Kitchen
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Le Foie Gras, fun for the holidays in Southern Finistère
Published December 28, 2013 | 
Some recipes and some addresses
To make a good foie gras, you have to work a foie gras hot and eviscerated as soon as possible after evisceration.
CIs the basis of all : to make a good foie gras, we must start with a raw material of excellent quality.
But this condition is not sufficient to guarantee a satisfactory result : sometimes the foie gras' based’ to bake 5 %, even 15 to 20 %. There are several reasons for this.
Oie ou canard ?
In the beginning was the goose… but the ease of breeding duck, the mule, increased resilience to summer temperatures and more regular products have prompted producers, especially industrial, to promote foie gras.
Where to buy good foie gras for the holidays in the south Finsistére, a Brittany, Country to Gauguin :
Le Clos de Kerverry, farmer and manufacturer of duck foie gras in southern Finistère .
Store selling its products Pleuven
Pont Aven a new restaurant
Published August 2, 2013 | Fireplaces of Yesteryear
14 Street Meunières
29930 Pont Aven
AS : 09 81 44 14 30
Port : 06 61 67 44 21
In a house at the end of the XVIII century,, fully restored in accordance with the authentic soul of old Breton houses, you can enjoy a generous kitchen, made of fresh fish : bar, sole, whole monkfish for two, poultry farm nearby brief, you including local products.
Bazaar Sweets Maniac
Published February 6, 2013 | Come and discover our new small delicacies from 13 February Bazar Maniac !
Henceforth…our “homemade hot chocolate” and our beautiful selection of teas will be accompanied by a selection of small craft cakes signed “The dinette Laurette” …! (ladinettedelaurette.blogspot.com)
The Bazaar Maniac
1,Church Square
29930 Nizon
1,Church Square
29930 Nizon
Posted in blog, Kitchen, Info Shops | 
bazar maniac, coffee, degustation, the dinette, laurette, Nizon, Pont-Aven, tea | 
Leave a commentEve's Eve Grand Moulin Poulguin southern Brittany Finistere
Published December 4, 2012 | Moulin réveillonne for passage 2013 !
En effet, during the night shift, Le Moulin du Grand Pont Aven in Poulguin offers a New Year's Eve Festivities
Jean Marc and Celine you have concocted a New Year's Eve meal quality for both the table and the mind with a fireworks display for entering the year 2013.
Great appetizer buffet and entry
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Plate with its land and sea quail with morel sauce and
Jacques scallops
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Showpieces
For 35 € per person !
Book now
because the number of seats for the meal will be limited
Concert and fireworks punctuate the night of New Year
Garzon on the winepress of Moëlan Sea
Published June 21, 2012 |
Domestic architecture (castles, manors, houses ...)
is an important habitat in Breton : 31 % Monuments in Finistere.
The Wine Press of Garzon is one of them :
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Lise and Paul Sellin invites you to discover the world that have created within an ancestral home and family 1861.
In 10 ans, we have successfully restored a second youth, while preserving its own spirit and the atmosphere in these houses that we love.
The rehabilitation of this building, in the state of ruin at the time, was done by a restore-based natural materials (hemp,lime,wood,stones…) marrying and environmental standards in health and energy savings while enhancing the natural beauty of these large rooms with large oak beams and fireplace also centenary granite.
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Moëlan sur Mer is a seaside resort to the charms of various sized, its ports, beaches, its art cinema and testing of a very good comfort and excellent sound quality for such a small town, short of the ideal vacation or extended stays to discover the South Finistere.
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Photos kindly provided by Mr Paul Sellin.
Good tasting and good stay in this little paradise Breton !!!
Qu’est ce bon pizzaïolo
Published December 5, 2011 |
The job of pizza maker :
– The pizza maker is responsible for achieving the dishes on the menu of a Pizzeria : classic pizzas and developed, the appetizers and desserts, and revenues of fresh pasta and bruschetta which is a popular and refreshing entry, very used in the trattorias around Rome.
– According to the organization of the establishment, It manufactures different pizza doughs used (yeast dough, leavened doughs made, pasta "caterers") or receives from its supplier.
It prepares the single seals (tomatoes, different cheeses, herbs) developed and trim (accompanying sauces, seafood, delicatessen, vegetables), ensures kneading and baking the dough, performs the setting up of the seal and then baking the pizza.
– It is also responsible for the development of fresh pasta dishes and their accompanying pad, of appetizers and desserts, most often developed according to classic Italian recipes.
What are the main qualities of a good pizza maker :
– Good cook and good pastry, since it has to provide all the meals in the majority of small establishments
– Ability to work in teams, in particular with the servers
– Timeliness and stress resistance, there as in the famous restaurant : Gunshot !
– Fitness, heat that reigns behind the pizza ovens making them particularly difficult work of pizzaïolo
– Knowledge of hygiene rules in force
Blandine at Pont-Aven, all the above criteria are present.
Elle fait sa pâte elle-même et c’est la principale grande différence d’avec les autres pizzérias du Pays de Gauguin.
The consistencies and tastes of its pizzas are inimitable.
If you like this article, if you want to share this house with one or friend(and), please use the links below social.
Pont-Aven, another pizzeria, the Moulin du Grand Poulguin before the edge of, before the port is a map of pizzas to eat in or to win
Enjoy your visit to its website !
Posted in Kitchen, Info Shops | blandine, Brittany, bruschetta, in blandine, cook, finistere, pizza, pizza, pizzas, pizzeria, Pont-Aven, quimperle, south | Leave a commentA new kitchen in the Land of Gauguin
Published December 5, 2011 |
Farroudja Jafar and Larbi offer to awaken our taste buds with flavors of Brittany North Africa and the Mediterranean Basin !
A installant, Since July 2011, the convenience store of common food products and products of basic maintenance, the couple Larbi us pleasure for us to enjoy typical and traditional takeaway such, course, the Couscous Larbi, but all kinds of tagines, de bricks farcies, gratins.
Who says North Africa, Algérie, Tunisie, Maroc, said traditional pastries honey, worked with almonds, Sesame, all homemade by the excellent pastry what Farroudja, also an excellent cook any further !
Here are some : Horns of Gazelle, Montecao, Makrout with dates, Baklawa, Griwech, Ghribia, Mchewec, Dziriettes
All dishes are prepared with fresh vegetables, quality meats (chickens, lambs, viande hachée) meals and overnight !
The grocery store offers, beyond the current troubleshooting, the opportunity to offer a Mediterranean wine such as Sidi Brahim and Boulaouane, but also the Cuvée du President of Algeria, Castle Mascara, Castle Beni Chougrane, Tellagh Castle and many others.
You will find this place, unusual for its culinary proposal, on the mound Poulou, in Quimperlé, 60, Street Couédic.
You will discover these dishes to the bends of Country Markets Gauguin, namely :
Friday the Place Saint Michel Quimperlé
Le Samedi à Quimper, Tuesdays at Moelan Sea, The au mercredi Pouldu season, and off at Faouët and the market in Lorient Merville ! <….Read More ……>
Posted in Kitchen, Info Shops | 29, Africa, algerienne, Baklawa, Boulaouane, brittany, horned Gazelle, couscous, cuisine, DEPANNAGE, Dziriettes, grocery, South Finistere, Ghribia, Griwech, kabyle, larbi, Makrout with dates, Mchewec, mediterannée, méditerannéenn, Montecao, north, Pastry, pays-de-Gauguin, paysdegauguin, takeaway, quimperle | Leave a comment