You are here:
Aboard
We always victual the boat in advance of your arrival on all sailing courses. Provisions are provided for all breakfasts, lunches and 4 evening meals aboard. You have one evening ashore to sample the local Breton cuisine. We endeavour to cater for any specific dietary requirements where possible.
The evening meals are hearty, healthy, homemade dishes using locally sourced products, where available. We endeavour to respect the seasons and use fresh organic produce where possible. You will also have a selection of homemade cakes, perhaps a Lemon Drizzle, Double Chocolate, Muffins, Banana Bread, Flapjacks or a Raspberry Bakewell to name a few.
You will have the opportunity to go ashore in the evenings to sample the local bar cafes.
Local Specialities
Brittany's traditional food is among the best, based on an abundant supply of fresh produce from its rich agricultural land and bountiful seas. Breton cuisine is characterised by its simplicity and the quality of products used claiming some of the best seafood and vegetables in the country.
The galette is prepared using buckwheat. These are savoury pancakes garnished with ham, cheese. Crepes are prepared using wheat flour and are sweet and are usually washed down with cider or a special milk ‘lait ribot’. Both are available in the crêperies which pop up in every town right across Brittany.
Among favourite desserts are Far Breton a flan based on eggs and milk, often enriched with prunes, flavoured with vanilla or cinnamon, and sometimes rum. Kouign-amann means “Butter Cake”, it’s made from risen dough, with the incorporation of salted butter, using the same method as for flaky pastry.
Of course we couldn’t forget the extensive coastline where Brittany reaps the harvest of the sea, a fabulous variety of shellfish, cockles, clams, winkles and whelks, scallops and more. There are brown, sleepy, velvet and spider crabs and numerous varieties of oysters. Mussels are equally popular, either marinières cooked in white wine, or Brittany style with apples and shallot. In deeper waters Coquille Saint-Jacques, langoustines and lobsters are caught.
Brittany’s traditional drink is cider which may be clear or cloudy, pale or dark, floral or spicy depending on the type of apples. Cider also plays its role in pre-dinner drinks, mixed with apple brandy to produce Pommeau, or with blackcurrant liqueur for a Kir Breton.
