Patat’As is the potato house of Plœuc-L’Hermitage, and the association La Belle du Lié guides visitors through it. Its collection runs to more than 220 heirloom varieties, held as a living conservatory of the crop the commune is known for. The visit then moves to a traditional Plœuc farm that has grown potatoes for several generations, following the tuber from field to plate. It closes back at Patat’As with a tasting of Bret’s.
Topic: events
Les Croc’Archi: the Carnac yacht-club base
Les Croc’Archi is the short-visit format of the Pays d’art et d’histoire Auray Quiberon Terre Atlantique, and it stops here at the Carnac yacht-club’s nautical base. A guide-conferencier of its Culture and Heritage service sets out why it counts: it came with the sports architecture that followed the spread of leisure. The agence Yves Guillou built it, and its sixtieth year is the occasion. The group forms at the little train’s departure point.
Fest Noz with Carré Manchot and Sterne, Plédran
Carré Manchot has been playing Festoû-Noz for forty years and brings a wooden transverse flute, accordion, guitar and Armel An Hejer’s voice to Plédran. Sterne arrives from Saint-Cast with bombarde, biniou and bourdon behind violin, folk guitar and its own singing. The duo Le Bour Bodros answers with Timothée Le Bour’s saxophones against Youen Bodros’s accordion. Three sets, one dance floor, in the hall’s own season.
Les Bergers du Cap : brebis laitières à Beuzec
Les Bergers du Cap opens its dairy at Beuzec-Cap-Sizun for a round through its sheep’s cheese. Nicolas and Léo milk seventy Lacaune ewes that graze some twenty hectares of grassland certified Hautes Valeurs Environnementales. In the cheese room the raw whole milk becomes fresh cheeses, yoghurts and tommes, hand-moulded and ripened on spruce boards from the Finistère. Part of what the visits take goes to the Fondation du Patrimoine de Bretagne.
L’enceinte carolingienne de Paner, Saint-Tugdual
Guides walk visitors over the Paner enclosure at Saint-Tugdual, where the archaeology service has just closed a second consecutive summer of excavation. What they set out has not been published anywhere: the findings of that season, taken trench by trench. N. Coustet-Larroque and J-P Eludut lead the visit, which leaves from the Place de la mairie. The Carolingian enclosure itself is the subject, and the reading of it is the part that has changed.
Cendrea Nature: wood-ash laundry soap, Saint-Pabu
Cendrea Nature needs only two things to make its cleaning products: wood ash and rainwater. Bruno Lecoeur brought back the ecological, Finistère-made laundry soap his forebears washed with, and sells it under that name. The visit explains the method and then hands it over, with an initiation to making laundry soap from wood ash. The session is open from fourteen years up, and the takings go to the Fondation du Patrimoine de Bretagne.
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.
La musique dans l’Antiquité celtique
Julian Cuvilliez consacre cette conférence à ce que l’on sait de la musique des Celtes et aux instruments dont jouaient les Gaulois. Il projette en 3D des artefacts rarement montrés et fait sonner des instruments reconstitués par l’archéologie expérimentale. Parmi les pièces commentées, le buste du Barde à la lyre et les monnaies du trésor des Baïocasses. Un temps de rencontre et d’échanges prolonge la séance.
Fest noz with Kelt Ha Breizh at l’île aux oiseaux
A fest noz comes to l’île aux oiseaux at Corn Er Pont, in Guern, with Kelt Ha Breizh playing for the dancers. The evening marks the fourth anniversary of L’École aux Oiseaux, and it departs from the venue’s usual concert format: the floor goes to dancers, not to an audience in seats. Kelt Ha Breizh carry the dance music in two sets. A shared meal of chicken supreme, fries and salad opens it, and places are taken by reservation.
La Miellerie d’Alré, l’abeille noire à Auray
Pierre Bourlès keeps his hives across the Pays d’Auray, from the Golfe du Morbihan and the Ria d’Etel to the Baie de Quiberon, and the bee is the abeille noire de Bretagne. Visitors follow the honey trail through the workshops, from harvest to bottling, and taste what comes out. The race is conserved, not farmed for yield, with the association Abeille Noire Atlantique credited for the breeding. The honey is extracted and jarred in Auray.