Bouchot

The bouchot mussel is a mussel farming variety on oak stake (bouchots) planted in intertidal zones, a technique developed in 1235 in the Aiguillon bay by Patrick Walton. Bouchot mussels AOP cover four French bays: Mont-Saint-Michel (AOP since 2011), Aiguillon, Pertuis Breton and Aiguillon bay. The pieces reach an average size of 4 to 6 centimetres and a pronounced saffron-coloured flesh. The bouchot mussel constitutes a signature product of several seaside French three star tables, notably Le Petit Nice Passedat and Christopher Coutanceau (Source: INAO Mont-Saint-Michel Bouchot Mussel, 2026).