Regarded worldwide as a premium mussel, production of the famous, small but intensely flavored Petit Bouchot from the Brittany region of France has been three years in development for Kinkawooka Shellfish owner Andrew Puglisi and his team.
“Four years ago on a trip to Paris, John Susman, my marketing guy, and I were eating bowls of Petit Bouchot from La Rochelle, I said to him that’s what we are going to produce,” said Puglisi.
Already chefs such as Rockpool Bar & Grill owner Neil Perry and South Australia’s Cheung Liew have been singing the praises of this seasonal treat.
“The
