Sandy seabed and a strong current are two reasons for the special quality of the scallops off the coast of Normandy.
While the sand creates particularly good conditions for the growth of the molluscs buried in the bottom, the rough sea along the English Channel washes away dirt and parasites - and the Coquille St. Jaques thrives magnificently.

The endangered species may only be fished from the beginning of October to mid-May - and the fishermen strictly ensure that only specimens of at least eleven centimetres reach the ship's belly.
Anything smaller is sorted out by hand while still at sea and released back into the sea. This also explains the high price of the Norman scallop.

At the beginning of the season, the inhabitants of Port-en-Bessin in the Calvados département in Normandy celebrate their annual festival of scallops and sea products together with around 50,000 visitors.
For two days, the small town is transformed into a Mecca for mussel lovers.

At the harbour basin, fishermen sell buckets of their fresh catch and next door - at the harbour lock - a marquee has been set up where international bands - mainly from northern Europe - perform sea shanties.

 

Auch die zahlreichen Restaurant der Umgebung haben sich auf den Festtag eingestellt und bieten Menü und Tellergerichte mit Jakobsmuscheln.
Zu probieren gibt es den rustikalen Klassiker: In Butter gebraten mit Salz und Créme fraiche. Oder Außergewöhnliches wie hauchdünnes Muschel-Carpaccio mit Schokosplittern und feinem Olivenöl aus der Sterneküche.