At low tide along the coast of l'Aiguillon, parallel rows of stakes called "Bouchots" on which mussels grow can be seen. Through this method of vertical farming, only the strongest mussels can survive the bracing sea and its currents.

These stakes are what make the landscape of l'Aiguillon so unique.

100 000 tonnes of mussels are eaten in France every year. L'Aiguillon sur Mer is one of the first 4 main mussel producers.

According to the legend, an Irish navigator, Patrice Walton, was shipwrecked in the Bay of l'Aiguillon in 1235.

As he didn't want to leave France and he was looking for food, he planted long poles along the "estran" (the seashore uncovered at low tide) on which to hook his fishing nets, hoping to catch sea birds in them.

He soon noticed that he was catching more shells than birds, mussels attaching themselves naturally onto the posts. He then thought of adding branches which also got covered in mussels.

The Irish man is said to have called this system "bout choat" which became "bouchot" in French.

The technique was used from then on for the farming and collection of mussels and other shellfish attracted by these stakes.

Follow the road to the headland to see small huts with their oyster parks where oyster farmers tend their "pearls" all year long.

This most noble of dishes is the result of the traditional know-how of our professional oyster farmers, coupled with the infinite and fragile wealth of the sea.

Oysters sold under the label "Vendée Atlantique" are enjoyed all year long although their production peaks at the end of the year.