Not to be missed
Guided visits of the old Vannes and its museums.
Sene’s natural birds reserve.
The festnoz and fest-deiz, its pardons” Breton form of pilgrimage “, folk festivals in Lorient or the historical and Arvor fetes in Vannes.
Breton gastronomy : Breton cuisine is characterised by its simplicity and the quality of products used.
Seafood and fish: razor shells, “palourdes” and “praires” (types of clam), cockles, whelks, ormers, prawns and shrimps. Mussels are cultivated on special hurdles, known as “bouchots”, together with varieties of oyster, depending on the region.
Crepes and “galettes”[buckwheat pancakes] The galette is prepared using buckwheat. These are savoury pancakes garnished with ham, cheese and mushrooms. Crepes are prepared using wheat flour and are sweet. They are usually washed down with cider (“ bolee”) or a special type of milk (“lait Ribot”).
The Breton Far and Kouign-amann: The Breton Far is a flan based on eggs and milk. Available in many versions, the Farz Forn remains the most well known.
For example, rum or plum liqueur can be added to the batter. Cinnamon and vanilla may be used to lend a hint of exoticism to this homely pudding.
Kouign-amann means “Butter Cake”. It is made from risen dough, with the incorporation of salted butter, using the same method as for flaky pastry.
