Paimpol: marina in the heart of the C\u00f4tes d\u2019Armor<\/strong><\/h2>\n\n<\/div>\n\nA rich maritime heritage<\/strong><\/h3>\n\n<\/div>\n\n<\/div>\n\nPaimpol, located on the north coast of Brittany in the C\u00f4tes-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\u2019s novel „P\u00eacheur d’Islande“ (1886), inspired by the town\u2019s iconic two-masted schooners.<\/p>\n\n
<\/div>\n\n![\"\"](\"https:\/\/b2765252.smushcdn.com\/2765252\/wp-content\/uploads\/2025\/07\/port-de-paimpol-1024x683.jpeg?lossy=1&strip=1&webp=1\")
Paimpol Marina<\/figcaption><\/figure>\n\n<\/div>\n\nA strategic sailing base<\/strong><\/h3>\n\n<\/div>\n\nToday, 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, Br\u00e9hat Island, and the coves of Yffiniac and Morieux.<\/p>\n\n
Paimpol gives access to some of the region\u2019s finest sailing destinations:<\/p>\n\n
\n- 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.<\/li>\n<\/ul>\n\n
\n- To the West: The popular resorts of Perros-Guirec, Tr\u00e9beurden, and Saint-Pol-de-L\u00e9on.<\/li>\n<\/ul>\n\n
\n- In the Iroise Sea: Head for the Ponant Islands (Ushant, Mol\u00e8ne, Sein), then Douarnenez Bay and Brest harbour.<\/li>\n<\/ul>\n\n
In Southern Brittany: Famed destinations such as the Gl\u00e9nan Archipelago, the islands of Groix, Belle-\u00cele, Houat and Ho\u00ebdic, plus the ports of Concarneau, Lorient and Quiberon.<\/p>\n\n
<\/div>\n\n![\"\"](\"https:\/\/b2765252.smushcdn.com\/2765252\/wp-content\/uploads\/2025\/07\/AdobeStock_554612409-1024x683.jpeg?lossy=1&strip=1&webp=1\")
Brehat Island<\/figcaption><\/figure>\n\n<\/div>\n\nPort Adhoc Paimpol, dry stack marina in the heart of the C\u00f4tes d\u2019Armor<\/strong><\/h3>\n\n<\/div>\n\nJust minutes from the Trieux estuary and some of the best sailing areas on Brittany\u2019s north coast, Port Adhoc Paimpol is the ideal solution for boaters seeking practicality and flexibility.<\/p>\n\n
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.<\/p>\n\n
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.<\/p>\n\n
<\/div>\n\n\nDiscover Port Adhoc Paimpol \ud83d\udc4b<\/a><\/div>\n<\/div>\n\n<\/div>\n\n![\"\"](\"https:\/\/b2765252.smushcdn.com\/2765252\/wp-content\/uploads\/2025\/07\/DJI_20250704114929_0234_D-1024x575.jpg?lossy=1&strip=1&webp=1\")
Port Adhoc Paimpol<\/figcaption><\/figure>\n\n<\/div>\n\nBrittany on a plate<\/strong><\/h2>\n\n<\/div>\n\nBrittany 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 \u2014 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.<\/p>\n\n
<\/div>\n\nBuckwheat galettes and wheat cr\u00eapes<\/strong><\/h3>\n\n<\/div>\n\nA true icon of Breton cuisine, the buckwheat galette is a culinary institution. Made with buckwheat flour, water and salt (sometimes with an egg), it\u2019s typically enjoyed with savoury fillings. Thin, flexible, sometimes crisp at the edges, it\u2019s cooked on a billig \u2013 the traditional round cast-iron griddle.<\/p>\n\n
<\/div>\n\n![\"Buckwheat](\"https:\/\/b2765252.smushcdn.com\/2765252\/wp-content\/uploads\/2025\/07\/AdobeStock_144221146-1024x683.jpeg?lossy=1&strip=1&webp=1\")
Buckwheat galette<\/figcaption><\/figure>\n\n<\/div>\n\nIn sweet versions, wheat cr\u00eapes are equally beloved, with favourite toppings including:<\/p>\n\n
\n- Classic butter and sugar<\/strong><\/li>\n\n\n\n
Homemade salted butter caramel<\/strong><\/p><\/li>\n\n\n\nGrated apple and honey<\/strong><\/p><\/li>\n\n\n\n- Melted chocolate with crushed Gavottes<\/strong> for crunch<\/li>\n<\/ul>\n\n
\u27a1\ufe0f Where to enjoy a cr\u00eape in Paimpol?<\/strong><\/p>\n\n\n- Le Penn Ty<\/a>\u00a0<\/li>\n\n\n\n
- La Cr\u00eaperie de l\u2019Abbaye de Beauport<\/a>\u00a0<\/li>\n\n\n\n
- La Cr\u00eaperie Le Dundee<\/a>\u00a0<\/li>\n<\/ul>\n\n<\/div>\n\n
Cider and Chouchen, Breton drinks<\/strong><\/h3>\n\n<\/div>\n\nWhat 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.<\/p>\n\n
\n- Breton cider<\/strong>: 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\u2026 and fish stew!<\/li>\n\n\n\n
- Chouchen<\/strong>: A Breton mead made from honey and apple juice. Smooth and lightly sweet, it\u2019s best served chilled as an aperitif or with a fruit-based dessert.<\/li>\n<\/ul>\n\n<\/div>\n\n
The best of Breton desserts<\/strong><\/h3>\n\n<\/div>\n\nBeyond galettes and cr\u00eapes, Brittany offers an abundance of traditional desserts.<\/p>\n\n
Far Breton<\/strong> 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\u2019s served warm or cold \u2013 often as a snack or dessert \u2013 with cider or a touch of cream.<\/p>\n\n<\/div>\n\n![\"\"](\"https:\/\/b2765252.smushcdn.com\/2765252\/wp-content\/uploads\/2025\/07\/AdobeStock_1201145540-1024x683.jpeg?lossy=1&strip=1&webp=1\")
