Bouzigues fronts the Bassin de Thau, a saltwater lake (etang) separated from the Mediterranean by a strip of land that reminds one of the Outer Banks. The waterfront is lined with restaurants, all featuring the oysters and other seafoods from the etang and the Med. It's not the most picturesque of villages but the flavor of the place is certainly more inviting than the more crassly commercial towns directly facing the Med. There are souvenir shops to be sure, but they are somewhat restrained and don't appear to be the raison d'etre of Bouzigues. Rather, the work of harvesting the bounty of the etang and the sea seems to take precedence. Cathey and I both chose from the 22 Euro menu at Restaurant le 29. Cathey started with the plateau de coquillages (6 oysters and 6 mussels served on a bed of ice). The oysters were as advertised. Bouzigues oysters are recognized as about the best to be had in the region. It was Cathey's first try at raw mussels on the half shell
MUSINGS OF AN EXPAT AMERICAN