Accommodation and restaurants
Taste the fruits of the soil and of the sea!
The Bay of Morlaix is comparable to an enormous fish-pond in a vast kitchen garden! With the rich produce of the sea and of the soil, sold ultra-fresh in the shops and markets, local chefs have at hand the finest raw materials from which to elicit their gastronomic creations.
A few local specialities
A holiday in the Bay of Morlaix is the ideal opportunity to indulge in a seafood platter, sample edible sea grass (Salicornia Europea) or seaweed tartare, then yield to the temptation of a few sweetmeats: sugary-buttery treats, amongst which an absolute must is kouign aman ("pure butter cake") - irresistible with its crisp caramelized puff pastry!
Crêpes and buckwheat pancakes (galettes) are served with the most inventive fillings imaginable, but the old favourites appear on every menu: butter and sugar crêpes/egg, ham and cheese galettes.
The kig a farz ("meat and flour" in Breton), a traditional dish, is a beef and pork hock stew with carrots, leeks, cabbage, onions, turnips and, last and not least, a sealed bag filled with buckwheat flour (farz), all simmered in stock. It can be eaten as it comes, or served with lipig, a melted-butter sauce with diced bacon and shallots. Quite a welcome dish after a day on the ocean wave!
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