Far Breton<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\nOther classics include:<\/p>\n\n
\n- Kouign-amann<\/strong>: A laminated pastry with salted butter and sugar, perfectly caramelised, crispy on the outside, melt-in-the-mouth inside.<\/li>\n\n\n\n
- G\u00e2teau breton<\/strong>: A rich, dense shortbread-style cake, sometimes flavoured with rum or filled with jam.<\/li>\n\n\n\n
- Palet breton<\/strong>: A thick, crunchy biscuit, ideal for an onboard sweet break.<\/li>\n<\/ul>\n\n
All are shining examples of Brittany\u2019s deep affection for salted butter… even in its desserts!<\/p>\n\n
<\/div>\n\n100% C\u00f4tes d\u2019Armor specialities<\/strong><\/h3>\n\n<\/div>\n\nThe C\u00f4tes-d\u2019Armor are home to several regional delicacies:<\/p>\n\n
\n- Gavottes<\/strong>: A lacy, crisp rolled cr\u00eape biscuit made in Dinan.<\/li>\n\n\n\n
- Coco de Paimpol<\/strong>: A fresh shelled white bean with PDO status, often enjoyed in salads or stews.<\/li>\n\n\n\n
- Val Andr\u00e9 lollies<\/strong>: With over 60 flavours, these colourful treats delight kids and adults alike.<\/li>\n\n\n\n
- Armorik Whisky<\/strong>: A regional gem distilled in Lannion, C\u00f4tes d\u2019Armor.<\/li>\n<\/ul>\n\n<\/div>\n\n
Recipe: Br\u00e9hat fish stew<\/strong><\/h2>\n\n<\/div>\n\nIn Paimpol, seafood is king! Among the local specialities, Br\u00e9hat Cotriade (fish stew) is a must-try.<\/p>\n\n
<\/div>\n\nIngredients (serves 4)<\/strong><\/h3>\n\n<\/div>\n\n\n- 1.5 kg mixed fish (cod, hake, scorpionfish, or any you prefer)<\/li>\n\n\n\n
- 1L fresh mussels<\/li>\n\n\n\n
- 4 medium potatoes<\/li>\n\n\n\n
- 2 onions<\/li>\n\n\n\n
- 2 leeks<\/li>\n\n\n\n
- 1 celery stalk<\/li>\n\n\n\n
- 1 bouquet garni (thyme, bay leaf, parsley)<\/li>\n\n\n\n
- 1 bunch of fresh parsley<\/li>\n\n\n\n
- 1 handful of fresh herbs (chervil, tarragon)<\/li>\n\n\n\n
- 50g salted butter<\/li>\n\n\n\n
- 250 ml Breton cider<\/li>\n<\/ul>\n\n<\/div>\n\n
Equipment<\/strong><\/h3>\n\n<\/div>\n\n\n- 6L stockpot<\/li>\n\n\n\n
- Slotted spoon<\/li>\n\n\n\n
- Ladle<\/li>\n\n\n\n
- Fine sieve<\/li>\n\n\n\n
- Chopping board<\/li>\n\n\n\n
- Knife<\/li>\n\n\n\n
- Bowl<\/li>\n<\/ul>\n\n<\/div>\n\n
Preparation<\/strong><\/h3>\n\n<\/div>\n\n\n- Prepare the fish stock<\/strong>:\n
\n- Start by making a stock using fish heads and the bouquet garni. Simmer gently in water for 20 minutes.<\/li>\n\n\n\n
- Strain to obtain a clear, aromatic broth. Set aside.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Cook the vegetables in cider<\/strong>:\n
\n- Peel and dice the potatoes. Slice the onions and leeks. Chop the celery.<\/li>\n\n\n\n
- In a large pot, melt the salted butter, then add the vegetables. Saut\u00e9 briefly before adding the cider.<\/li>\n\n\n\n
- Cover and cook over medium heat for 15 minutes, until vegetables are tender.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Add the fish<\/strong>:\n
\n- Cut the fish into pieces if needed, and add to the pot. Simmer for 10\u201315 minutes, depending on thickness.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Add the mussels<\/strong>:\n
\n- Rinse the mussels well in cold water. Add to the pot and cook for 5\u20137 minutes until fully opened.<\/li>\n\n\n\n
- Finish with plenty of fresh parsley and herbs for a bright, fresh touch.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- To serve<\/strong>:\n
\n- Serve the Br\u00e9hat cotriade piping hot, with mustard vinaigrette, cr\u00e8me fra\u00eeche and grilled bread to round off this classic Breton dish.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n<\/div>\n\n
Recipe: Far Breton with prunes & spices<\/strong><\/h2>\n\n<\/div>\n\nIngredients (serves 4)<\/strong><\/h3>\n\n<\/div>\n\n\n- 125g flour<\/li>\n\n\n\n
- 100 g sugar<\/li>\n\n\n\n
- 2 eggs<\/li>\n\n\n\n
- 500 ml whole milk<\/li>\n\n\n\n
- 100g pitted prunes<\/li>\n\n\n\n
- 1 tbsp dark rum (optional)<\/li>\n\n\n\n
- 1 sachet vanilla sugar<\/li>\n\n\n\n
- \u00bd tsp cinnamon<\/li>\n\n\n\n
- A pinch of ground cardamom<\/li>\n\n\n\n
- A pinch of ground ginger<\/li>\n\n\n\n
- 20g salted butter<\/li>\n<\/ul>\n\n<\/div>\n\n
Equipment<\/strong><\/h3>\n\n<\/div>\n\n\n- Mixing bowl<\/li>\n\n\n\n
- Bowl<\/li>\n\n\n\n
- Whisk<\/li>\n\n\n\n
- 24cm cake tin<\/li>\n\n\n\n
- Oven<\/li>\n<\/ul>\n\n<\/div>\n\n
Preparation<\/strong><\/h3>\n\n<\/div>\n\n\n- Preheat the oven to 180\u00b0C (Gas Mark 4).<\/li>\n\n\n\n
