Gastronomy

Golf and gastronomy – a great combination

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Walking 18 holes is the perfect way to work up an appetite and Brittany certainly delivers. With sensational seafood, tender and succulent meat, locally grown veg and delicious cheeses and desserts – all washed down with either cider or beer – meals are part and parcel of the game itself.

Seafood tops the leaderboard

Although Brittany is bursting with all sorts of fabulous fayre, it’s probably best known for its superb seafood. With every type of shellfish from lobster and langoustine to shrimps and scallops, a common feature on menus, it’s hard to choose – so why not opt for the all-embracing, mouth-watering, seafood platter? Stretches of the coast are known for their oyster production too so you can get shucking!

Are you game?

If you prefer your meat, there’s wonderful lamb, some of the best pork in France – and obviously sausages – as well as duck, chicken, steak... The fertile countryside also produces endless vegetables and Brittany also happens to be France’s number one producer of artichokes. The adventurous should try some fresh or pickled seaweed – it’s both tasty and very healthy, allegedly!

Dairy queen

Brittany is also famous for its crêpes and while these are served sweet, galettes are their savoury counterparts and come with every imaginable filling – galette saucisse anyone?  A great dairy area, Brittany produces a fifth of France’s milk and a third of its butter. Expect buttery pastry desserts – a fine apple tart served with salted butter caramel and a dollop of artisanal ice cream is a perennial favourite in the region...

A little something to wash it down...

Although Muscadet is produced in the south, Brittany is particularly renowned for producing excellent cider and beer. Pear cider is also popular as is cider brandy. Brewed with malted barley and flavoured with various plants and a little honey, Cervoise Lancelot beer is outstanding, especially after a round of golf!