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A gourmet Brittany

Brittany, washed by the ocean and bathed by legends, is Armor’s country: of the sea; as such, it offers fishes, shells and crustaceans in abundance. But, it is also Argoat’s country: of the land. It knows how be an unforgettable place for the gourmet that we are, by offering, after a lemon-flavoured oyster dish, its small chitterlings sausages from Guéméné, lying in a buckwheat pancake that has turned golden from salted butter, and its still warm custard flan with prunes. And with pure relish, let us dip our spoon in a jar of Plougastel’s strawberry jam! Then, we’ll quench our thirst with some bowlful of good, dry cider.

To discover its traditions and its specialities, its Celtic past, let us visit its towns, villages, islands, its coastal regions and its forests, and as such, it’s the whole of Brittany that we’ll travel through. While waiting, concoct this small typical meal, easy to prepare. Shut your eyes and breathe in the aroma that has already started to tickle your nostrils, the cider chicken is ready!

Stuffed Camus artichokes (starter)

- 2 artichokes
- 100g diced bacon fat
- 1 slice boiled ham, chopped
- 1 tablespoon salted butter
- Some sunflower oil
- 2 small shallots
- Salt, pepper, parsley

Cut the artichokes' ends as well as the first hard leaves and cook them in a large saucepan in boiling water for about 20 minutes (depending on the size).
Hollow the artichokes by scooping out the choke and the middle, tender leaves that will be cut in small pieces.
In a pan, brown the minced shallots in some oil and butter, then add the diced bacon and ham, and at last the finely chopped artichokes' leaves. Season with salt and pepper and add the parsley, then, incorporate this stuffing in the artichokes.  Put in a hot oven for about 15 minutes.

Cider chicken (main dish)

- 1 free-range chicken
- 4 glasses dry cider
- 4 tablespoons thick crème fraîche
- 2 tablespoons salted butter
- 2 minced shallots
- Salt, pepper

Brown the chicken in a large stew pan together with the salted butter and the shallots, then baste with the cider, and season with salt and pepper.
Cover and cook on a low heat for about 1 hour.
When the chicken is cooked, add the crème fraîche and stir from time to time while allowing it to cook for 10 minutes more. This cider chicken can be served with cooked apples or creamed potatoes.

The "Pommé" (dessert)

- 5 pippin apples
- 3 glasses of warm whole milk
- 2 glasses of caster sugar
- 2 glasses of flour
- 2 big eggs
- 150g salted butter
- 1 sachet baking powder

Beat the eggs and the sugar in a salad bowl.
Incorporate the flour with the baking powder gently, then pour the warm milk and add the soft butter.
Peel and slice the apples and immerse them in the dough.
Pour the mixture in a cake tin.
Cook in a hot oven for about 30 minutes.