La Baudissière

The scent of the “eglades de moules” fills the air; mussels cooking on burning pine needles. From Chez Mamelou where this traditional dish has been cooked for decades, the view is typically Olérnaise. Clusters of coloured cabins align the small muddy channel, where in days gone by oyster farmers cleaned and prepared the haul of the day. A faint waft of the smell of algae mixes with the smoky odour as the tide turns and the channel begins to slowly fill.