- Soak the prunes in warm water (or rum) for 15 minutes.<\/li>\n\n\n\n
- 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.<\/li>\n\n\n\n
- Grease the cake tin and arrange the drained prunes at the bottom.<\/li>\n\n\n\n
- Pour the batter over the top and bake for 40\u201345 minutes, until golden and puffed.<\/li>\n\n\n\n
- Allow to cool slightly before serving, ideally with a spoonful of cr\u00e8me fra\u00eeche or a scoop of vanilla ice cream.<\/li>\n<\/ul>\n\n<\/div>\n\n
A rich maritime heritage<\/strong><\/h3>\n\n<\/div>\n\n<\/div>\n\nPaimpol, located on the north coast of Brittany in the C\u00f4tes-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\u2019s novel „P\u00eacheur d’Islande“ (1886), inspired by the town\u2019s iconic two-masted schooners.<\/p>\n\n
<\/div>\n\nPaimpol Marina<\/figcaption><\/figure>\n\n<\/div>\n\nA strategic sailing base<\/strong><\/h3>\n\n<\/div>\n\nToday, 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, Br\u00e9hat Island, and the coves of Yffiniac and Morieux.<\/p>\n\n
Paimpol gives access to some of the region\u2019s finest sailing destinations:<\/p>\n\n
\n- 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.<\/li>\n<\/ul>\n\n
\n- To the West: The popular resorts of Perros-Guirec, Tr\u00e9beurden, and Saint-Pol-de-L\u00e9on.<\/li>\n<\/ul>\n\n
\n- In the Iroise Sea: Head for the Ponant Islands (Ushant, Mol\u00e8ne, Sein), then Douarnenez Bay and Brest harbour.<\/li>\n<\/ul>\n\n
In Southern Brittany: Famed destinations such as the Gl\u00e9nan Archipelago, the islands of Groix, Belle-\u00cele, Houat and Ho\u00ebdic, plus the ports of Concarneau, Lorient and Quiberon.<\/p>\n\n
<\/div>\n\nBrehat Island<\/figcaption><\/figure>\n\n<\/div>\n\nPort Adhoc Paimpol, dry stack marina in the heart of the C\u00f4tes d\u2019Armor<\/strong><\/h3>\n\n<\/div>\n\nJust minutes from the Trieux estuary and some of the best sailing areas on Brittany\u2019s north coast, Port Adhoc Paimpol is the ideal solution for boaters seeking practicality and flexibility.<\/p>\n\n
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.<\/p>\n\n
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.<\/p>\n\n
<\/div>\n\n\nDiscover Port Adhoc Paimpol \ud83d\udc4b<\/a><\/div>\n<\/div>\n\n<\/div>\n\nPort Adhoc Paimpol<\/figcaption><\/figure>\n\n<\/div>\n\nBrittany on a plate<\/strong><\/h2>\n\n<\/div>\n\nBrittany 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 \u2014 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.<\/p>\n\n
<\/div>\n\nBuckwheat galettes and wheat cr\u00eapes<\/strong><\/h3>\n\n<\/div>\n\nA true icon of Breton cuisine, the buckwheat galette is a culinary institution. Made with buckwheat flour, water and salt (sometimes with an egg), it\u2019s typically enjoyed with savoury fillings. Thin, flexible, sometimes crisp at the edges, it\u2019s cooked on a billig \u2013 the traditional round cast-iron griddle.<\/p>\n\n
<\/div>\n\nBuckwheat galette<\/figcaption><\/figure>\n\n<\/div>\n\nIn sweet versions, wheat cr\u00eapes are equally beloved, with favourite toppings including:<\/p>\n\n
\n- Classic butter and sugar<\/strong><\/li>\n\n\n\n
Homemade salted butter caramel<\/strong><\/p><\/li>\n\n\n\nGrated apple and honey<\/strong><\/p><\/li>\n\n\n\n- Melted chocolate with crushed Gavottes<\/strong> for crunch<\/li>\n<\/ul>\n\n
\u27a1\ufe0f Where to enjoy a cr\u00eape in Paimpol?<\/strong><\/p>\n\n\n- Le Penn Ty<\/a>\u00a0<\/li>\n\n\n\n
- La Cr\u00eaperie de l\u2019Abbaye de Beauport<\/a>\u00a0<\/li>\n\n\n\n
- La Cr\u00eaperie Le Dundee<\/a>\u00a0<\/li>\n<\/ul>\n\n<\/div>\n\n
Cider and Chouchen, Breton drinks<\/strong><\/h3>\n\n<\/div>\n\nWhat 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.<\/p>\n\n
\n- Breton cider<\/strong>: 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\u2026 and fish stew!<\/li>\n\n\n\n
- Chouchen<\/strong>: A Breton mead made from honey and apple juice. Smooth and lightly sweet, it\u2019s best served chilled as an aperitif or with a fruit-based dessert.<\/li>\n<\/ul>\n\n<\/div>\n\n
The best of Breton desserts<\/strong><\/h3>\n\n<\/div>\n\nBeyond galettes and cr\u00eapes, Brittany offers an abundance of traditional desserts.<\/p>\n\n
Far Breton<\/strong> 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\u2019s served warm or cold \u2013 often as a snack or dessert \u2013 with cider or a touch of cream.<\/p>\n\n<\/div>\n\nFar Breton<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\nOther classics include:<\/p>\n\n
\n- Kouign-amann<\/strong>: A laminated pastry with salted butter and sugar, perfectly caramelised, crispy on the outside, melt-in-the-mouth inside.<\/li>\n\n\n\n
