RIDING ON THE CANAL, EXPLORING CAVES AND VISITING SHELLFISH FARMS

CANAL DU MIDI

A Canal called Midi - it is the engineering miracle of the 17th century and a mythical journey for anyone traveling along its soft green waters.

The Romans,Charlemagne,Francis I and Henry IV - had come up with the idea of linking the Atlantic and the Mediterranean. But, a tax collector from Beziers named Pierre-Paul Riquet (1604 - 1680), had the creative vision to chanel water from mountain springs in La Montagne to Narouze Sill (190m), the highest point of the canal, from where it would flow onwards. Fortunately Riquet was a man of means (a wealthy tax collector!!), and he invested his fortune to finance the project. In exchange he wanted a lordship, and the exclusive right to build on its banks, levy tolls, etc.

Digging started in 1667. 12,000 men dug the canal by hand, and it stretched 130 miles east of Toulouse into the Mediterranean;. 63 locks, 10 double,4 triple,and one quadruple were installed. In 1681, the canal was opened, and deemed a success. Today, many of France's famous barge trips travel very slowly down this canal through the beautiful wine regions of the Languedoc.

 

GROTTE DES DEMOISELLES

Because of the limestone formations in this area, many caves and caverns are located here. This was an underground cathedral, immense,magical natural cave abounding with gigantic and strangely beautiful concretions, guardians of the secrets of geological time. Narrow passages opened onto vast halls adorned with weirdly shaped and beautifully draped formations.

 

SETE

France's largest Mediterranean fishing ports. There are rows of shellfish shoals. We visited a shellfish farm.

Located in Le Bassin de Thau it is significantly the largest of several large lagoons that punctuate the Languedoc coastline. Mussels, scallops and, above all, oysters, none of them indigenous, were introduced in the early 20th century. First to thrive were the mussels, gregarious, happy to live in clumps and secure in their sexuality. Oysters, more delicate and fastidious, morphing from male to female during their lifespan and needing space, were more of a challenge.

Eating oysters and drinking wine in Sete

FACT: an oyster produces more than a million minuscule larvae, of which only about 10 will reach adulthood, even in the protected environment of "le bassin". They inconspicuously grow and multiply, each shell glued to one of around 1,000 synthetic ropes that dangle from small rafts.

cleaning process of the fresh oysters

 

A basket of baquettes that are delivered to all of the bakeries....and we thought they all were baked fresh

by the individual bakeries!!!!!