- Home
- The bay of Saint-Malo
- Shipbuilding
- The structure of the Dauphine
- Hull shape
- Tonnage and deadweight tonnage
- Keel and keelson
- Framework
- Inner planking
- Cannon ports
- Rowing ports
- The shot-locker and pump-well
- Ballast
- The forecastle
- The structure of the Aimable Grenot
- Rigging for the two ships
- The shipwright
- Theory and practice
- Life aboard ship
- "The devil to pay, and no pitch hot!"
- The roar of the cannons
- The ship's tools
- Navigation and time
- Meals
- Pork tongues aboard the Dauphine
- Measuring rations
- A barrel of beef
- Cod in a colander !
- Wine in bottles
- Rest and leisures
- Faith and religion
- Illness and death
- Trade and navigation
- The Atlantic coast
- Trade circuits
- Commerce raiding
- Commerce raiding: a timeline
- Famous ship-owners and captains
- Commerce raiding as a substitute activity
- Commerce raiding and social climbing
- Michel Dubocage, captain of the Dauphine
- Hugon des Prey, captain of the Aimable Grenot
- Long-haul navigation
- Archaeological research
- A source of fascination
- Excavation methods and techniques
- Gridding the site
- Excavation techniques
- Removal techniques
- Initial preservation techniques aboard ship
- Land-based processes
- Inventory of the objects
- Photographing and drawing objects
- Additional studies
- X-ray examination and casts
- Conservation and restoration
- The on-site conservation lab
- Treatment in specialised laboratories
- In situ conservation of vestiges
- Other vestiges
- Identifying the shipwrecks
- The wrecks and the general public
- Archaeologist team and partners
- Medias