- G\u00e2teau breton<\/strong>: A rich, dense shortbread-style cake, sometimes flavoured with rum or filled with jam.<\/li>\n\n\n\n
- Palet breton<\/strong>: A thick, crunchy biscuit, ideal for an onboard sweet break.<\/li>\n<\/ul>\n\n
All are shining examples of Brittany\u2019s deep affection for salted butter… even in its desserts!<\/p>\n\n
<\/div>\n\n100% C\u00f4tes d\u2019Armor specialities<\/strong><\/h3>\n\n<\/div>\n\nThe C\u00f4tes-d\u2019Armor are home to several regional delicacies:<\/p>\n\n
\n- Gavottes<\/strong>: A lacy, crisp rolled cr\u00eape biscuit made in Dinan.<\/li>\n\n\n\n
- Coco de Paimpol<\/strong>: A fresh shelled white bean with PDO status, often enjoyed in salads or stews.<\/li>\n\n\n\n
- Val Andr\u00e9 lollies<\/strong>: With over 60 flavours, these colourful treats delight kids and adults alike.<\/li>\n\n\n\n
- Armorik Whisky<\/strong>: A regional gem distilled in Lannion, C\u00f4tes d\u2019Armor.<\/li>\n<\/ul>\n\n<\/div>\n\n
Recipe: Br\u00e9hat fish stew<\/strong><\/h2>\n\n<\/div>\n\nIn Paimpol, seafood is king! Among the local specialities, Br\u00e9hat Cotriade (fish stew) is a must-try.<\/p>\n\n
<\/div>\n\nIngredients (serves 4)<\/strong><\/h3>\n\n<\/div>\n\n\n- 1.5 kg mixed fish (cod, hake, scorpionfish, or any you prefer)<\/li>\n\n\n\n
- 1L fresh mussels<\/li>\n\n\n\n
- 4 medium potatoes<\/li>\n\n\n\n
- 2 onions<\/li>\n\n\n\n
- 2 leeks<\/li>\n\n\n\n
- 1 celery stalk<\/li>\n\n\n\n
- 1 bouquet garni (thyme, bay leaf, parsley)<\/li>\n\n\n\n
- 1 bunch of fresh parsley<\/li>\n\n\n\n
- 1 handful of fresh herbs (chervil, tarragon)<\/li>\n\n\n\n
- 50g salted butter<\/li>\n\n\n\n
- 250 ml Breton cider<\/li>\n<\/ul>\n\n<\/div>\n\n
Equipment<\/strong><\/h3>\n\n<\/div>\n\n\n- 6L stockpot<\/li>\n\n\n\n
- Slotted spoon<\/li>\n\n\n\n
- Ladle<\/li>\n\n\n\n
- Fine sieve<\/li>\n\n\n\n
- Chopping board<\/li>\n\n\n\n
- Knife<\/li>\n\n\n\n
- Bowl<\/li>\n<\/ul>\n\n<\/div>\n\n
Preparation<\/strong><\/h3>\n\n<\/div>\n\n\n- Prepare the fish stock<\/strong>:\n
\n- Start by making a stock using fish heads and the bouquet garni. Simmer gently in water for 20 minutes.<\/li>\n\n\n\n
- Strain to obtain a clear, aromatic broth. Set aside.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Cook the vegetables in cider<\/strong>:\n
\n- Peel and dice the potatoes. Slice the onions and leeks. Chop the celery.<\/li>\n\n\n\n
- In a large pot, melt the salted butter, then add the vegetables. Saut\u00e9 briefly before adding the cider.<\/li>\n\n\n\n
- Cover and cook over medium heat for 15 minutes, until vegetables are tender.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Add the fish<\/strong>:\n
\n- Cut the fish into pieces if needed, and add to the pot. Simmer for 10\u201315 minutes, depending on thickness.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Add the mussels<\/strong>:\n
\n- Rinse the mussels well in cold water. Add to the pot and cook for 5\u20137 minutes until fully opened.<\/li>\n\n\n\n
- Finish with plenty of fresh parsley and herbs for a bright, fresh touch.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- To serve<\/strong>:\n
\n- Serve the Br\u00e9hat cotriade piping hot, with mustard vinaigrette, cr\u00e8me fra\u00eeche and grilled bread to round off this classic Breton dish.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n<\/div>\n\n
Recipe: Far Breton with prunes & spices<\/strong><\/h2>\n\n<\/div>\n\nIngredients (serves 4)<\/strong><\/h3>\n\n<\/div>\n\n\n- 125g flour<\/li>\n\n\n\n
- 100 g sugar<\/li>\n\n\n\n
- 2 eggs<\/li>\n\n\n\n
- 500 ml whole milk<\/li>\n\n\n\n
- 100g pitted prunes<\/li>\n\n\n\n
- 1 tbsp dark rum (optional)<\/li>\n\n\n\n
- 1 sachet vanilla sugar<\/li>\n\n\n\n
- \u00bd tsp cinnamon<\/li>\n\n\n\n
- A pinch of ground cardamom<\/li>\n\n\n\n
- A pinch of ground ginger<\/li>\n\n\n\n
- 20g salted butter<\/li>\n<\/ul>\n\n<\/div>\n\n
Equipment<\/strong><\/h3>\n\n<\/div>\n\n\n- Mixing bowl<\/li>\n\n\n\n
- Bowl<\/li>\n\n\n\n
- Whisk<\/li>\n\n\n\n
- 24cm cake tin<\/li>\n\n\n\n
- Oven<\/li>\n<\/ul>\n\n<\/div>\n\n
Preparation<\/strong><\/h3>\n\n<\/div>\n\n\n- Preheat the oven to 180\u00b0C (Gas Mark 4).<\/li>\n\n\n\n
- Soak the prunes in warm water (or rum) for 15 minutes.<\/li>\n\n\n\n
- 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.<\/li>\n\n\n\n
- Grease the cake tin and arrange the drained prunes at the bottom.<\/li>\n\n\n\n
- Pour the batter over the top and bake for 40\u201345 minutes, until golden and puffed.<\/li>\n\n\n\n
