Located in the very north west of France, Brittany has more than 1000 km of coastline. Not surprisingly, its cuisine is hence based mainly on fresh and high quality seafood.
We cooked and enjoyed tasting the following dishes:
- Sardine tarts with eggplant and tomato sauce
- Langoustine carpaccio with avruga (herring roe)
- Seabass and Kig Ha Farz (a buckwheat pudding with meat boiled and then fried until bread crumbly - a Brittany speciality)
- Blue bobster ragout (stew) with spring vegetables
- Layered crepes in orange and egg custard sauce with salted butter ice-cream
Thank you, Brittany! It was a delicious tasting menu :)
Pick of Flavours: Sardine tarts - super tasty
Click
here to discover more about Brittany.
Happy reading,
Maison Emil Paris :)
 |
| Sardines tart |
 |
| Olive tart as base |
 |
| Pan fried eggplant |
 |
| Langoustine carpaccio with oyster leaf |
 |
| Carpaccio with avruga sauce |
 |
| Herbs for the carpaccio |
 |
| Seabass with Kig Ha Farz |
 |
| Kig Ha Farz - buckwheat pudding with meat cooked and then fried until bread crumbly |
 |
| Blue lobster about with pasta |
 |
| Lobster without bisque |
 |
| Blue lobsters from Brittany - known for its colour, coral and meat |
 |
| Boiled lobsters |
 |
| Lobster bisque - lobster shells and stock reduced with cream |
 |
| Lobster fried in butter - yum :) |
 |
| Crepe and salted butter caramel ice cream |
No comments:
Post a Comment