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.
Lait ribot is a by-product of butter making, which the English call buttermilk.
Bretons enjoy a glass or two of lait ribot and quite often the only fresh milk you find in supermarkets is ‘lait ribot’. If you want ‘normal’ milk you have to drink UHT milk (which is not the same thing at all).
The Bretons add lait ribot to fresh fruit, to soup and to mashed potatoes, and I also know many Bretons who dunk their galettes (savory buckwheat pancakes) into lait ribot.
To me, lait ribot is very much like marmite, you either love it or hate it. When you are next in Brittany have a glass and let me know what you think.
Editor Notes about Lait Ribot
Lait Ribot has been made in Brittany for thousands of years and is also made in other areas of France where it is known as ‘lait battu’, lait baratté or ‘lait de beurre’.
I haven’t knowingly tasted it, but I’ll look out for it from now on.