- Allow to cool slightly before serving, ideally with a spoonful of cr\u00e8me fra\u00eeche or a scoop of vanilla ice cream.<\/li>\n<\/ul>\n\n<\/div>\n\n
Paimpol, located on the north coast of Brittany in the C\u00f4tes-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\u2019s novel „P\u00eacheur d’Islande“ (1886), inspired by the town\u2019s iconic two-masted schooners.<\/p>\n\n
A strategic sailing base<\/strong><\/h3>\n\n<\/div>\n\nToday, 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, Br\u00e9hat Island, and the coves of Yffiniac and Morieux.<\/p>\n\n
Paimpol gives access to some of the region\u2019s finest sailing destinations:<\/p>\n\n
\n- 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.<\/li>\n<\/ul>\n\n
\n- To the West: The popular resorts of Perros-Guirec, Tr\u00e9beurden, and Saint-Pol-de-L\u00e9on.<\/li>\n<\/ul>\n\n
\n- In the Iroise Sea: Head for the Ponant Islands (Ushant, Mol\u00e8ne, Sein), then Douarnenez Bay and Brest harbour.<\/li>\n<\/ul>\n\n
In Southern Brittany: Famed destinations such as the Gl\u00e9nan Archipelago, the islands of Groix, Belle-\u00cele, Houat and Ho\u00ebdic, plus the ports of Concarneau, Lorient and Quiberon.<\/p>\n\n
<\/div>\n\nBrehat Island<\/figcaption><\/figure>\n\n<\/div>\n\nPort Adhoc Paimpol, dry stack marina in the heart of the C\u00f4tes d\u2019Armor<\/strong><\/h3>\n\n<\/div>\n\nJust minutes from the Trieux estuary and some of the best sailing areas on Brittany\u2019s north coast, Port Adhoc Paimpol is the ideal solution for boaters seeking practicality and flexibility.<\/p>\n\n
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.<\/p>\n\n
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.<\/p>\n\n
<\/div>\n\n\nDiscover Port Adhoc Paimpol \ud83d\udc4b<\/a><\/div>\n<\/div>\n\n<\/div>\n\nPort Adhoc Paimpol<\/figcaption><\/figure>\n\n<\/div>\n\nBrittany on a plate<\/strong><\/h2>\n\n<\/div>\n\nBrittany 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 \u2014 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.<\/p>\n\n
<\/div>\n\nBuckwheat galettes and wheat cr\u00eapes<\/strong><\/h3>\n\n<\/div>\n\nA true icon of Breton cuisine, the buckwheat galette is a culinary institution. Made with buckwheat flour, water and salt (sometimes with an egg), it\u2019s typically enjoyed with savoury fillings. Thin, flexible, sometimes crisp at the edges, it\u2019s cooked on a billig \u2013 the traditional round cast-iron griddle.<\/p>\n\n
<\/div>\n\nBuckwheat galette<\/figcaption><\/figure>\n\n<\/div>\n\nIn sweet versions, wheat cr\u00eapes are equally beloved, with favourite toppings including:<\/p>\n\n
\n- Classic butter and sugar<\/strong><\/li>\n\n\n\n
Homemade salted butter caramel<\/strong><\/p><\/li>\n\n\n\nGrated apple and honey<\/strong><\/p><\/li>\n\n\n\n- Melted chocolate with crushed Gavottes<\/strong> for crunch<\/li>\n<\/ul>\n\n
\u27a1\ufe0f Where to enjoy a cr\u00eape in Paimpol?<\/strong><\/p>\n\n\n- Le Penn Ty<\/a>\u00a0<\/li>\n\n\n\n
- La Cr\u00eaperie de l\u2019Abbaye de Beauport<\/a>\u00a0<\/li>\n\n\n\n
- La Cr\u00eaperie Le Dundee<\/a>\u00a0<\/li>\n<\/ul>\n\n<\/div>\n\n
Cider and Chouchen, Breton drinks<\/strong><\/h3>\n\n<\/div>\n\nWhat 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.<\/p>\n\n
\n- Breton cider<\/strong>: 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\u2026 and fish stew!<\/li>\n\n\n\n
- Chouchen<\/strong>: A Breton mead made from honey and apple juice. Smooth and lightly sweet, it\u2019s best served chilled as an aperitif or with a fruit-based dessert.<\/li>\n<\/ul>\n\n<\/div>\n\n
The best of Breton desserts<\/strong><\/h3>\n\n<\/div>\n\nBeyond galettes and cr\u00eapes, Brittany offers an abundance of traditional desserts.<\/p>\n\n
Far Breton<\/strong> 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\u2019s served warm or cold \u2013 often as a snack or dessert \u2013 with cider or a touch of cream.<\/p>\n\n<\/div>\n\nFar Breton<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\nOther classics include:<\/p>\n\n
\n- Kouign-amann<\/strong>: A laminated pastry with salted butter and sugar, perfectly caramelised, crispy on the outside, melt-in-the-mouth inside.<\/li>\n\n\n\n
- G\u00e2teau breton<\/strong>: A rich, dense shortbread-style cake, sometimes flavoured with rum or filled with jam.<\/li>\n\n\n\n
- Palet breton<\/strong>: A thick, crunchy biscuit, ideal for an onboard sweet break.<\/li>\n<\/ul>\n\n
All are shining examples of Brittany\u2019s deep affection for salted butter… even in its desserts!<\/p>\n\n
