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Photographer’s Note

Since yesterday I hesitated between these two visions of the tide covering the oyster beds of Cancale, I offer it today.

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Harvesting oysters is a very old activity in Cancale. In 1994, the National Council of Culinary Arts has recognized the small port as one of the Sites of Exceptional Culinary Taste for the quality and reputation of its oysters and its environment.

In the bay of Mont Saint-Michel, where stands the "Cancale" tides are among the highest in Europe.
Parks elevations are well oxygenated and the strength of currents allows a permanent mixing of water and renewal of the plankton.
The pockets are set on tables in iron raised from 40 to 50 cm. After 3 or 4 years, the oysters are harvested, washed, cleaned and sorted.
Cancale oyster, both strong and flexible, is characterized by a pronounced taste of iodine and salt with a great nutty taste.

Here the tide comes in and covers the parks gradually.

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Additional Photos by Karine Zilbermann (KLB) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1113 W: 752 N: 3469] (18095)
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