Oysters served on the weekends at the wine bar Le Baron Rouge in Paris. A perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truckload of his oysters from the Bay of Arcachon, near Bordeaux. He opens them outside the bar and they are served a traditional way, with lemon and bread and butter. The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks, and roofs of parked cars (© Owen Franken).Curious about Owen Franken? View more of his work via the Franken Photo of the Week category, learn more in this profile, read a What Matters opinion column he wrote called “Life in Brownian Motion,” or visit his Web site.