<\/div>\n\n100% C\u00f4tes d\u2019Armor specialities<\/strong><\/h3>\n\n<\/div>\n\nThe C\u00f4tes-d\u2019Armor are home to several regional delicacies:<\/p>\n\n
\n- Gavottes<\/strong>: A lacy, crisp rolled cr\u00eape biscuit made in Dinan.<\/li>\n\n\n\n
- Coco de Paimpol<\/strong>: A fresh shelled white bean with PDO status, often enjoyed in salads or stews.<\/li>\n\n\n\n
- Val Andr\u00e9 lollies<\/strong>: With over 60 flavours, these colourful treats delight kids and adults alike.<\/li>\n\n\n\n
- Armorik Whisky<\/strong>: A regional gem distilled in Lannion, C\u00f4tes d\u2019Armor.<\/li>\n<\/ul>\n\n<\/div>\n\n
Recipe: Br\u00e9hat fish stew<\/strong><\/h2>\n\n<\/div>\n\nIn Paimpol, seafood is king! Among the local specialities, Br\u00e9hat Cotriade (fish stew) is a must-try.<\/p>\n\n
<\/div>\n\nIngredients (serves 4)<\/strong><\/h3>\n\n<\/div>\n\n\n- 1.5 kg mixed fish (cod, hake, scorpionfish, or any you prefer)<\/li>\n\n\n\n
- 1L fresh mussels<\/li>\n\n\n\n
- 4 medium potatoes<\/li>\n\n\n\n
- 2 onions<\/li>\n\n\n\n
- 2 leeks<\/li>\n\n\n\n
- 1 celery stalk<\/li>\n\n\n\n
- 1 bouquet garni (thyme, bay leaf, parsley)<\/li>\n\n\n\n
- 1 bunch of fresh parsley<\/li>\n\n\n\n
- 1 handful of fresh herbs (chervil, tarragon)<\/li>\n\n\n\n
- 50g salted butter<\/li>\n\n\n\n
- 250 ml Breton cider<\/li>\n<\/ul>\n\n<\/div>\n\n
Equipment<\/strong><\/h3>\n\n<\/div>\n\n\n- 6L stockpot<\/li>\n\n\n\n
- Slotted spoon<\/li>\n\n\n\n
- Ladle<\/li>\n\n\n\n
- Fine sieve<\/li>\n\n\n\n
- Chopping board<\/li>\n\n\n\n
- Knife<\/li>\n\n\n\n
- Bowl<\/li>\n<\/ul>\n\n<\/div>\n\n
Preparation<\/strong><\/h3>\n\n<\/div>\n\n\n- Prepare the fish stock<\/strong>:\n
\n- Start by making a stock using fish heads and the bouquet garni. Simmer gently in water for 20 minutes.<\/li>\n\n\n\n
- Strain to obtain a clear, aromatic broth. Set aside.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Cook the vegetables in cider<\/strong>:\n
\n- Peel and dice the potatoes. Slice the onions and leeks. Chop the celery.<\/li>\n\n\n\n
- In a large pot, melt the salted butter, then add the vegetables. Saut\u00e9 briefly before adding the cider.<\/li>\n\n\n\n
- Cover and cook over medium heat for 15 minutes, until vegetables are tender.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Add the fish<\/strong>:\n
\n- Cut the fish into pieces if needed, and add to the pot. Simmer for 10\u201315 minutes, depending on thickness.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Add the mussels<\/strong>:\n
\n- Rinse the mussels well in cold water. Add to the pot and cook for 5\u20137 minutes until fully opened.<\/li>\n\n\n\n
- Finish with plenty of fresh parsley and herbs for a bright, fresh touch.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- To serve<\/strong>:\n
\n- Serve the Br\u00e9hat cotriade piping hot, with mustard vinaigrette, cr\u00e8me fra\u00eeche and grilled bread to round off this classic Breton dish.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n<\/div>\n\n
Recipe: Far Breton with prunes & spices<\/strong><\/h2>\n\n<\/div>\n\nIngredients (serves 4)<\/strong><\/h3>\n\n<\/div>\n\n\n- 125g flour<\/li>\n\n\n\n
- 100 g sugar<\/li>\n\n\n\n
- 2 eggs<\/li>\n\n\n\n
- 500 ml whole milk<\/li>\n\n\n\n
- 100g pitted prunes<\/li>\n\n\n\n
- 1 tbsp dark rum (optional)<\/li>\n\n\n\n
- 1 sachet vanilla sugar<\/li>\n\n\n\n
- \u00bd tsp cinnamon<\/li>\n\n\n\n
- A pinch of ground cardamom<\/li>\n\n\n\n
- A pinch of ground ginger<\/li>\n\n\n\n
- 20g salted butter<\/li>\n<\/ul>\n\n<\/div>\n\n
Equipment<\/strong><\/h3>\n\n<\/div>\n\n\n- Mixing bowl<\/li>\n\n\n\n
- Bowl<\/li>\n\n\n\n
- Whisk<\/li>\n\n\n\n
- 24cm cake tin<\/li>\n\n\n\n
- Oven<\/li>\n<\/ul>\n\n<\/div>\n\n
Preparation<\/strong><\/h3>\n\n<\/div>\n\n\n- Preheat the oven to 180\u00b0C (Gas Mark 4).<\/li>\n\n\n\n
- Soak the prunes in warm water (or rum) for 15 minutes.<\/li>\n\n\n\n
- 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.<\/li>\n\n\n\n
- Grease the cake tin and arrange the drained prunes at the bottom.<\/li>\n\n\n\n
- Pour the batter over the top and bake for 40\u201345 minutes, until golden and puffed.<\/li>\n\n\n\n
- Allow to cool slightly before serving, ideally with a spoonful of cr\u00e8me fra\u00eeche or a scoop of vanilla ice cream.<\/li>\n<\/ul>\n\n<\/div>\n\n
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, Br\u00e9hat Island, and the coves of Yffiniac and Morieux.<\/p>\n\n
Paimpol gives access to some of the region\u2019s finest sailing destinations:<\/p>\n\n
- \n
- 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.<\/li>\n<\/ul>\n\n
- \n
- To the West: The popular resorts of Perros-Guirec, Tr\u00e9beurden, and Saint-Pol-de-L\u00e9on.<\/li>\n<\/ul>\n\n
