No stay in Brittany can
be complete for a Destination Cook without trying the many types of Breton Oyster, all of which boast subtleties that define their taste and texture.

There are said to be 13 vintages, including Aven Belon, which has a sweetened hazel nut taste or the
Cancale oyster, which is firm and with a perfumed aroma.

If you buy oysters on your siblu holiday, they can be stored in your fridge for several days but to keep fresh they must be covered with a wet cloth and the thin shell of the oyster faces upwards. If the oyster is open – discard it!  

A favourite that hasn’t travelled
so well is the Breton Andouilles, perhaps because the preparation puts off newcomers.

The traditional manufacture includes pulling up to 20 pigs intestines over each other, smoking the resulting rolling-pin like sausage with oak or beech wood and then leaving everything to dry for up to nine months. Finally, after giving birth to this fabulous creation, boil the lot for four hours and eat!

The Far is a delicious Breton speciality, perhaps best described to Brits as a sweet Yorkshire pudding, which can be eaten as a savoury or sweet.
The form preferred by Bretons is flavoured with prunes and rum see our recipe here.

Visit Pont Aven, near Domaine de Kerlann, or any of the towns in Brittany, and you’ll discover the Breton Crêpe, (or galette if you’re not on the west coast).

This is a thin pancake made from buckwheat flour and eaten with savoury fillings, or sweets for dessert. If you only get to eat one during your stay, make sure it’s the ‘saucisses crêpe’ – it’s a treat!