Brittany… the Celtic homeland of France:
Enchanting villages and market towns, a place of myths, art and Celtic music and warm and genuine people.
Many of Brittany's charms, its water sports, golf courses and wonderful stretches of cycle paths are easily accessible from BOTH the cozy cottage at Guemene sur Scorff or the KerDavid farmhouse, at very reasonable rates for the High, Mid and Low holiday season.
Breton Gastronomy - like no other!
would say that Brittany is the seafood ‘capital’ of Europe
with nearly 1000 kilometres of coastline and a multitude
of fishing ports to harvest the local specialty. Breton
gastronomy rests heavily on freshly harvested clams, mussels,
scallops, lobster particularly from the north coast of the
region, oysters from the east coast are famous, winkles,
crab and prawns as well as a wide variety of fresh local
Bretons have been heard to claim that the Crepe is their
invention. Crępes usually have sweet fillings and Galettes
savoury. The main difference resides in the composition
of the batter. The Galette is prepared using buckwheat.
These are savoury pancakes garnished with ham, cheese and
The Crepe is often filled with apples or the
fruit of the season.
Breton Far is a flan based on eggs and milk or rum or plum
liqueur or Breton cider can be added to the batter. Kouign-amann,
another traditional favourite gateau is called “Butter Cake”
because it is made from salt-butter risen dough.
Brittany also produces a large amount of France’s vegetables
- 65% of French artichokes are grown in Brittany, 70% of
cauliflowers, 70% of shallots and 33% of spinach and some
of the very best pork. Local sausage making is fiercely
regional and competitive with the famous Guemene Andouille
winning international awards.
The most popular drink in Brittany is cider and it is
offered as a standard accompaniment in most restaurants.
Cider can be sparkling, traditional, dry or sweet. Consumed
ice cold and in a specially cooled earthenware bowl, the
flavour varies depending on the area and cider maker.
A strong beer brewing tradition in Brittany can trace
its roots back to the XVII century. Young artisan brewers,
are keeping a wide variety of beer types alive - Coreff
de Morlaix, Lancelot, the buckwheat beer Telenn Du and the
wheat beer Blanche Hermine.
The very popular aperitif Pommeau is made by combining
sweet cider from the early part of its fermentation with
apple brandy, in the proportions 2/3 to 1/3 resulting in
a golden hue and with honey and flowery notes.
One of Brittany’s best kept secrets is the selection
and quality of it’s Whiskeys. The climate, water source
and secret recipes make for product that would offer quite
a challenge to other Whiskey producing countries.