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The 13 Hours continues to survey the Gulf of Morbihan this week. And it is the stomachs that will be served, Thursday, September 1, with a tour of Breton gustatory specialties in Vannes. At table !
Brittany is a feast for the eyes, but also, and above all, for the taste buds. In Vannes (Morbihan), Bertrand Delaunay, creator of Breizhtronomie food tour, takes holidaymakers on a tour of the best specialties. First stop: an unmissable creperie. “It is estimated that a Breton has a pancake meal at least once every two weeks”, teaches them the manager of the establishment. And to appreciate the taste of the pancake and buckwheat, nothing better than a natural butter pancake.
You need to have a strong appetite to follow this tour. 100% Breton cheese, oysters from Morbihan and the famous andouille from Guémené are then on the menu. A simple cuisine, reflecting the region. “Brittany was a land of farmers and therefore a fairly poor land”, says Bertrand Delaunay. Finally, to finish, an equally simple and slightly caloric dessert: the kouign-amann. Her secret to getting everyone to agree: “Lots of sugar, lots of butter, full of happiness”, emphasizes Xavier Gicquel, manager of the Vénètes biscuit factory. And the pastry chef has his infallible technique to know if the cooking is successful: “It’s perfect, it sticks well to the teeth”.