Chris Slade describes the son et lumiere presentation at the abbey of Bon Repos called "Le Pays de Conomor" in Brittany, which takes place during the first two weeks of August.
Category: French Recipes
Nicola’s nearest takeaway is 45kms away, so a typically Friday night takeaway is out. However, the Bretons have their own traditions – one of which is the Friday night galette at home.
This is another dish that Raymond Blanc cooked on his program when he visited Lyon (France) and that I really fancied after watching it: pike quenelles. Look here for a recipe for easy pike quenelles.
After watching French chef Raymond Blanc on English TV last week, Rachel fancied one of the dishes he cooked. The Saucisse de Morteau… The Morteau sausage is made in the region of Franche Comté, is smoked and made with pork.
Tartiflette is a French dish from the Haute Savoie region of France, made with potatoes, reblochon cheese, cream, and lardons. It is not for the faint hearted, nor those on a diet, but is a popular in French ski resorts.
Every French person knows how to serve Bouillabaisse de Marseille, but in Brittany, it would be considered sacrilege not to use local ingredients when cooking. Read on to find out how bouillabaisse is served… in Brittany!