- \n
- In the Iroise Sea: Head for the Ponant Islands (Ushant, Mol\u00e8ne, Sein), then Douarnenez Bay and Brest harbour.<\/li>\n<\/ul>\n\n
In Southern Brittany: Famed destinations such as the Gl\u00e9nan Archipelago, the islands of Groix, Belle-\u00cele, Houat and Ho\u00ebdic, plus the ports of Concarneau, Lorient and Quiberon.<\/p>\n\n
<\/div>\n\nBrehat Island<\/figcaption><\/figure>\n\n <\/div>\n\nPort Adhoc Paimpol, dry stack marina in the heart of the C\u00f4tes d\u2019Armor<\/strong><\/h3>\n\n
<\/div>\n\nJust minutes from the Trieux estuary and some of the best sailing areas on Brittany\u2019s north coast, Port Adhoc Paimpol is the ideal solution for boaters seeking practicality and flexibility.<\/p>\n\n
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.<\/p>\n\n
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.<\/p>\n\n
<\/div>\n\n\nDiscover Port Adhoc Paimpol \ud83d\udc4b<\/a><\/div>\n<\/div>\n\n<\/div>\n\nPort Adhoc Paimpol<\/figcaption><\/figure>\n\n <\/div>\n\nBrittany on a plate<\/strong><\/h2>\n\n
<\/div>\n\nBrittany 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 \u2014 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.<\/p>\n\n
<\/div>\n\nBuckwheat galettes and wheat cr\u00eapes<\/strong><\/h3>\n\n
<\/div>\n\nA true icon of Breton cuisine, the buckwheat galette is a culinary institution. Made with buckwheat flour, water and salt (sometimes with an egg), it\u2019s typically enjoyed with savoury fillings. Thin, flexible, sometimes crisp at the edges, it\u2019s cooked on a billig \u2013 the traditional round cast-iron griddle.<\/p>\n\n
<\/div>\n\nBuckwheat galette<\/figcaption><\/figure>\n\n <\/div>\n\nIn sweet versions, wheat cr\u00eapes are equally beloved, with favourite toppings including:<\/p>\n\n
- \n
- Classic butter and sugar<\/strong><\/li>\n\n\n\n
Homemade salted butter caramel<\/strong><\/p><\/li>\n\n\n\n
Grated apple and honey<\/strong><\/p><\/li>\n\n\n\n
- Melted chocolate with crushed Gavottes<\/strong> for crunch<\/li>\n<\/ul>\n\n
\u27a1\ufe0f Where to enjoy a cr\u00eape in Paimpol?<\/strong><\/p>\n\n
- \n
- Le Penn Ty<\/a>\u00a0<\/li>\n\n\n\n
- La Cr\u00eaperie de l\u2019Abbaye de Beauport<\/a>\u00a0<\/li>\n\n\n\n
- La Cr\u00eaperie Le Dundee<\/a>\u00a0<\/li>\n<\/ul>\n\n
<\/div>\n\nCider and Chouchen, Breton drinks<\/strong><\/h3>\n\n
<\/div>\n\nWhat 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.<\/p>\n\n
- \n
- Breton cider<\/strong>: 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\u2026 and fish stew!<\/li>\n\n\n\n
- Chouchen<\/strong>: A Breton mead made from honey and apple juice. Smooth and lightly sweet, it\u2019s best served chilled as an aperitif or with a fruit-based dessert.<\/li>\n<\/ul>\n\n
<\/div>\n\nThe best of Breton desserts<\/strong><\/h3>\n\n
<\/div>\n\nBeyond galettes and cr\u00eapes, Brittany offers an abundance of traditional desserts.<\/p>\n\n
Far Breton<\/strong> 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\u2019s served warm or cold \u2013 often as a snack or dessert \u2013 with cider or a touch of cream.<\/p>\n\n
<\/div>\n\nFar Breton<\/figcaption><\/figure>\n<\/div>\n <\/div>\n\nOther classics include:<\/p>\n\n
- \n
- Kouign-amann<\/strong>: A laminated pastry with salted butter and sugar, perfectly caramelised, crispy on the outside, melt-in-the-mouth inside.<\/li>\n\n\n\n
- G\u00e2teau breton<\/strong>: A rich, dense shortbread-style cake, sometimes flavoured with rum or filled with jam.<\/li>\n\n\n\n
- Palet breton<\/strong>: A thick, crunchy biscuit, ideal for an onboard sweet break.<\/li>\n<\/ul>\n\n
All are shining examples of Brittany\u2019s deep affection for salted butter… even in its desserts!<\/p>\n\n
<\/div>\n\n100% C\u00f4tes d\u2019Armor specialities<\/strong><\/h3>\n\n
<\/div>\n\nThe C\u00f4tes-d\u2019Armor are home to several regional delicacies:<\/p>\n\n
- \n
- Gavottes<\/strong>: A lacy, crisp rolled cr\u00eape biscuit made in Dinan.<\/li>\n\n\n\n
- Coco de Paimpol<\/strong>: A fresh shelled white bean with PDO status, often enjoyed in salads or stews.<\/li>\n\n\n\n
- Val Andr\u00e9 lollies<\/strong>: With over 60 flavours, these colourful treats delight kids and adults alike.<\/li>\n\n\n\n
- Armorik Whisky<\/strong>: A regional gem distilled in Lannion, C\u00f4tes d\u2019Armor.<\/li>\n<\/ul>\n\n
<\/div>\n\nRecipe: Br\u00e9hat fish stew<\/strong><\/h2>\n\n
<\/div>\n\nIn Paimpol, seafood is king! Among the local specialities, Br\u00e9hat Cotriade (fish stew) is a must-try.<\/p>\n\n
