Archive for the ‘Food and Drink’ Category

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May04

Go wild in the kitchen

Wild herb cookery workshop

Mother Nature is very generous and provides great opportunities to vary our menus, introduce new flavours and be more aware of what is around us.

Atelier de Cuisine sauvage

Atelier de Cuisine sauvage

Marie-Renée runs workshops called « Cueillette et cuisine » (literally, gather and cook) and discovery walks to make the most of the wild plants and flowers around us during the ‘merry month of May’.

Gather and cook wild herbs and flowers

Workshop…

9.30am – 3pm.
A country walk to identify and gather wild herbs and flowers, followed by a friendly, no-frills meal.
Next sessions : Monday 16th , Saturday 21st  May.
Price: 40 € per person – including meal. Location: Bais

Discovering Wild Plants

One Sunday per month, we organise wild plant discovery walks, either in the morning (10am-midday) or  the afternoon (3pm-5pm). After each walk, participants can taste different dishes made from wild plants.
Sunday 22nd May, 3pm-5pm
Price : 16 € per person – Location :  Bais
More information is available at http://cuisinesauvage.wordpress.com
or on facebook

‘Going wild in Fairyland’ !

If the idea of cooking ‘real’ vegetables appeals to you, why not spend an enchanting weekend discovering this unique cookery in delightful surroundings. Stay in a gite at the heart of the Brittany countryside near Fougères, where you can also enjoy a ‘table d’hôte’ evening meal prepared by the owners. Your weekend break is rounded off nicely by a guided tour of the famous  Roche aux Fées (fairies’ rock) megalithic site, which is often mentioned in our blog.

0 by Caroline in Food and Drink Tags: , ,

March30

Les Epices Roellinger at Saint-Malo

The history of Saint-Malo, departure point for the Route du Rhum Yacht Race, is strongly linked to the spice trade. Daniel, from « Epices Roellinger » at Saint-Malo, describes the chef, Olivier Roellinger’s passion for spices along with several historical anecdotes.

Les « Epices Roellinger »

Today I’m in Saint-Malo awhere I’m meeting Daniel at the spice warehouse belonging to Olivier Roellinger, the well-known chef from Cancale who was awarded 3 Michelin stars in 2006. On its entrance sign « Epices Roellinger » is described as « a research and creative centre for herbs and spices ». Daniel says that his role is above all to : « have the pleasure of taking people on a journey by means of food rich in spices and flavours ». Monsieur Roellinger is well-known for his passion for spices, but « spicy » food does not necessarily have to be hot (in the peppery sense), something the chef continues to emphasise so that the word should be associated with flavour, taste, pleasure and fine food and not just pepper. My video on « Epices Roellinger » at Saint-Malo :

Les Epices Roellinger a Cancale et Saint-Malo en Ille-et-Vilaine (Bretagne) from Hautebretagne on Vimeo.

The Rum and Spice Route

Saint-Malo has strong links with the history of spices, rum and sailors : in days gone by, ship-owners needed large crews to man the huge vessels they sent to India, so they used to go to the Rue de la Soif (literally ‘Thirsty Street !), which is today called Rue Jacques Cartier, to recruit sailors. Casks of rum were stowed on board the vessels and served a double purpose: firstly, the ship-owners promised their crews they could drink the rum when they reached India and secondly, the barrels acted as ballast and stopped the ship from rolling too much. When the cry « Land Ahoy » rang out, the men were allowed to go down into the hold of the ship and empty the casks, ready for them to be filled with spices for the return journey.

The story continues…

Since he stopped cooking, Olivier Roellinger has travelled the world in search of spices to add to his collection, enabling him to create new blends for his customers to enjoy and, of course, to dream up new recipes. The link between spices and Saint-Malo is far from over. In my next posting, I’ll tell you all about the Fountain of Youth (La Fontaine de Jouvence) in the Brocéliande Forest, whose waters, according to legend, hold the secret of eternal youth. See you ! Philippe

0 by Philippe in Food and Drink Tags: ,

March07

At a Crêperie in Saint-Malo

A stay in Brittany isn’t complete without tasting galettes and crêpes, so today I decided to have lunch in a crêperie in Saint-Malo.

