The Atlantic North-West Coast of France can be wild; you may get caught in strong blowing winds.  Rocky coastlines provide the most delicious seafood and crustaceans.

Driving along the coast is simply beautiful, as are routes further inland. French farm country makes you want to take photos non-stop. Even the cows seem to have a smile on their faces. Agritourism for us meant staying on a working kettle farm in the fall, the weather not cooperating most of the time, but nevertheless an experience I wouldn’t want to miss.

One of my most unforgettable culinary surprises took place in popular Saint Malo though, where I would have expected the tourist-typical fare …. Sitting outside -I always do, even if I have to wear my coat- at a small bistro table, I opted for a ‘Lobster Cappuccino’, what I thought was going to be a cute little soup with some fresh bread. Out came, served in a fire red cup on a fire red saucer, an incredibly aromatic dish accompanied by house-made bread sticks and warm-from-the-oven croutons. Piping hot, creamy and topped with frothed lobster cream, sitting on it a generous portion of steamed lobster meat. I was afraid to taste it, worrying that the flavours would not deliver what the presentation promised. How wrong I was! To this day I can remember the heavenly perfection, the balance of the flavours, the textures, the smell …. this was the moment when I understood the term ‘food porn’. I have made promises to myself to go back and hopefully find that the Bistro still exists. I will definitely go there very hungry.

Contrasting the more contemporary approach to cooking, there are dishes offered in many towns made to old recipes, who have not changed much over time. Like a region-typical breakfast: Buckwheat Galette. Unlike its relative, the Crepe, the Galette is more often a savoury dish. I tried it with bacon and egg, a tempting version on a cool day. Fillings could be anything the heart desires, from meat to cheeses from smoked fish to vegetables and so much more.

Buckwheat flour has a specific taste and may need some getting used to. When I taste the batter, I can never really fall in love with it, but cooked and filled with goodies, it turns into a delicacy for me. Try it for breakfast or a light lunch with your choice of filling.