00:00When you crack open an oyster, you discover not just a delicacy inside, but a world of
00:06history, habitat, and human connection.
00:11Before oysters grace your plate, their story begins in muddy beds.
00:16Romans harvested oysters here in Cancale 2,000 years ago.
00:20Today, oyster farmer Brice Rollin is my guide as I dive into what makes French oysters
00:26so special.
00:33So tell me why the French love their oysters so much.
00:37Oh, I think it's a very long tradition for French people to eat oysters, especially at
00:42Christmas, New Year's Eve, so it's directly associated to a good time in family and also
00:48associated to healthy food, so perfect combination.
00:52So what makes these waters perfect for oyster farming?
00:57Here in Cancale we have really a specific mirroir, so it's the impact of the tide which is
01:04really strong.
01:05So we have 12 meters between the low tide and the high tide twice per day.
01:10So it brings a lot of plankton with the current.
01:14And also it helps the oysters, as you can see around here, to be spending a lot of time
01:20during the day outside of the water.
01:22And when they are outside of the water, they remain closed, so then we will have a stronger
01:26oyster and a nicer shell.
01:28Here, oysters grow for two to four years before they're harvested.
01:32Then it's off to the processing plant for cleaning and packaging.
01:36Timing is everything.
01:38Once out of the water, they must be eaten within a week.
01:41And yes, they are still alive.
01:46Two varieties are produced here.
01:50This is like what we call creux in French and this is what we call plat, so the flat
01:55one and the curvy ones.
01:57This is imported from Japan and it's way more resistant to the changes of temperature and
02:04this kind of thing.
02:05This is not an oyster which can be outside of the water for a very long tide or anything.
02:11It's more fragile.
02:13Oysters are best enjoyed raw at their peak.
02:16So from tide to table, how do you know when they're truly at their prime?
02:22Oyster, when it's fresh, it's always a little bit wet, as you can see.
02:27You see, they are not dry.
02:29If the shell, even from the outside, if you see the shell is very dry, already you can
02:35start to have a little bit of doubt.
02:38Typically, oysters are paired with a crisp white wine.
02:41In France, however, a new way to eat them is making waves among the younger crowd.
02:47A big red bull, two oysters, so I put one for you?
02:52Okay.
02:52All right.
02:54I think not too much, like, that's way too much.
02:58Chin chin.
02:59Good luck.
03:03Oh no, I don't like it.
03:06No.
03:07But it's hot on the internet.
03:11Oysters aren't just a delicacy.
03:13They're a super food packed with protein and essential nutrients.
03:17But climate change is threatening their habitat.
03:21How are oyster farmers adapting to climate change?
03:25So, you know, with climate change, temperatures are rising and so the oysters are growing faster.
03:31So we need to work more on the oysters to control the growth.
03:35So what we will do, we have to shake oyster pouches like this.
03:40So what we do, we put them in this type of crate so we can shake them all at once.
03:44So it saves a lot of time as well.
03:45And this prevents them from growing faster.
03:49Exactly.
03:49This will help us when we will shake the whole thing like this by holding it here.
03:55Then this will shake all the oysters at one time and it will break the little dentelle on the outside.
04:00So it will stop them from growing too fast.
04:02In Cancale, climate change has reduced both the quantity and size of the oysters, affecting the price.
04:10Fresh out of the water, they cost two to three euros a piece and about 40 euros for a plate
04:15in a restaurant.
04:18So as you can see, Brittany's oysters are more than just food.
04:22They're a link between nature, culture and cuisine.
04:27You want to try them?