Buckwheat galettes

The menu in the Saint-Malo crêperie I chose to visit, was deliciously inviting. I wanted to try one of the speciality crêpes, so I asked the ‘crêpière’ for advice. She recommended a savoury buckwheat crêpe with scallops in a cream and chive sauce. I then asked her if I could watch my crêpe being made.

With her agreement, I followed the crêpière into the kitchen and watched her spread the galette batter (egg, flour, salt and water) evenly on the round griddles known as ‘billigs’ with a wooden spatula called a ‘rozell’. At the same time she cooked some scallops on a hotplate, then placed them on the galette and poured a cream sauce over them. Finally she garnished the dish with a few mussels and a slice of lemon.

My video behind the scenes in the crêperie :

Creperie bretonne a Saint-Malo en Ille-et-Vilaine (Bretagne) from Hautebretagne on Vimeo.

So just why are crêpes round…?

A question was niggling me, so I asked the crêpière if she could tell me why crêpes were round and could it be anything to do with the traditional round Breton hats? She laughed and replied that although they are a similar shape, it’s much easier to make a round galette than a square one !

It goes without saying that I just had to drink a cup of Breton cider with my galette…..Hmm, delicious!

In my next blog posting, I’ll introduce you to the « Eclat de Bretagne » rose which you can admire in the Parc du Thabor in Rennes.

See you !
Philippe

0 by Philippe in Food and Drink Tags: ,

January24

The Marché des Lices (Market) in Rennes

The Marché des Lices is held every Saturday morning in Rennes. I’m off to meet up with a local chef there.

Hundreds of local producers

Jacques Fabry’s restaurant « Le Cours des Lices » is in a perfect location, right next to the market, so the chef can choose from hundreds of individual, dedicated local producers of fruit, vegetables, fish, meat, charcuterie and cheese who sell their fresh and organic produce every Saturday morning, changing with the seasons. Jacques varies his menu according to his purchases, much to the delight of his customers

I was pleasantly surprised to discover a vegetable that I didn’t know: tetragon, also known as New Zealand spinach. Definitely worth a try !

The video made during our visit to the Marché des Lices :

Marche des Lices a Rennes en Ille-et-Vilaine (Bretagne) from Hautebretagne on Vimeo.

Delicious black pudding !

Next Jacques Fabry takes me inside the market hall to the stall of La Ferme de La Cordière, famous for its excellent charcuterie. On his recommendation I ask for black pudding (blood sausage), one of the best available at the market.

Once back at the restaurant, Jacques makes a ‘croustillant de boudin aux pommes’ : black pudding, apple, filo pastry and mustard sauce, served with a glass of white wine … Deliciously tasty! The whole production team enjoyed every mouthful !

My next blog posting is about a rather windy adventure on a beach on the Bay of Cancale during spring tides, where I meet a delightful retired couple !

See you !

Philippe

0 by Philippe in Food and Drink Tags: , ,

January14

The famous ‘galette saucisse’ from Rennes, Upper Brittany

The galette-saucisse is Upper Brittany’s answer to a ‘hot dog’ and is very much in evidence every Saturday morning at the Marché des Lices (Market) in Rennes ! I was lucky enough to go there recently to taste the legendary ‘galette saucisse’ !

A buckwheat ‘galette’ and a country sausage

This morning, I’m at the Marché des Lices in Rennes, on a delicious mission to find out more about the famous Rennes galette-saucisse, including an essential tasting session ! The ‘crêpier’ spreads the batter for the buckwheat galette on a round hotplate (un billig) with a wooden spatula (un rozell). The sausage is a country sausage, made from pork from barley-fed pigs and Guérande salt, sprinkled with juice from the meat. Originally, the sausage was served hot in a cold galette, but nowadays, people prefer both to be hot.

My video about the Rennes galette-saucisse :

La galette saucisse de Rennes en Ille-et-Vilaine (Bretagne) from Hautebretagne on Vimeo.

