Invite Finistère and Brittany to your New Year’s Eve table!
When you love to cook, the Christmas meal is a special moment and an opportunity to prepare dishes that are a change from the everyday. If you want to awaken your guests’ taste buds this year, we’ve put together a few recipe ideas based on the great classics of Breton gastronomy. From our campsite in Fouesnanthead for South Finistère, a land of flavors and specialties!
To start, a seafood platter with fresh, iodized flavours
Bring a breath of fresh air to your table! Let yourself be tempted by an authentic seafood platter, deliciously composed of your choice of hollow oysters, flat oysters, clams, crab, crabs, langoustines, shrimps, periwinkles, whelks… In our part of the world, the pink clam is highly prized for its fine, fragrant flesh, and the Glénan lobster, “the king of lobsters”, tantalizes the taste buds of even the most discerning gourmets. Festive and convivial, the seafood platter remains an essential part of the end-of-year festivities!
To continue, a dilemma! Sea bream or scallops?
This year, why not forget the traditional turkey and chestnuts and choose a fish recipe? Monkfish, sea bass, gilthead bream, pollack, sole… the hardest part is deciding! At La Roche Percée campsite, we’re lucky enough to be located right next to the Beg-Meil slipway in Fouesnant, and just a few kilometers from Concarneau’s fishing port. It’s here that the boats bring the finest fish and seafood from the South Finistère coast to the quayside. That’s why we’re still hesitating between a steamed sea bream with buckwheat risotto or scallop ravioli filled with shrimp served on a lobster velouté… We hope to be up to the task!
A crisp end to a meal that smells of Brittany
To end on a sweet note, why not try your hand at making an ice-cream millefeuille with crêpes dentelles? In this Breton-style version, the pastry cream is replaced with salted butter caramel ice cream! A speciality of Finistère, the crêpe dentelle (also known as gavotte) is a light, crispy ingredient perfect for many desserts. Anecdotally, the crêpe dentelle was accidentally invented in 1886 by a Quimper cook who wanted to make a cookie from crêpe dough! In any case, this Christmas millefeuille is an exquisite dessert that’s sure to please all your guests.