Food in Morbihan

Fish is really outstanding - better than other areas of France. At the fishmongers (2 in La Roche, plus the supermarket) the fish is tagged with the place and the date of its catching.

Spring tides (when there is a full moon) allow fishing for mussels. Penestin is probably best, though Piriac will also yield clams. August and September probably best and the beaches will be very crowded with locals looking for mussels. Get to the beach 45 minutes before low tide.

River fishing is possible on the Vilaine, and if you don't catch anything you can blame it on silures (=catfish) which hoover up many small fish.

Fishing machine on the marais below La Ruelmain (right)

The Redon area is renowned for chestnuts, in season in mid October. Peaule has an annual festival run in their honour. Sit down meal, roast chestnuts, a wine tent, Breton dancing all feature. You can gather your own chestnuts at the roadside, or buy them from the local markets, or wherever there is a sign. Cider is made locally, and a kind of calvados called "gout" (=the taste) and disastrously overproof. Whatever cider you don't drink this year is distilled by travelling distilleries so as to free up your cuves (=polytainer) for the current vintage. November.

Travelling Still (left)

The gardens at La Ruelmain

are also a source of food, but the best comes too late for the main holiday season. Cherries in June, various herbs all year, Plums in July, figs in the autumn up to mid October, grapes in September, apples also in September. You are invited to pick what you like.

Other local specialities

are well enough known or well enough advertised not to mention in detail, but include salt (from Guerande), crepes and galettes, phar Breton (a really heavy pudding made with prunes)

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