A tradition at the Marché des Lices

The crêpier told me that about fifty years ago, the galette-saucisse was part of everyday life in the Rennes area, where local farmers grew the buckwheat and made their own galettes. Then about 40 years ago, an enterprising ‘crêpier’ opened a little stall at the bottom of the Place des Lices where he made and sold galettes-saucisses. So the tradition of the galette-saucisse at the Marché des Lices in Rennes was born !

In my next blog posting I’ll tell you all about Breton hospitality and my visit to a chambres d’hôtes (B&B) in Cancale, on the Bay of Mont-Saint-Michel.

See you !

Philippe

0 by Philippe in Food and Drink Tags: , ,

November24

Farz Buan, an absolute must !

Une assiette de farz buan à la confiture de fraises pour le goûter des gourmands

A plate of farz buan with strawberry jam – delicious at tea time

I’m sure you know sweet and savoury crêpes, far and kouign-amann… but have you heard of farz buan ?

It’s not as strange as it sounds ! In fact it is ‘far’ cooked in a pan instead of the oven, so it’s very quick and easy to make. It is great at tea time and children love it.

Recipe (makes 5 good helpings)

• 3 eggs
• 7 tbs flour (type 55)
• 3 tbs sugar
• milk (full cream milk if possible)

Start by beating the eggs, then add the flour and mix well to make a smooth paste. Add the sugar and mix well.

Next, add the milk until you obtain a batter which is thicker than crêpe or pancake batter. Don’t worry about getting it just right, there’s a large margin for error and the random element adds to the charm of this recipe…

Melt a knob of salted butter in a pan and pour in the batter. Leave to cook gently until the underside is done.

Then take a spatula and either turn the farz over to cook the other side, or ‘scramble’ the mixture to give different sized pieces.

Serve and spread with chocolate spread, jam, honey, caster sugar or caramel spread. If you’d like to discover and taste some other delicious specialities, why not go on a gourmet walk in Saint-Malo.

I’m told that farz buan used to be called « omelette sucrée » (sweet omelette) by some Breton grandmothers. Perhaps you used to call it this and your Granny used to make it for you ! Definitely a must to share with friends and family !

You can find lots of other recipes on my blog : http://www.dansmacuizine.com/

0 by Stephanie in Food and Drink Tags: , ,

October27

Breizh Café in Cancale

The Breizh Café concept

There are Breizh Cafés offering an innovative, alternative way with crêpes in Tokyo, Paris and Cancale,! You may be lucky enough to meet Bertrand Larcher, who created the concept, who will be delighted to tell you all about Breizh Café. An unforgettable taste experience in convivial surroundings by the sea!

Fresh organic products

Breizh Cafe à Cancale

Breizh Cafe in Cancale

Sheer delight ! Delicious, crisp, golden galettes generously filled with fresh and sometimes organic ingredients. As an appetiser, I recommend crisp mini crêpes with seaweed butter by Jean-Yves Bordier. Amazing! And for the main course, try one of the ‘galettes du jour’ (specials) – the originality and sophistication of the products will astound you.

Why not stay the night…

The Breizh Café in Cancale has superb ‘chambres d’hôtes’ (B&B), overlooking the sea! The lovely, spacious rooms are decorated in minimalist chic, perfect for a relaxing stay.

Your hosts will no doubt offer you one last tasting opportunity – mini crêpes filled with chocolate orange mousse. Absolutely knock-out !

>> Latitude Breizh Café

0 by Caroline in Food and Drink, Unusual Tags: , ,

October26

Butter by Jean-Yves BORDIER

The food lover’s best friend

Jean-Yves Bordier’s butter is a veritable institution in Upper Brittany Ille-et-Vilaine, the number 1 département for dairy products in France, and has delighted whole generations of lovers of fine food.

Le fameux beurre Bordier

Famous Bordier butter

Bordier butter has a matchless flavour and is now available in various different types: unsalted, semi-salted or salted for purists, with smoked salt or seaweed for specialists and with Yuzu (a citrus fruit of Chinese origin) or Basque chilli pepper for those with a sense of adventure. Just what is needed to liven up pieces of bread or recipes.

