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LANGOUSTINE; the
Breton people hold the langoustine in very
high regard, and the arrival of them in local
poissonerries and supermarkets is a much heralded
daily event. The Langoustine, Scampi or 'Dublin
Bay Prawn' as it is sometimes known is a valuable
catch for any fisherman and Le Guilvenic,
the premier artisinal fishing port in France,
is only about 20 minutes drive from Le Guib.
Try boiling them in a rich herb flavoured
stock and then eat them simply accompanied
by a salad, some home made mayonnaise, and
locally baked pain aux noix. |
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MOULES; who would
believe that the simple mussel could be the
centre of so much attention. Most restaurants
will have mussels in one guise or another
on their menu, most often 'Mariniere,' cooked
in white wine, with shallots, garlic, butter,
herbs, or add cream or creme fraiche for 'a
la Creme.' Either way it's always the time
to reach for the crusty bread and a nice chilled
bottle of Chablis. |
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CREPES & GALLETTES;
are probably the most popular Breton speciality.
The crepes is the sweet pancake, most often
served as a dessert filled with a huge variety
of ingredients. The Gallette is savoury and
made from buckwheat flour. A huge selection
of fillings are available, but the most popular
being egg, ham, and grated cheese |
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SEAFOOD PLATTER;
a magnificent selection of coquillages
et crustacés is another star of
the Breton table. The fresh, locally caught
shellfish make an excellent starter or main
course, depending on how big your appeteite
is. The ingredients of a plateau de fruits
de mer can vary according to season,
the local catch and the area |
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ALE KIG HA FARZ;
is a traditional dish made with beef, pork,
and lots of local vegetables, all brought
together in a rich stock. The 'farz,' is a
large dumpling made with wheatflour or buckwheat
and sometimes flavoured with raisins, but
all cooked together with the meat and vegetable
stock. Normally served with a rich sauce made
from onions and butter. |
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DESSERTS AND CAKES;
one of the most popular is called 'far.' This
is a deep golden custard like flan filled
with prunes that have normally been soaked
on dark rum. Le gâteau breton is
a traditional breton cake that melts in your
mouth and leaves the taste of fresh butter.
The e kouign amann, literally meaning
butter cake, was created in 1865 in the small
sea town of Douarnenez. It is perfect, served
slightly warmed, for afternoon tea. |
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CIDER; the sparkling
drink made from a large variety of apples,
and usually with a strength of between 4%
- 7%. Cider is traditionally drunk in Brittany
to accompany crepes or gallettes. In Finistère
look out for AOC Cornouaille, which is a guarantee
of high quality. There is also Lambig and
Pommeau, which are much stronger and often
drunk as an apéritif. |
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BEERS; up until
a few centuries past, the Breton brewing industry
was strong and there were numerous breweries.
After a sharp decline, this is thankfully
making a strong return here in Finistère
and they produce high quality beers with a
distinctive flavour, popular amongst the young
and old. |
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The many kilometres of coastline that surround
Brittany provides it with what is probably
some of the best seafood in the world. Brittany
is also the home of the sweet crepe, and the
savoury gallette. Both are very popular and
can be eaten with a huge variety of different
fillings. Be prepared to loosen your belt
a notch or two during your stay!
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Cafe
du Port, St Marine - Excellent
restaurant with high quality of
food and service at very good
prices. As you would guess the
main speciality is seafood, although
they do have a number of other
dishes as well as some vegetarian
options. Nothing better than sitting
on the patio at the front of the
restaurant on a nice warm evening
and just watching the world go
by. Very popular with the sailing
fratenity, so it is advised to
book and confirm as it gets very
busy. |
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Des
Voyageurs - All dishes are prepared
by the owner/chef, Monsieur Legrand.
Located at the centre of Ploneour
Lanvern, the restaurant serves
a range of dishes from sea and
land: home-made fish soup, home-made
paté with port, lobster,
and much much more. Warm and welcoming
surroundings in which to enjoy
your meal.
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le
Willy's - A pleasant and sociable
bar in the local town of Ploneour
Lanvern, about a brisk 15 minute
walk from Le Guib. Provides the
usual selection of draft and bottled
beers and wine of course, but
no food except bar snacks. They
have a pool table in the backroom
and a small television in the
main bar. Good to mix with the
locals. |
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Yakka
- Another bar near the centre
of Ploneour Lanvern. Lively sports
bar with lots of various entertainment,
especially a side bar where children
can go in. Plenty of room at the
front to sit and have a well earned
drink on a warm summer evening.
Frequented by both locals and
tourists, so good atmosphere.
About a 15 minute walk from Le
Guib. |
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Creperie
Du Mehir - Restauration traditionnel
as we say. A small family run
restaurant in the centre of Ploneour,
specialising in typical Breton
fare, with a huge selection of
crepes and gallettes and various
fillings. Make sure you book and
check out the opening times, as
they very often close relatively
early in the evening. |
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le
Winch - One of our favourites,
located at the very tip of Ile
Tudy and about a 15 minute drive
from Le Guib. Winch is situated
right at the side of the small
harbour in Ile Tudy and a beautiful
location to sit and have a small
aperitif. It gets very busy during
the summer months, when they often
have live music outside. Great
beers and food, a speciality being
Tapas. |
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Hotel Modern
- Also in Ile Tudy, right
opposite Winch. Large family
restaurant inside and of course
plenty of room outside to
soak up the sun whilst your
tucking into your moules.
Serves a good selection of
both 'a la carte' and formule,
a very popular French way
of dining when you can select
from a price based menu consisting
of several courses. Good value!
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| February/March |
350€
per week |
| April/May |
350€
per week |
| June |
450€
per week |
| July |
550€
per week |
| August |
650€
per week |
| September |
550€
per week |
| October |
350€
per week |
| November |
250€
per week |
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