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Derek Hairon emphasizes the formation of rounded rocks that go beyond the mud inoffensively: there, the rescue troops must release an old lady. She had been surprised by the tide. "An average of 20 imprudent waders spend half of the year, half of them natives, the fate of the woman, and alarmed helpers must retrieve them on rocks or on life-saving platforms." [19659002] Derek passes through the mud of the Seymour Tower, southeast of Jersey, the fortified tower was erected by the British in 1782 as an observation post, reinforcing the defensive system designed to prevent the frenetic French to conquer the largest island in the canal The pinnacle guards had to regularly report to the lantern at night that the slumber of the righteous did not defeat them
Derek sometimes stays with a group of tourists in the tower. like in a mountain hut in Switzerland, "says the entrepreneur, who offers excursions and kayak tours
At 9:30, the tide was low and half an hour later, a movie of water covered Sandy bottom In boots, we wade in a green-gray universe full of whimsical plants. "The variety of flora here is similar to that of the Amazon jungle," says Derek.
Jersey cows are ambassadors of the island
Winter storms carry meadows ashore. In the past, it was harvested by farmers, chopped and mixed with farmland as fertilizer. Algae and algae would have given the famous Jersey Royals a slightly salty taste. But even without the maritime note, the new potatoes have a delicious taste. In addition to the juvenile Jersey cows, they are the best ambassadors of the island.
You can see the Normandy coast in the distance. Seagulls surround the unsightly moonscape. Feathered shrimp necks collect shells in mudflats at low tide and crush them on the rocks from above. Meat in broken bowls is easy prey and a treat for thieves.
More than 700,000 tourists visit Jersey each year, which, along with Guernsey or Sark, is part of the Channel Islands archipelago and lies 130 kilometers off the southern English coast. The island, notorious as an offshore financial center, does not belong to Britain and certainly not to the EU. The island is a protectorate of the British crown; Jerseyers govern themselves. Tourists enjoy mild climate and admire gorse, giant knuckle spur and fern fern, they also marvel at the power of high and low tide. At low tide, the island's area of ?? 140 square kilometers is increased by a quarter
The tidal range off the Bay of St. Malo seems so brutal that the Atlantic is pushing with strength water in the Channel Choke Bottleneck. "At 1 o'clock, it becomes critical," predicts Watt leader Derek. "Then the water rises up to three centimeters per minute, and the landscape changes in no time."
There are no cows and potatoes there, but another delicacy. Derek leads us to the oyster beds where millions of crustaceans flourish.
In addition to oysters, there are Portuguese specialties
18 months requires a Pacific oyster (the European is virtually extinct) until it be ready for consumption. Seafood is packaged in 1000 packs on wooden shelves and absorbs micro-organisms from freshwater, ebb and flow. An oyster farmer rocks his tractor on the sandman. He gets out of the driver's seat, buzzes the engine without mercy, and piles up bundles of dripping shells on the back of the trailer. Oysters are cleaned on land for two days in a seawater basin. Four-fifths of the crop, 110 tons per year, are exported.
While the water mounts menacingly, we sit at the Seymour Pub and Derek shows the art of the oyster: after opening the bowl with his knife, he pushes He puts the meat together with a spoon to bite the bite and let it slide on the tongue. Not everyone in the round can make the most of the fun. Pubkeeper Shirley is about to have a menu that is a surprise: in addition to the infamous British pub, there are many Madeira specialties. The Portuguese are traditionally (behind the English) the largest colony of guest workers in Jersey. Then a toast to the Pacific oyster and spicy meat skewer Madeira
The trip was supported by Rolf Meier Reisen. (SonntagsZeitung)
Created: 29.06.2018, 14:32
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