Date of publication: 07/18/2025
Paimpol: marina in the heart of the Côtes d’Armor
A rich maritime heritage
Paimpol, located on the north coast of Brittany in the Côtes-d’Armor department, boasts a proud seafaring past. Once a major deep-sea fishing port, Paimpol saw up to 2,500 ships and 65,000 sailors depart for Iceland and Newfoundland in search of cod from the late 19th to early 20th century. This era is immortalised in Pierre Loti’s novel „Pêcheur d’Islande“ (1886), inspired by the town’s iconic two-masted schooners.
A strategic sailing base
Today, Paimpol has become a peaceful marina, sheltered in a cove near the Trieux estuary. This small coastal river, considered a branch of the English Channel, offers a superb sailing area between the Sillon de Talbert, Pointe de Bifot, Bréhat Island, and the coves of Yffiniac and Morieux.
Paimpol gives access to some of the region’s finest sailing destinations:
- To the East: The cliffs of Plouha, Saint-Brieuc Nature Reserve, the seaside resorts of Erquy, Saint-Malo and Cancale, leading towards Mont-Saint-Michel Bay.
- To the West: The popular resorts of Perros-Guirec, Trébeurden, and Saint-Pol-de-Léon.
- In the Iroise Sea: Head for the Ponant Islands (Ushant, Molène, Sein), then Douarnenez Bay and Brest harbour.
In Southern Brittany: Famed destinations such as the Glénan Archipelago, the islands of Groix, Belle-Île, Houat and Hoëdic, plus the ports of Concarneau, Lorient and Quiberon.
Port Adhoc Paimpol, dry stack marina in the heart of the Côtes d’Armor
Just minutes from the Trieux estuary and some of the best sailing areas on Brittany’s north coast, Port Adhoc Paimpol is the ideal solution for boaters seeking practicality and flexibility.
With 280 storage spaces on racks, handling on demand, and 7-day access, the marina provides a versatile service perfectly suited for leisure sailing or regular outings.
For a turnkey experience, Port Adhoc Paimpol partners with Breiz Marine, the onsite boatyard. The workshop handles maintenance, repairs, Mercury engine sales, and offers winterising and boat purchase support.
Brittany on a plate
Brittany is a land shaped by the ocean, moorlands, and a salty breeze. Its cuisine features simple yet richly flavoured products: buckwheat flour, salted butter, freshly landed fish and shellfish — not to mention ciders and the famous chouchen. At every port, Breton cooking tells the story of a people rooted in the sea and soil.
Buckwheat galettes and wheat crêpes
A true icon of Breton cuisine, the buckwheat galette is a culinary institution. Made with buckwheat flour, water and salt (sometimes with an egg), it’s typically enjoyed with savoury fillings. Thin, flexible, sometimes crisp at the edges, it’s cooked on a billig – the traditional round cast-iron griddle.
In sweet versions, wheat crêpes are equally beloved, with favourite toppings including:
- Classic butter and sugar
Homemade salted butter caramel
Grated apple and honey
- Melted chocolate with crushed Gavottes for crunch
➡️ Where to enjoy a crêpe in Paimpol?
Cider and Chouchen, Breton drinks
What better to accompany a galette or dessert than a glass of chilled cider or chouchen? These two traditional drinks are cornerstones of Breton cuisine and culture.
- Breton cider: Made from local apple varieties, available in brut, semi-dry or sweet versions. Traditionally served in stoneware bowls, it pairs beautifully with galettes, grilled fish… and fish stew!
- Chouchen: A Breton mead made from honey and apple juice. Smooth and lightly sweet, it’s best served chilled as an aperitif or with a fruit-based dessert.
The best of Breton desserts
Beyond galettes and crêpes, Brittany offers an abundance of traditional desserts.