<\/div>\n\nIngredients (serves 4)<\/strong><\/h3>\n\n
<\/div>\n\n- \n
- 1.5 kg mixed fish (cod, hake, scorpionfish, or any you prefer)<\/li>\n\n\n\n
- 1L fresh mussels<\/li>\n\n\n\n
- 4 medium potatoes<\/li>\n\n\n\n
- 2 onions<\/li>\n\n\n\n
- 2 leeks<\/li>\n\n\n\n
- 1 celery stalk<\/li>\n\n\n\n
- 1 bouquet garni (thyme, bay leaf, parsley)<\/li>\n\n\n\n
- 1 bunch of fresh parsley<\/li>\n\n\n\n
- 1 handful of fresh herbs (chervil, tarragon)<\/li>\n\n\n\n
- 50g salted butter<\/li>\n\n\n\n
- 250 ml Breton cider<\/li>\n<\/ul>\n\n<\/div>\n\n
Equipment<\/strong><\/h3>\n\n
<\/div>\n\n- \n
- 6L stockpot<\/li>\n\n\n\n
- Slotted spoon<\/li>\n\n\n\n
- Ladle<\/li>\n\n\n\n
- Fine sieve<\/li>\n\n\n\n
- Chopping board<\/li>\n\n\n\n
- Knife<\/li>\n\n\n\n
- Bowl<\/li>\n<\/ul>\n\n<\/div>\n\n
Preparation<\/strong><\/h3>\n\n
<\/div>\n\n- \n
- Prepare the fish stock<\/strong>:\n
- \n
- Start by making a stock using fish heads and the bouquet garni. Simmer gently in water for 20 minutes.<\/li>\n\n\n\n
- Strain to obtain a clear, aromatic broth. Set aside.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Cook the vegetables in cider<\/strong>:\n
- \n
- Peel and dice the potatoes. Slice the onions and leeks. Chop the celery.<\/li>\n\n\n\n
- In a large pot, melt the salted butter, then add the vegetables. Saut\u00e9 briefly before adding the cider.<\/li>\n\n\n\n
- Cover and cook over medium heat for 15 minutes, until vegetables are tender.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Add the fish<\/strong>:\n
- \n
- Cut the fish into pieces if needed, and add to the pot. Simmer for 10\u201315 minutes, depending on thickness.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Add the mussels<\/strong>:\n
- \n
- Rinse the mussels well in cold water. Add to the pot and cook for 5\u20137 minutes until fully opened.<\/li>\n\n\n\n
- Finish with plenty of fresh parsley and herbs for a bright, fresh touch.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- To serve<\/strong>:\n
- \n
- Serve the Br\u00e9hat cotriade piping hot, with mustard vinaigrette, cr\u00e8me fra\u00eeche and grilled bread to round off this classic Breton dish.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n<\/div>\n\n
Recipe: Far Breton with prunes & spices<\/strong><\/h2>\n\n
<\/div>\n\nIngredients (serves 4)<\/strong><\/h3>\n\n
<\/div>\n\n- \n
- 125g flour<\/li>\n\n\n\n
- 100 g sugar<\/li>\n\n\n\n
- 2 eggs<\/li>\n\n\n\n
- 500 ml whole milk<\/li>\n\n\n\n
- 100g pitted prunes<\/li>\n\n\n\n
- 1 tbsp dark rum (optional)<\/li>\n\n\n\n
- 1 sachet vanilla sugar<\/li>\n\n\n\n
- \u00bd tsp cinnamon<\/li>\n\n\n\n
- A pinch of ground cardamom<\/li>\n\n\n\n
- A pinch of ground ginger<\/li>\n\n\n\n
- 20g salted butter<\/li>\n<\/ul>\n\n<\/div>\n\n
Equipment<\/strong><\/h3>\n\n
<\/div>\n\n- \n
- Mixing bowl<\/li>\n\n\n\n
- Bowl<\/li>\n\n\n\n
- Whisk<\/li>\n\n\n\n
- 24cm cake tin<\/li>\n\n\n\n
- Oven<\/li>\n<\/ul>\n\n<\/div>\n\n
Preparation<\/strong><\/h3>\n\n
<\/div>\n\n- \n
- Preheat the oven to 180\u00b0C (Gas Mark 4).<\/li>\n\n\n\n
- Soak the prunes in warm water (or rum) for 15 minutes.<\/li>\n\n\n\n
- 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.<\/li>\n\n\n\n
- Grease the cake tin and arrange the drained prunes at the bottom.<\/li>\n\n\n\n
- Pour the batter over the top and bake for 40\u201345 minutes, until golden and puffed.<\/li>\n\n\n\n
- Allow to cool slightly before serving, ideally with a spoonful of cr\u00e8me fra\u00eeche or a scoop of vanilla ice cream.<\/li>\n<\/ul>\n\n<\/div>\n\n
- Serve the Br\u00e9hat cotriade piping hot, with mustard vinaigrette, cr\u00e8me fra\u00eeche and grilled bread to round off this classic Breton dish.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n
- Prepare the fish stock<\/strong>:\n
- Coco de Paimpol<\/strong>: A fresh shelled white bean with PDO status, often enjoyed in salads or stews.<\/li>\n\n\n\n
- G\u00e2teau breton<\/strong>: A rich, dense shortbread-style cake, sometimes flavoured with rum or filled with jam.<\/li>\n\n\n\n
- Chouchen<\/strong>: A Breton mead made from honey and apple juice. Smooth and lightly sweet, it\u2019s best served chilled as an aperitif or with a fruit-based dessert.<\/li>\n<\/ul>\n\n
- La Cr\u00eaperie de l\u2019Abbaye de Beauport<\/a>\u00a0<\/li>\n\n\n\n
- Classic butter and sugar<\/strong><\/li>\n\n\n\n
- In the Iroise Sea: Head for the Ponant Islands (Ushant, Mol\u00e8ne, Sein), then Douarnenez Bay and Brest harbour.<\/li>\n<\/ul>\n\n
- To the West: The popular resorts of Perros-Guirec, Tr\u00e9beurden, and Saint-Pol-de-L\u00e9on.<\/li>\n<\/ul>\n\n