Some news from Bretagne XX

Here I am again, with the year best period coming up and us getting ready for our next travel outside Bretagne, let me fill you in on some interesting places, events going on here. This is the tourist site for Brittany, ; and the tourist site for my departément 56 Morbihan,

We have nice cities of character such as Rochefort-en-Terre, Josselin, and La Roche-Bernard worthy of a visit anytime. The Presqu’île de Quiberon with its Côte Sauvage is my favorite place in all, beaches, bars, stores and just plain beach bum lifestyle ::)

You can see a nice castle Suscinio by Sarzeau in the Presqu’île de Rhuys or the less known but impressive castle of Trécesson in Campaneac Inside the magical forest of Brocéalande of the king Arthur leyend.

Then, head for the islands of the wonderful world of the Gulf of Morbihan, at any time ,now in winter they are empty of tourists but locals are and really lovely, in summer they are pack with visitors. Île aux Moines and Île d’Arz are just great, many cruises companies take you there.  The biggest is Belle-Île and the idylic Hoëdic and Houat and farther away by Lorient ,you have Groix.

We have quaint muséums Worth seeing like the museum of passions and wings or Musée des passions et des ailes at Baden, open on Saturdays 15-18h; ; the Naîa museum at Rochefort en Terre in the castle park, with artistic imagination such as the leyend of a witch with movie, monumental,numeric, sculpture and paintings;

The Christmas season upon us as I have commented on other posts, have great rdv at Rochefort en Lumières until January 3rd 2016; and the same time at Vannes with the slide, white beard, and lights shows or Glise, barbe blanche et lumières. A more appropiate religious tone in Sainte Anne d’Auray site of the patron Saint of Brittany, with a Jesus Revival with a living nativity scene until January 3rd 2016.

Other areas with Chrismas markets are at Saint Esprit Auray (see post).

As winter is coming even if hardly noticeable with temps in 13C now, we have indoor heated pools with tuboggan etc such as Vanocéa in Vannes,Alé’O in Auray, and Neptilude in Quiberon.  Many activities such as kayak,canoe, catamaran and char à voile are available in winter at Kayak de mer de Saint Armel, 47° nautique in Séné, and the voile at  Zefattitud ,St Pierre Quiberon. Not to mention, the casinos, with a new one open in Vannes (parc du golfe) and others at Carnac, Arzon, Quiberon, and Larmor-Plage.

You have wonderful events such as the Festival Roué Waroch, BZH vibrations in Plescop, Feb 19-21 2016. , and the wonderful Corrida Saint Sylvestre December 27 2015 in Vannes on a course of 9,4 kms in the city Streets! Leaving 17h from the place Lucien-Laloche.

A bit on the big cities like Rennes with its night life around les Lices Sainte-Anne,and the rue St Michel/St Malo; and the old Streets around the Place des Lices and Place du Parlement. The nice  museum of fine arts or Beaux-Arts, the Frac Bretagne, museum of dance.  A bit on the cousin Nantes, with the new Hangar 21 area on the île de Nantes with cultural, restos, bars animated action,and the quaint passage Pommeray, and the Château des Ducs de Bretagne. Museum of Jules Verne and the machines de l’île.

Step aside , a wonderful recipe share with you as we are getting our menu down all home made by ourselves, the boys team ,and  I do the booze ::)  Tartare d’huîtres dans son bouillon d’échalotes. 12 oysters from bay of Quiberon or equiv; 100 grams thick cream, 4 shallots; persil, thym, and laurel spices to taste and olive oïl, wine vinager, 50 cl of dry white wine, one big potato and bread. the decoration garnish :Clean potato and cut in four pièces, set up on a dish with salt, Pepper, olive oïl and a little water, covered it with aluminum foil and cook at 180C for about 15 minutes.  The oysters you opened and clean but keep the water Inside, cut up the shallots with a thin drop of olive oïl ; in a big casserole pot make dissolve the shallots in a thin cover of olive oïl, add the white wine, quart of laurel leave, a bit of thym, have it reduce in heat about a third way before putting the 8 oysters and their water as well as thick cream, cook for five minutes; put all in the blender, keep on hot, cut up with a knife the rest of the oysters , mix with the rest of the shallots that are left, ground persil and a thin drop of olive oïl and a drop of wine vinegar. Dressed the last part with the big potato and two slices of toasted bread,serve the cream of oysters in a glass. And voilà we hope that this is right and we don’t s.u. as we are amateur chefs lol!!!

inspired on the above by the Chefs du Golfe (gulf) a group of chefs from leading restaurants in the area who team up for recipes and events in their restaurants, the site is here,

The best local product for drinks is the Andouille breton and the best is from Guéméné-de-Scorff. This sausage type is pork intestins rolled into one another and smoke in wood first oak and then beech during several weeks,and then cook in a broth flavored hay . It is needed several rolls of this manouever to make one sausage or andouille so therefore it is a bit pricier than most, but delicious!!!

The Halles des Lices covered market,Vannes  is on Tuesdays to Sundays from 8h to 14h  with late opening on these Holiday season.

If not Inside, go out in Vannes at the Café barge Piano barge on the bay by the cruise terminal. Classic and romantic on the water,  ; and the Jam Session at the Café Bœuf at 4 pl Bir Hakeim, just open last october in Vannes with a concept of theater, concerts while you eat. Open 12h -15h and 17h-23h and on event nights to 01H;no webpage yet but contact tel +33  (0) And of course, the home favorite Le Gambetta at Place Gambetta facing the pleasure marina with great place, food and service; sublime!!!

Enjoy the times of our lives:cheers and be merry, Merry Christmas !!!

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