The isle has held strategic fortifications since ancient times, and since the eighth century AD has been the chair of the monastery from which it sketches its name. The functional composition of the town exemplifies the feudal society that assembled it. On peak God, the abbey and monastery, underneath this the large halls, then stores and lodgings, and at the bottom, out-of-doors the partitions, anglers and ranchers' housing.
One of France's most recognizable breakthroughs, Mont Saint-Michel and its bay are part of the UNESCO register of World Heritage Sites and more than 3 million persons visit it each year.
Now a rocky tidal isle, in prehistoric times the Mont was on dry land. As sea levels increased, erosion reshaped the seaboard landscape, and some outcroppings of granite or granulate appeared in the embayment, having opposed the wear and tear of the ocean better than the surrounding rocks. These included Lillemer, the Mont-Dol, Tombelaine (the isle just to the north), and Mont Tombe, subsequent called Mont Saint-Michel. The Mont has a circumference of about 960 meters and is 92 meters (301 feet) overhead ocean grade at its largest point.
The tides can alter substantially, at approximately 14 meters (46 ft) between high and reduced water brands. Popularly nicknamed "St. Michael in peril of the sea" by medieval pilgrims making their way over the flats, the climb on can still pose hazards for tourists who bypass the causeway and attempt the hazardous walk across the sands from the neighboring seaboard area.
Polderisation and occasional flooding have conceived saline marsh meadows that were discovered to be perfectly matched to grazing sheep. The well-flavored meat that results from the diet of the sheep in the salt meadow makes agneau de pré-salé (salt meadow lamb) a localized specialty that may be discovered on the meal lists of bistros that depend on earnings from the numerous tourists to the mount.
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