Le Grain de Sel à Malestroit
It would be difficult to imagine a more plentiful land than Brittany. Where the coastal Armor meets the inland Argoat woody area, its fishing tradition, agriculture and livestock currently make it one of the great providers of French gastronomy. In Paris, and that goes for the rest of France too, oysters are delivered from Cancale, Scallops from Erquy, fish from the Bay of Audierne, and langoustines from Loctudy or Guilvinec, where the standard of fishing is greatly revered. The poultry near Rennes is highly acclaimed, salted butter universally across the whole region, not forgetting the charcuterie, with Breton pork, which we have to thank for giving us Paté de Campagne, saucisses and many other recipes. Cauliflowers and artichokes, Roscoff onions, also know as “johnnies” and cocos de Pampol, a kind of white bean, make delicious accompaniments. And when it comes to fruit, apples provide the famous
Breton cider, and also strawberries from Plougastel.
And if the checklist of purely Breton recipes may seem quite thin on the ground, with its galettes, kig ha farz (a kind of casserole cooked in a muslin cloth with a buckwheat pastry) and its famous biscuits, these products provide a blank canvas for the imagination, and an inexhaustible source of recipes. The famous andouille de Gueméné, for example, a kind of smoked stuffed sausage with its many concentric circles, (as opposed to the andouille de Vire), is delicious with buckwheat galettes, and also forms an excellent surfturf counterpoint to scallops or turbot.
Le Grain de Sel
1 Rue Saulnerie
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