A morning on the water with our oyster farmer
Tomás Arregui · · 6 min read
Up at 4:30 with Yann Le Goff, who has grown every oyster we have served since Brine opened, and whose grandfather farmed the same bay.
Low tide was at 6:12. By then Yann had already turned half of his bags, the mesh sacks where the oysters grow for three years before they reach a plate.
He farms the same beds his grandfather did, a few hundred metres from where the boats of the Brine suppliers come in. Every Tuesday and Friday, he drives the morning harvest to the restaurant himself.
His advice for eating them: no lemon on the first one. Taste the water first.