{"id":27673,"date":"2017-08-22T05:45:42","date_gmt":"2017-08-22T03:45:42","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=27673"},"modified":"2017-09-03T20:29:51","modified_gmt":"2017-09-03T18:29:51","slug":"food-and-drink-in-brittany","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/food-and-drink-in-brittany\/","title":{"rendered":"Food and drink in Brittany"},"content":{"rendered":"

I am in Brittany this week getting ready for a very special wedding<\/a>. As promised last week, this week I’ll share a snap shot of some of the things I’m most looking forward to eating not just here in Bretagne<\/strong>, but also in my few days in Paris. And in a few weeks*, more stories and pictures from our actual trip!<\/p>\n

\"\"

The flag of Brittany<\/p><\/div>\n

\"\"La soupe \u00e0 l’oignon<\/strong><\/p>\n

We’re starting our tour of France in Paris (even though by the time you read this, I’ll already be en Bretagne!<\/strong>). Getting to Paris can be a chore, since the d\u00e9calage horaire <\/a><\/strong>seems to affect me more as I get plus vieux<\/a>. <\/strong>When I was plus jeune<\/a> <\/strong>I could get off a plane and spend the whole day enjoying Paris . . . before ending up in the wee hours of la nuit<\/strong> (the night)<\/em> enjoying un bol de soupe \u00e0 l’oignon<\/strong><\/a> (a bowl of onion soup). <\/em>It might be summer, and I might not be as young as I once was, but I’m planning on finding myself a d\u00e9licieux<\/strong> (delicious) <\/em>bowl of onion soup.<\/p>\n

Le foie gras\"\"<\/strong><\/p>\n

I know this dish can be controversial, but I have been a fan since my first trip to France il y a trente-et-un ans<\/strong> (31 years ago)<\/em>. Le foie gras<\/strong> (fatted goose liver)<\/em> may not be to everyone’s taste, but I assure you it is d\u00e9licieux. Le foie gras<\/strong> on some nice toast points with a nice Sauternes (sweet white wine from the Bordeaux region of France) – for my money (and it’s not cheap!) – can’t be beat as the opening course** of a perfect French meal.<\/p>\n

\"\"Les galettes<\/strong><\/p>\n

More savory than a cr\u00eape, une galette<\/strong> (a buckwheat-flower crepe)<\/em> is often served as an evening meal in Bretagne. <\/strong>I prefer mine with un \u0153uf, du jambon, et du fromage (gruy\u00e8re de pr\u00e9f\u00e9rence)<\/strong> (en egg, ham, and cheese (Swiss, please))<\/em>, but you can find galettes<\/strong> stuffed with all sorts of savory fillings from des asperges<\/strong> to <\/a>les champignons.<\/strong><\/p>\n

Le cidre\"\"<\/strong><\/p>\n

Finally to wash it all down, a nice glass (or in Bretagne<\/strong> more likely une bol\u00e9e<\/strong>\/a large cup, almost a bowl<\/em>) of cidre<\/strong> (the local hard cider,<\/em> more like a sparkling apple-based wine than the more beer-like hard ciders of England or which have become more popular in the US of late). Le cidre<\/strong> is crisp, dry, and refreshing . . . and pairs perfectly with une galette<\/strong> or a nice cr\u00eape.<\/p>\n

* Le mardi 29 ao\u00fbt <\/strong>(Tuesday, August 29)<\/em> I will actually be on a plane flying home from France. I’ve already prepared a special “end of vacation” post for you that I hope you’ll enjoy.
\n** The first course in France, what we would call in English the appetizer, is called un entr\u00e9e (an entree). <\/em>The entree in English, is the main dish which follows the entr\u00e9e. <\/em>In French, that main dish (after the appetizer\/entr\u00e9e<\/em>) is called le plat principal <\/em>(the main\/principle dish).<\/em><\/p>\n

Image Credits:
\nFlag – Public Domain, https:\/\/commons.wikimedia.org\/w\/index.php?curid=537353
\nOnion Soup – By Ludovic P\u00e9ron (Own work) [CC BY-SA 3.0 (http:\/\/creativecommons.org\/licenses\/by-sa\/3.0)], via Wikimedia Commons
\nCidre – Yak at the German language Wikipedia [GFDL (http:\/\/www.gnu.org\/copyleft\/fdl.html) or CC-BY-SA-3.0 (http:\/\/creativecommons.org\/licenses\/by-sa\/3.0\/)], via Wikimedia Commons
\nFoie gras – By Laurent Espitallier from France – Sauternes & Foie gras, CC BY 2.0, https:\/\/commons.wikimedia.org\/w\/index.php?curid=3397250
\nGalette – By Misaochaaan – Own work, CC BY-SA 3.0, https:\/\/commons.wikimedia.org\/w\/index.php?curid=45638094<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

I am in Brittany this week getting ready for a very special wedding. As promised last week, this week I’ll share a snap shot of some of the things I’m most looking forward to eating not just here in Bretagne, but also in my few days in Paris. And in a few weeks*, more stories…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":139,"featured_media":27684,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,13],"tags":[2149,284,11656,316,339,432],"class_list":["post-27673","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","category-vocabulary","tag-france","tag-free-french-lessons","tag-french-blog","tag-french-culture","tag-french-food","tag-french-vocabulary"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t