Lacroix-Wasover shucks oysters in her home, a picturesque cabin on the French peninsula
Cap Ferret forms the southern part of a serene peninsula nestled between the Atlantic Ocean and Arcachon Bay, an hour’s drive west of Bordeaux. It’s where “forest meets sea”, and it is famed for its sweeping sand dunes, pretty oyster villages and dusky pink sunsets. The seafood industry fuels the towns and villages of this stretching peninsula, so restaurants here are heavily focused on what can be sourced from the Atalanic’s rolling waves – and the offering is typically classically French.
“There’s not much variety in the food, so if you want to eat something Vietnamese or Indonesian, you have to make it yourself. I don’t really like French food, so the menu at Mayzou is always reflecting a bit of where I wish I was on the day,” Lacroix-Wasover says.
The first dish I try on Mayzou’s menu is cuttlefish wontons, then Japanese oysters dressed in lime, chilli and roe. When the chef cooks for me at her house later in my trip, she makes us a miso-based broth with clams, soy-braised eggs and mushrooms. Her influences are far-reaching, and a delicious expansion of Cap Ferret’s traditional fare.
Dining and Cooking