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
Quimper area
Published April 26, 2011 | The country of Cornwall consists of 9 of municipalities : Concarneau-Cornwall, Châteaulin-Porzay, Cap Sizun, Top Bigouden, Bigouden South, countries of Douarnenez, countries Quimperlé, Fouesnantais countries and countries Glazik plus the urban community of Quimper and two isolated communities (Locronan and the Ile de Sein).
The Country of Gauguin is essentially straddling the communities of Cornwall-Concarneau, Country of Qumperlé. Its purpose is to register commercially and culturally in a tourist perimeter was attended historically, for more than 150 ans, by many artists, just as French and foreign.
Otherwise, in this region, it is a common essential : is water.
Whether sea, land or river, it is pervasive ….
Until you discover the history of this little corner of Earth, we propose to visualize the diversity of the coast, landscapes and Breton festivals and discover artists.
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Stay tuned for the result of this discovery…….
Posted in Stories from the Country | 
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