Saturday, 28 March 2015
We decided to go to a small creperie just off the sea front. It was called Creperie La Chandeleur. E24.50
The meal was definitely value for money – for 24.5 Euros we had a galette each (savoury pancake) and a pichet (like a quarter of a bottle) of house white wine – which wasn't up to much. I also sampled some Breton Pommeau – which the Bretons claim as a regional specialty. To me it tasted exactly the same as the ones I've had in Normandy – they also claim it as a specialty. Pommeau is a blend of apple juice and apple brandy (calvados). I've never seen it on sale anywhere else other than Normandy and Brittany.
The galettes were good quality – I had La Raclette - with lots of raclette cheese and ham, smoked ham, potatoes, bacon and cream - the galette was thin and crispy on the edges and the filling was perfectly cooked. My better half had La Fleur de La Bretagne - which I think refers to artichokes (which I saw growing in fields in the area) - it had ham, cheese and artichoke - and of course cream.
Roscoff is a pretty little town. This odd little car? caught my eye. Roscoff has been a trading port for centuries.
As you can see the spire of the parish church is very distinctive – we saw spires like this in most Breton towns but have never seen that style elsewhere. I think it is called open work – it looks almost lacy. (Sorry about the tilt on the photo!)
The next stop was Carantec. We went looking for the causeway but didn't find it. We did find this expressive dead end sign.
I had expected to see jaunty little beach huts on the Breton beaches but we can't have been going to the right places. The only ones I saw was in the middle of a roundabout and this one standing somewhat forlornly in a car park!
Friday, 27 March 2015
I hope you like a good sausage just as much as I do. Please add to the collection any dishes involving sausages or sausage meat. Any type of sausage – veggie options most welcome!
To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below. Then paste the url for your post about it into the second box.
I'll be pinning the dishes to this Pinboard which will make it easy for you to check them out at a glance. The Pinboard also has on it the recipes from the first time we did sausages as a theme.
Here's to the humble banger!