Eat like a local in Brittany
When travelling to France, the best thing is to enjoy the food, just like the locals do. Lt’s take Brittany for instance. What do the locals truly eat ? Meals often start with fish or shellfish, such as oysters, moules inarinières or crab or lobster bisque or fish soup, served with croûtons, rouille and grated cheese. Clams and scallops come stuffed, gratinéed or prepared as fricassée with leeks in a creamy sauce. Cockles and other tiny shellfish are served in a puff-pastry case. Dressed crab with mayonnaise or splendid shellfish platters – a bed of crushed ice and seaweed topped with crabs, oysters, clams, periwinkles, langoustines and prawns – make a meal in themselves. Fresh fish may’ be grilled, baked in sea salt or braised in cider, Lobster, squid, monkfish and all manner of other things can be prepared in a herby tomato sauce à l’armoricaine. The best known fish stew is cotriade. Meat dishes include local roast pork and the hearty leig ba farz stew. Lamb is served a la bretonne, with haricot beans, or the larger White cocos de Paimpol beans, prepared With onions, shallots and tomatoes. Breton-style beans also accompany other meats or fish, as may a garnish of artichoke hearts. Apples, puréed or sliced and sautéed in butter accompany boudin noir or roulade Sévigné. Cauliflowers are cooked in gratins or with prawns and little buckwheat galettes often replace potatoes. Desserts might include crêpes, far aux pruneaux, strawberries from Plougastel – perhaps served on a butter shortcake biscuit or macerated in Wine – and delicious salted butter ice cream. Sounds tasty.