I reinterpret natural decorative elements often related to architecture: the breakwaters of Saint-Malo, the mussel piles of Cancale, or windbreaks dunes of Sables d’Or les Pins.

The Aiguillon bay is known for its mussels – moules de bouchot: at low tide if you travel towards the Aiguillon point you will notice the stakes of mussels and the oyster beds.

Bouchot mussels are farmed on ropes coiled around wooden stakes (the bouchots) which are regularly submerged and then uncovered by the tides.

To choose Farmed mussels it's to consume products raised according to a traditional culture, on masts called Mussel bed, what what means:

It was designed by Louis-Jules Bouchot,[15] architect of Napoleon III.

Otherwise, chefs use farmed mussels from Zeeland in the Netherlands or moules bouchot – French-grown mussels reared on ropes wrapped around posts in the sea.

He signed it : “Bouchot jam moriens pinxit” (“Bouchot, already dying, painted it”).

A method of assembling the pile connector with piles is also provided.

Pile foundations and pile tops of the long segment structure are hinged.

I reinterpret natural decorative elements often related to architecture: the breakwaters of Saint-Malo, the mussel piles of Cancale, or windbreaks dunes of Sables d’Or les Pins.

It was designed by Louis-Jules Bouchot,[12] architect of Napoleon III.

The invention is applicable to concrete pile cut-off.

In 30 years, Normandy became the first producing region of bouchot mussels in the world.

The Battle of Zurich, 25th September 1799 - Francois Bouchot

entering a name in the register of traditional specialities guaranteed (Moules de bouchot (TSG