Imagine for a moment a dozen Cancale oysters served with a couple of slices of bread and semi-salted or seaweed butter… or your breakfast toast dripping with salted butter …life-changing moments !

A talented cheese-merchant

Making butter is not Jean-Yves Bordier’s only talent; his shops in Saint-Malo and Rennes stock outstanding cheeses from all over France as well as top-quality dairy products. Don’t hesitate to ask for advice, you will be enchanted by the kindness, jollity and sense of fun which characterise Jean-Yves Bordier.

>> A unique type of butter ! Discover the lipdub of Jean-Yves Bordier

>> More information about Bordier butter

0 by Elisabeth in Food and Drink Tags: , ,

July07

Speciality foods from the Bay of Mont-Saint-Michel

The Bay of Mont-Saint-Michel is renowned for producing food of an exceptionally high standard. The TV Channel TF1 – and Jean-Pierre Pernaut, its lunchtime news presenter  – have devoted no less than five superb reports from the area. See for yourself !

From the sea

Cancale oysters have a unique taste developed by spending three years on the sea bed, beneath the strongest tides in Europe! A Cancale gourmet sailing trip is the opportunity to eat oysters on board a traditional sailing boat… a delightful all-round experience!

Baie du Mont-Saint-Michel © Y. Gautier

Baie du Mont-Saint-Michel © Y. Gautier

There are about forty traditional fisheries in the Bay of Mont-Saint-Michel : these wooden funnel-shaped constructions  draw the fish towards a net where they remain prisoner until the tide goes out and the net is emptied. The news report also features a delicious recipe for fresh mackerel marinated with orange!

The famous mussel beds of the Bay of Mont-Saint-Michel are internationally renowned, so much so that they have been awarded P.D.O. (Protected Designation of Origin) status, the only one awarded in France to a product from the sea ! The best way to enjoy them is with a slice of bread thickly spread with salted butter!

From the land

Salt marsh lamb from the Bay has also recently been awarded P.D.O. status, a just reward for its high quality. At low tide the sheep graze on grass that is regularly covered by sea water, which produces tasty meat much appreciated by gourmets.

The final report is about the caramels made with salted butter and spices by the Michelin-starred chef Olivier Roellinger. During the summer, the Office de Tourisme in Cancale runs panoramic breakfasts: an opportunity to discover beautiful scenery and taste the bread, jam and caramels made with salted butter and spices. In his “Comptoir des Epices” Spice Store, Olivier Roellinger, a great traveller with a passion for spices, uses his matchless skill and knowledge to create variations on the traditional caramel by adding different spices brought back from his voyages: vanilla, ginger, pepper, cardamom, cinnamon, cloves, etc.

0 by Elisabeth in Food and Drink Tags: , ,

June24

Petite Bretonne in the kitchen (3/3)

Finally, here is a starter to finish this tasty foodie blog (yes, back-to-front meals are all the rage – haha!) – Caramelized “tatin-style” onion tarts made with Brittany honey.

Tatin d'oignon au miel de Bretagne

Tatin d'oignon au miel de Bretagne

Simple and scrumptious.

For 2 people:

  • 1 ready-to-use pack puff pastry
  • 1 red onion or 1 Roscoff pink onion
  • 2 tsp honey
  • Salt.

Make the tarts an hour before serving.

Cut out 2 rounds in the pastry. Peel and finely slice the onion in rings.

Place 1 teaspoonful of honey in the bottom of each tart case and place half of the onion on top. Finally, place the pastry round on the top.

Chill in the fridge for an hour (in fact, it’s the thermic shock which makes the pastry nice and crispy).

Pre-heat the oven to 200°. Bake the tarts for 20 minutes.

Turn out, sprinkle with salt and serve immediately.

Tatin d'oignon au miel de Bretagne

Tatin d'oignon au miel de Bretagne

Simply delicious !

So now you have a complete meal which reflects the essence of our region – simplicity, quality and a harmonious blend of sea and land !

Watch this space for new ideas !

http://petitebretonne.canalblog.com/

0 by Delphine in Food and Drink Tags: ,

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