Lait ribot is the by product of butter making and is known as buttermilk in the UK. The French, particularly the Bretons, really like it and add it to a number of dishes (some surprising).
The Bretons love butter and consume lots of it. Brittany butter has a high fat content (more than 80%) with 16% water and between 2% and 3% salt. Do you know why they say you don’t need to add salt when making butter, or why the butter from Brittany is so yellow?
Breizh is a Breton cola made in Morbihan, France by brewer Bernard Lancelot on the site of an old gold mine. As much space seems to be set aside in supermarkets to sell this brand as for the other more popular cola drinks. Have you tried it yet?
The Breton oyster farmers will argue that it is due to their unrivalled expertise that has been handed down through the generations. This is probably true, but the quality of Brittany’s outstanding waters also help.
Nicola’s nearest takeaway is 45kms away, so a typically Friday night takeaway is out. However, the Bretons have their own traditions – one of which is the Friday night galette at home.
Representing Domaine de la Paleine, Gérald returned to Evreux for the Weekend de l’Amateur de Vin d’Evreux wine fair and caught up with Thiebault Huber-Verdereau, Domaine Huber-Verdereau and Géraud Fromont, Domaine des Marnes Blanches