Bouzigues

Did you know?

>>> Oysters are eaten all year round.

Until the 1950s, the limited possibility for storing oysters in refrigerators meant that oysters couldn't be eaten during months without the letter « r » in. Today, thanks to refrigerated transport, oysters can be eaten all year round. They can also be eaten cooked (and mussels can also be eaten raw).

>>> Oysters can keep

The ideal temperature for keeping oysters is from 5°C to 15°C, out of the sun. They will provide their best flavour if eaten 2 or 3 days after being fished. However, stored correctly they can be kept at least ten days.

>>> Des huîtres pour la forme.

With 4 times fewer calories than a grilled steak (60 for 100g), oysters contain protein, minerals, vitamin 3 and are low in lipids. All you need to watch your figure!

Welcome to France, to the Thau countryside...

The history of Bouzigues and its oysters...
Bouzigues, known in a bye-gone era as Post-Sygium ,(« after the Sphinx ») is the smallest village in the Thau basin.
Situated in the commune of Mèze, Bouzigues was originally occupied by shepherds. The garrigue (scrubland) was an ideal area for raising sheep. Subsequently, fishermen settled there and made their living from the sea and lagoon.

A rich, diversified habitat

The Thau lagoon is the only natural saltwater phenomenon of its kind in France, in fact, in Europe. It provides an exceptional ecological diversity allowing more than 400 plant types and 196 animal species to thrive there. Among the better known ones are clams, flat oysters, sea bass, sea bream and sole…
The largest part of the production is developed in and around the oyster beds which are made up of little artificial barriers ideal for marine life.
Obviously if there is biological diversity, it also means a good ecological balance and good quality of the marine environment in the lagoon, with marine eelgrass, and seahorses bearing witness to this.
A natural environment also means an open air one, sensitive to the impact of the weather and the changing seasons.
These environmental features are all part and parcel of the assets provided by this fishing village.

Oyster-farming

The farming of rounded oysters has existed ever since the Romans arrived in Thau in the 2nd century BC. Their original features, in terms of their colour, shape and taste, can be explained by the quality of the Mediterranean environment and the technique of producing them on ropes dangling in deep water. According to the production method, one finds « detached » oysters, which have been growing on oyster shells for 24 months, and « stuck » oysters, which are the top of the range. These oysters are attached by hand, one after another, to ropes submerged in the lagoon water so as to achieve the best quality and maximum growth

Mussel-farming

In Thau, mussels are also produced in deep water, hanging from shellfish tables. The young mussels are inserted into a 4 to 5 metre long net and left in the lagoon for at least 12 months.

Shellfish produced in the lagoon

Thau oysters (Crassostrea Gigas) have a slightly coloured and marbled shell.
They are rounded, regular in size, and taste of the sea, with a hint of hazelnut much appreciated by fine palates. The average weight of the oyster flesh is amongst the highest in France.
Thau mussels (Mytilus Galloprovincialis) have a striking inside and outside colour, the same taste of the sea and a fleshiness above average for French mussels.

A few key figures

The Thau lagoon, located in the Hérault, 30 km to the east of Montpellier is linked to the sea by canal via Sète. Area of the lagoon: 7500 hectares.
Temperature of the water: from 4°C to 28°C.
Average salt-level: 36 º/ ºº (saltier than the sea) Maximum depth: 11m
Flora and fauna: 400 different plant types, 196 animal species. Area used for producing shellfish: 352 hectares divided up into 2750 shellfish tables and 800 individual shellfish farmers.
Oyster production: 12,000 tons/year.
Mussel production: 3,000 tons/year.
Curved oysters can live up to 30 years and measure up to 30 cm long.
Mussels can grow up to 15cm long.
In 1925, Louis Tudesq invented the production of oysters by suspending them on tables.
Shellfish farming became very popular, particularly after the second world war.

To conclude

Today, the southerly fisherman's village of Bouzigues and its oysters are well-known all over France. The little village is also renowned for attracting tourists for its delicious Mediterranean seafood …

Organise your holidays with the Bouzigues Tourist Office.