What if you took advantage of your stay at Domaine des Camélias to discover Breton gastronomy? Between sweet and salty recipes, Brittany offers you many possibilities, to discover new flavors. Start now, your culinary trip in Breton land.
Gastronomy is part of the Breton heritage
When you are on holiday in Brittany, you also make your palate travel through the Breton gastronomy of the cuisine recipes of our region. Each Breton department has its culinary specialties. But what unites above all the Bretons is the sharing of know-how and conviviality, between friends or family, around traditional dishes.
The Bretons are proud of their culinary heritage made up of family dishes. Whether you are in Bigouden Country, Cornwall Country or Rohan Country, each has its own particularity. You can discover different cultures through Breton cuisine. You can awaken all your taste buds to enjoy the gourmet cuisine of the Bretons.
The gastronomic triskel
First, in Brittany, you can stroll along the gastronomic triskel. The triskel is a Breton symbol and represents three elements: water, land and fire. We can find the water element through the Breton coasts that offer tasty seafood products. Enjoy the iodized taste of shellfish (oyster, mussel, bigorneau, ...), crustaceans (shrimp, lobster, crab ...), fish (sardine, mackerel, ...) and even algae! We must know that Brittany is the largest seaweed field in Europe. A growing sector. Indeed, more and more Breton products are composed of algae such as cheese, and even beer. If you are walking around the Gulf of Morbihan, take advantage of it to visit an oyster farm. And buy fresh oysters live from the producer.
Then, Brittany is an agricultural land that produces seasonal fruits (Plougastel straw, apples, ...), tasty vegetables (Coco de Paimpol, Roscoff onions, cauliflower...) but also cereals (sarrasin, rye, wheat...).
To prepare delicious family dishes based on Breton gastronomy. Moreover, the famous Breton cakes are produced with buckwheat flour. Enjoy our local markets to find all these products. Then prepare delicious dishes. An activity to do with friends or family and throughout the year!
Finally, Guémené's Antoyle finds its taste so special and its color black thanks to a technique of artisanal smoking proper to the House of Andouille in Guémené. To taste hot, on a mashed potatoes. Or cold, in thin slices for aperitif, it's a real treat! Fish smoking is also widespread in Morbihan, particularly in Arzon with the homemade smoking house Chauchard.
The essentials for your culinary trip
During your stay at Domaine des Camelias and if you are in the morning, do not hesitate to go to the auction to buy freshly sinned seafood by Breton fishermen. Then enjoy, for example, tasty Bouchot mussels with homemade fries. As for the preparation, it's up to you to choose: mussels, mussels with Roquefort, curry mussels, cream mussels... It's as you wish!
A fresh seafood tray is also very valuable. With flat or hollow oysters. To be enjoyed with a lemon fillet or a scallop sauce; lobsters, also named the Ladies of Loctudy ; shrimp, bigorneaux, bulots, crab, lobster and many others. To taste with buckwheat bread and a hint of salted butter, it's even better! A friendly meal to enjoy with friends or family at the waterfront or at home.
The Saint-Jacques shell is also a tasty mete emblematic of Brittany. Prepared with a bechamel sauce and small vegetables or raw carpaccio, the Queen of the Bay Keep all his promises in his mouth.
In the Breton lands...
Now, let us return to the Breton lands with the Kig Ha Farzwhich literally means meat and flour. Cis a typical Breton family dish from the Pays du Léon, which looks like a pot-au-feu. Composed of pork with a piece of bacon and shank as well as vegetables such as cabbage or turnip. This dish is cooked in a pot with a flour-based preparation which is then put in a bag. The stuffing cooked in the pot with meat and vegetables and supple all the flavors of the dish.
To add starch to your dishes, think of Paimpol coconuts! These semi-dry beans are cooked with tomato and respect the controlled label of origin.
It is impossible to walk around Brittany, without meeting the Breton gastronomy of crepery at every corner of the street. With the pleasant smell of pancakes that comes tickling your nostrils. It is a Breton know-how that requires a lot of mastery. Try to turn your pancake on the biligYou'll see it's not easy! Symbolic Breton, pancakes and cakes are enjoyed at any time of the day. They suit each one's tastes: ham, egg, emmental, etching, ... for cakes; and butter, sugar, jam or chocolate, ... for pancakes.
Enjoy a gourmet break with a mellow crêpe full of salted butter caramel! Since in Brittany, we do not know sweet butter.
From Breton cake to Kouign-AmannBreton desserts are mainly cooked with salted butter. You will also recognize a hint of Guérande salt in these desserts. But what does this strange word mean: Kouign-Amann ? This iconic cake of Brittany literally means buttercake, created in Douarnenez. This Breton cake is mainly composed of salted butter, sugar, flour. He asks for a turn to get a crispy sheeting. Sometimes apples come to decorate this crispy and caramelized cake. One bite is enough to delight your taste buds!
Gourmet, gourmet...
The far Breton is a flagship recipe (without bad words!) of Breton gastronomy heritage. Often present on the tables at the hour of the snack or dessert, this cake made from milk, flour, sugar and butter is baked in the oven. He can get closer to some kind of clafout. It can be turned natural, with prunes or grapes. Some put a few drops of rum in it. But be careful to consume in moderation!
The Breton quarter-quarter is also appreciated by the Bretons. Cooked with butter, sugar, flour and eggs. It is possible to decorate a tip of Salidou cream: gourmet guaranteed!
Want a coffee break? Accompanied by this one with the famous Breton pallets and Breton cakes of Pont-Aven. Both young and old will be conquered.
Enjoy the lace pancakes, also called Gavotte. Which is reminiscent of the Breton dance of Cornwall. Result of a pancake forgotten on the bilig.
If you have the opportunity to walk around Quiberon, don't forget to go to the House of Armorine. To taste a Quiberon Niniche. In the evening the artisanal house even offers hot Nineches. One lichouserie Don't miss!
To accompany these dishes, do not worry, a bowl of cider is never far away to accompany typical Breton dishes. A good fresh apple juice from a local producer is also very pleasant to sip in summer, near the indoor pool at Domaine des Camelias.
If you are a beer lover, there are many craft breweries that produce Breton beers. Blond beer, amber beer to buckwheat beer (Brasserie Lancelot) or seaweed (Brasserie des Abers). You will find your happiness for your festive aperitifs!
For the more reckless, you can taste the caulichen, also known as hydromel, or Breton whisky.
Kalon digor !
During your stay at Domaine des Camélias, you will have the opportunity to taste Breton gastronomy during the breakfast : pancakes, far Breton, Breton cakes... Completely made by the care of Beatrice, hostess of the place, the ingredients come from the garden or local producers. To offer you quality food products to start your day in good mood!
Do not hesitate to consult the page Facebook and Pinterest At Domaine des Camélias to learn more!