This is a participatory cooking workshop held in the village of Saint-Suliac, opposite the grocer’s shop. The menu is built from products emblematic of the Breton culinary heritage, and it runs to three courses. A Breizh samoussa opens it, filled with seasonal vegetables and kari gosse. A fish fillet follows, chosen from the day’s catch and served with a cider sauce and glazed seasonal vegetables, before pommé breton closes the table.
Tag: regional-cuisine
AGDE artisan cannery, Plabennec
The AGDE workshop runs a small cannery at Plabennec, the only agri-food project of its kind in Brittany, and its line doubles as a route back into paid work. Visitors follow the jars through the kitchen, sweet and savoury side by side: pâtés, rillettes, jams and prepared meals. The posts on that line are learned by some thirty-five people a year, on the way to a lasting job. A tasting of the jars closes the round, with tea, coffee or apple juice.
Behind the counter at the crêperie Saint Thomas
The crêperie Saint Thomas lets a small group through to the working side of its kitchen in Landerneau. The batter is mixed in front of them, the crêpes are turned, and the fillings are built from produce sourced nearby. A tasting closes the round. The house is known in the Pays de Landerneau-Daoulas for its Breton specialities, and it opens its doors here for the Semaines du tourisme économique et des Savoir-Faire.
Kig ha farz cooked by the FCLP in Lanhouarneau
Kig ha farz is the dish and the whole of this gathering at the Complexe sportif in Lanhouarneau. The village football club, the FCLP, cooks the meal with local ingredients and serves it in the hall. Those who would rather eat at home bring their own containers and carry a portion away. The commune keeps the meal in its own annual programme, alongside the Foire à l’artisanat and the Trail de la vallée des moulins.
Les secrets de la coquille Saint-Jacques, marinée et snackée
Chez Kabañ, a cooking studio in the village of Saint-Suliac on the Bords de Rance, hands its kitchen to seven cooks at a time. The scallop is the subject: a tartare de Saint-Jacques aux clémentines et kasha, then the shellfish seared in citrus butter beside farz noir. That buckwheat farz belongs to the Breton table, and the menu ends on le traditionnel gâteau breton. The studio cooks Kig Ha Farz and la cotriade bretonne on its other dates.
L’apéro breton revisité pour les fêtes à Kabañ
Kabañ, an old fishermen’s house in Saint-Suliac, is where Atelier Retour de Pêche sets its collective cooking table. Three festive plates get built by hand: crème de carotte with chantilly au chèvre and roasted hazelnuts, Saint-Jacques à la bretonne, and praires stuffed with parsley butter and beurre aux algues. The seaweed butter is the local signature, cut from the same shore as the shellfish. The produce is seasonal and local.
Pêr-Vari Kervarec & Caroline Faget: bombarde et piano
Minutes Papillons in Baud hands an evening over to a duo and a Morbihan table. Pêr-Vari Kervarec plays the bombarde and sings; Caroline Faget answers on piano, the reed’s carrying power against the keyboard’s delicacy. Two live sets fall between the courses, at shared tables. The kitchen works from the produce of its own territory and the know-how of local producers, so the gastronomy and the Breton culture arrive on the same plate.
Concours national du gratin dauphinois
Gratin dauphinois takes centre stage at the second edition of the contest organised by Le Patrimoine de Saint-Savin. One competition welcomes amateur cooks, while another is reserved for food professionals. Activities for children and adults accompany the competition. A cabaret meal is also available by reservation.
Repas Beaujolais des Sarmentelles
The Repas Beaujolais reunites diners and dancers during the Sarmentelles. Beaujeu caterer Maison Guillemot serves a menu in the tradition of Lyonnais bouchons, including andouillette parmentier and beef cooked in Beaujolais-Villages. Sylvie supplies French and international popular songs. A Sarmentelles wine bar also offers a chance to discover wines from the Beaujolais.
Foire aux Rillons au Liège, escale irlandaise
The O’Liège association has dressed its traditional Foire aux Rillons in green and orange for this edition. The champ de foire fills with a brocante and a market of craftspeople and producers. The Irish band The Ghilie’s plays, and the ChoréOceltic dance group performs before opening a session to anyone willing to try. The sit-down meal keeps the fair’s own menu of charcuterie, rillons-frites, cheese and dessert, with a tombola running all day.