The Bay of Arcachon is renowned for its picturesque landscapes, idyllic beaches, and especially its delicious oysters. Among the iconic figures of this region, Père Gilou stands out for his hospitality and simple yet tasty recipes. Today, we present one of his signature creations: Père Gilou's roasted oysters.

Père Gilou, with his legendary friendliness and love for good food, knew how to turn an appetizer into an unforgettable moment. His roasted oyster recipe is perfect for introducing even the most hesitant to this marine delight. Here's how to prepare it:

Ingredients
- Fresh oysters (opened in advance, of course!)
- A hint of freshly chopped parsley
- A small amount of butter
- A sprinkle of grated cheese
- A few drops of dry white wine
- A light dusting of breadcrumbs

Preparation
1. Prepare the oysters: place the opened oysters on a baking sheet.
2. Topping: add a touch of parsley to each oyster, followed by a small piece of butter. Then sprinkle with grated cheese.
3. Seasoning: pour a few drops of dry white wine into each oyster and finish with a light dusting of breadcrumbs.
4. Cooking: place the oysters under the preheated oven grill and let them roast for 3 minutes.

Serving suggestion
Serve these roasted oysters with a glass of dry white wine or champagne for a complete taste experience. The oven's heat will reveal new and subtle flavours, offering a tantalizing alternative to traditional raw oysters.

A gourmet friendship
It's no coincidence that this recipe has become a regional classic. Dominique Naboulet, Bailli Provincial of Nouvelle-Aquitaine, and Père Gilou are great friends. One memorable evening, Père Gilou improvised this recipe for his friend Dominique. That night, Dominique, a great lover of good food, was captivated by this roasted oyster version, prepared with such care and generosity by Père Gilou.

A friendly and delicious appetizer
Simple and quick to prepare (one minute of preparation, three minutes of cooking), this recipe is perfect for surprising your guests during an appetizer or enhancing a starter. The combination of parsley, butter, grated cheese and white wine elevates the oyster, making it irresistible even to those who usually hesitate to eat them.
Through this recipe, Père Gilou shows us that the essential lies in the simplicity and quality of the ingredients. So, grab your forks and bon appétit!

The Bay of Arcachon continues to surprise us with its culinary treasures, and thanks to colourful characters like Père Gilou and Dominique Naboulet, these moments of sharing and gourmet delights remain etched in our memories.

Ed. With many thanks to Dominique Naboulet for taking the time to prepare the above recipe and its background. Also, to Chargée de Presse Geneviève Groslière for agreeing that the Chaîne News Online could republish it, the recipe having first appeared in “Ailleurs”, the e-Newsletter of the Bailliage of France.