Tarbouriech Stock Photos and Images

(42)See tarbouriech stock video clips

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Tarbouriech Stock Photos and Images

Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech Stock Photo

RF2JG0K4B–Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech

RF2JG0K3F–Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech

Processing of freshly fished Tarbouriech oysters from the Étang de Thau, France Stock Photo

RF2JG0JTJ–Processing of freshly fished Tarbouriech oysters from the Étang de Thau, France

The shell of the Tarbouriech oyster is light and slightly pink. The oyster meat is easy to peel off Stock Photo

RF2JG0K01–The shell of the Tarbouriech oyster is light and slightly pink. The oyster meat is easy to peel off

In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh Stock Photo

RF2JG0K3N–In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh

RF2JG0JYX–In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh

RF2JG0K43–In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh

Florent Tarbouriech (on the jetty at Le St Barth) has revolutionized oyster farming in the Mediterranean Sea Stock Photo

RF2JFWNG7–Florent Tarbouriech (on the jetty at Le St Barth) has revolutionized oyster farming in the Mediterranean Sea

Tarbouriech oysters in the Étang de Thau. When the oysters are large enough, they are fixed to a line with cement Stock Photo

RF2JG0JTR–Tarbouriech oysters in the Étang de Thau. When the oysters are large enough, they are fixed to a line with cement

Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech. Behind the lagoon lies the town of Sète Stock Photo

RF2JG0K3K–Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech. Behind the lagoon lies the town of Sète

Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion Stock Photo

RF2JG0K3T–Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion

RF2JG0K5K–Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion

RF2JG0K4C–Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion

RF2JG0K3D–Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion

Visitor groups can get up close to the Tarbouriech oyster beds in the Étang de Thau on a guided boat tour Stock Photo

RF2M77X7R–Visitor groups can get up close to the Tarbouriech oyster beds in the Étang de Thau on a guided boat tour

RF2M77X81–Visitor groups can get up close to the Tarbouriech oyster beds in the Étang de Thau on a guided boat tour

On a tower of Domaine Tarbouriech has been built a huge nest, which could be a resting place for a peaceful dragon from the Étang de Thau, France Stock Photo

RF2JG0JTF–On a tower of Domaine Tarbouriech has been built a huge nest, which could be a resting place for a peaceful dragon from the Étang de Thau, France

The oysters with thick shell and immaculate nacre are perfect for a gratin with bread crumbs, mint, verven oil, lemon and orange zest at the beach pavilion Le St Pierre Tarbouriech Stock Photo

RF2JG0K45–The oysters with thick shell and immaculate nacre are perfect for a gratin with bread crumbs, mint, verven oil, lemon and orange zest at the beach pavilion Le St Pierre Tarbouriech

Processing of freshly fished Tarbouriech oysters from the Étang de Thau, France. The oysters are refined immediately after harvesting for a few days in a clarifier with bubbling diluted salt water Stock Photo

RF2JG0JTX–Processing of freshly fished Tarbouriech oysters from the Étang de Thau, France. The oysters are refined immediately after harvesting for a few days in a clarifier with bubbling diluted salt water

The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours Stock Photo

RF2JG0JY2–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours

RF2JG0JRB–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours

RF2JG0JXP–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours

RF2JG0JYC–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours

RF2JG0JXE–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours

La Tielle Sétoise, the pâté with spicy squid is a typical specialty from Sète in France Stock Photo

RF2JG0K70–La Tielle Sétoise, the pâté with spicy squid is a typical specialty from Sète in France

RF2JG0K7D–La Tielle Sétoise, the pâté with spicy squid is a typical specialty from Sète in France

At the banks Étang de Thau oysters hang on ropes and are dipped twice a day for six hours in four meters deep water Stock Photo

RF2JG0JTM–At the banks Étang de Thau oysters hang on ropes and are dipped twice a day for six hours in four meters deep water

Oyster farming in the Étang de Thau near Bouzigues, France Stock Photo

RF2JG0JP0–Oyster farming in the Étang de Thau near Bouzigues, France

RF2JG0JP5–Oyster farming in the Étang de Thau near Bouzigues, France

The Ambrée craft beer from the brewery La Gorge Fraiche near Montpellier, France Stock Photo

RF2JG0JTK–The Ambrée craft beer from the brewery La Gorge Fraiche near Montpellier, France

RF2JG0JP7–Oyster farming in the Étang de Thau near Bouzigues, France

First, the young cultured oysters grow in a net in which they are pulled into the air for three hours after six hours in the water Stock Photo

RF2JG0JT8–First, the young cultured oysters grow in a net in which they are pulled into the air for three hours after six hours in the water

RF2JG0JP2–Oyster farming in the Étang de Thau near Bouzigues, France

In the warm Mediterranean climate and the nutrient-rich waters of Étang de Thau, oysters grow rapidly. The lagoon has numerous freshwater tributaries. Therefore, the water and also the oysters here are not as salty as directly in the Mediterranean Sea Stock Photo

RF2JG0JXG–In the warm Mediterranean climate and the nutrient-rich waters of Étang de Thau, oysters grow rapidly. The lagoon has numerous freshwater tributaries. Therefore, the water and also the oysters here are not as salty as directly in the Mediterranean Sea