedoc Oysters from the Etang de Thau

Due to the Etang de Thau's unique geography of a shoreline protected by sandbanks and lagoons, its seafood, and particularly oyster farming, has become central to the local cuisine in Languedoc-Roussillon.

Etang de Thau

The Languedoc-Roussillon region of southern France is defined by water due to its proximity to the Mediterranean and the important trade link of the Canal du Midi which runs through its heart. For this reason, there is no better way to explore its stunning landscape than on a barge cruise. France may be known for its cuisine, but it is the distinctive flavors of its various regions which make exploring the country so fascinating for foodies.

Oyster Farms

Take a stroll down the sandy shores of the Étang du Thau, the largest lagoon in the Languedoc, and you can't miss the wooden boxes protruding out of the water for miles. These are the Etang du Thau's famous oyster farms in which the young shellfish are reared in special beds and tended to by fishermen who have been breeding the shellfish in the same way for generations. In fact, local history suggests that mussels and oyster farming dates back to the Ancient Greeks in the region.

French Hotel Barge Cruises in Alsace-Lorraine France. Strasbourg Cathedral

Photo: G_DELOYE_OT-THAU

Oyster beds - Etang de Thau

France has a proud tradition of oyster farming and the fishermen work within a rigid cycle of production. Initially they fix the baby shellfish onto the beds, then return regularly in order to space the oysters out as they grow to give them room to develop. 750 growers farm 2,750 oyster tables and produce about 13,000 tonnes annually. This provides for about 8.5% of France's consumption. Oysters from the Étang de Thau are marketed under the name Huîtres de Bouzigues (Bouzigues oysters) after the village of Bouzigues where oyster production started. The local produce is shipped throughout France, where oysters are enjoyed as a delicacy all year around – though the optimal season is between September and April.

How to Enjoy Oysters

There are two ways to enjoy these local oysters: 1) in one of the excellent seafood restaurants which line the shores in many of the local fishing villages such as Bouzigues and Sète, or 2) on board your luxury hotel barge looking out over the lagoon in which they were reared. The slight saltiness of the shellfish perfectly complements the salty tinge to the air as you appreciate this wonderful region.

Oysters from the Etang de Thau in the south of France

Photo: Pexels - Elle Hughes

Oyster plate

For those who haven't tried oysters before, eating them couldn't be simpler. Just loosen the shellfish from its shell with the fork provided, sprinkle a little lemon juice, Tabasco, or the traditional shallot vinegar as the locals do, and knock it back in one gulp.

There is nothing better than enjoying a local delicacy in the heart of the area where it was produced. A French barge cruise will let you experience the many distinct local dishes and traditions that you will discover while winding your way along the French canals and waterways.