Oysters at Baron Rouge7192.JPG
Oysters served on the weekends at the Paris Wine Bar, Baron Rouge
a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux
He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method
The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks, and rooves of the parked cars
