Five generations of oyster farmers
When it comes to oysters, all I know is that I prefer them raw, but I have no idea how they come to be there on my plate. However, Ivan Selo, an oyster farmer descended from five generations of oyster farmers, knows every last thing about this particular shellfish. His place of work is at the end of the Pointe de Toulvern, a little slice of paradise in the heart of the Gulf of Morbihan. It’s around midday when we arrive there, the weather is especially fine, the sea is calm and the landscape is soothing. Just before the tide starts to go out we board Ivan’s barge and steer towards the oyster beds!