Far Breton is among the most iconic. This thick custard tart made with flour, eggs, milk and prunes (sometimes with added raisins) is known for its melt-in-the-mouth texture and subtle vanilla taste. Somewhere between a clafoutis and a flan, it’s served warm or cold – often as a snack or dessert – with cider or a touch of cream.
Other classics include:
- Kouign-amann: A laminated pastry with salted butter and sugar, perfectly caramelised, crispy on the outside, melt-in-the-mouth inside.
- Gâteau breton: A rich, dense shortbread-style cake, sometimes flavoured with rum or filled with jam.
- Palet breton: A thick, crunchy biscuit, ideal for an onboard sweet break.
All are shining examples of Brittany’s deep affection for salted butter… even in its desserts!
100% Côtes d’Armor specialities
The Côtes-d’Armor are home to several regional delicacies:
- Gavottes: A lacy, crisp rolled crêpe biscuit made in Dinan.
- Coco de Paimpol: A fresh shelled white bean with PDO status, often enjoyed in salads or stews.
- Val André lollies: With over 60 flavours, these colourful treats delight kids and adults alike.
- Armorik Whisky: A regional gem distilled in Lannion, Côtes d’Armor.
Recipe: Bréhat fish stew
In Paimpol, seafood is king! Among the local specialities, Bréhat Cotriade (fish stew) is a must-try.
Ingredients (serves 4)
- 1.5 kg mixed fish (cod, hake, scorpionfish, or any you prefer)
- 1L fresh mussels
- 4 medium potatoes
- 2 onions
- 2 leeks
- 1 celery stalk
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1 bunch of fresh parsley
- 1 handful of fresh herbs (chervil, tarragon)
- 50g salted butter
- 250 ml Breton cider
Equipment
- 6L stockpot
- Slotted spoon
- Ladle
- Fine sieve
- Chopping board
- Knife
- Bowl
Preparation
- Prepare the fish stock:
- Start by making a stock using fish heads and the bouquet garni. Simmer gently in water for 20 minutes.
- Strain to obtain a clear, aromatic broth. Set aside.
- Cook the vegetables in cider:
- Peel and dice the potatoes. Slice the onions and leeks. Chop the celery.
- In a large pot, melt the salted butter, then add the vegetables. Sauté briefly before adding the cider.
- Cover and cook over medium heat for 15 minutes, until vegetables are tender.
- Add the fish:
- Cut the fish into pieces if needed, and add to the pot. Simmer for 10–15 minutes, depending on thickness.
- Add the mussels:
- Rinse the mussels well in cold water. Add to the pot and cook for 5–7 minutes until fully opened.
- Finish with plenty of fresh parsley and herbs for a bright, fresh touch.
- To serve:
- Serve the Bréhat cotriade piping hot, with mustard vinaigrette, crème fraîche and grilled bread to round off this classic Breton dish.
Recipe: Far Breton with prunes & spices
Ingredients (serves 4)
- 125g flour
- 100 g sugar
- 2 eggs
- 500 ml whole milk
- 100g pitted prunes
- 1 tbsp dark rum (optional)
- 1 sachet vanilla sugar
- ½ tsp cinnamon
- A pinch of ground cardamom
- A pinch of ground ginger
- 20g salted butter
Equipment
- Mixing bowl
- Bowl
- Whisk
- 24cm cake tin
- Oven
Preparation
- Preheat the oven to 180°C (Gas Mark 4).
- Soak the prunes in warm water (or rum) for 15 minutes.
- In a mixing bowl, combine flour, sugar, vanilla sugar and spices. Add the eggs one at a time, then slowly whisk in the milk to make a smooth batter.
- Grease the cake tin and arrange the drained prunes at the bottom.
- Pour the batter over the top and bake for 40–45 minutes, until golden and puffed.
- Allow to cool slightly before serving, ideally with a spoonful of crème fraîche or a scoop of vanilla ice cream.
If you recreate these recipes ashore or at sea, don’t forget to share your photos with the hashtag #GalleyRecipes!
