Pays de Saint-Malo craquelin
Originally made by accident by an apprentice baker who forgot to add the butter to the heated pastry, the craquelin’s characteristic bowl shape has remained unchanged since the 17th century.
Craquelins make a sweet or savoury snack, and nowadays they are one of Saint-Malo’s most popular specialities!
photo : Les Craquelins de Saint-Malo
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Restaurant suggestion
Dégustation Le Herpin
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Delicious local food
Food and Drink
Here in Upper Brittany, you can enjoy the best of both worlds with local food from the land and the sea ! Fish and seafood from little harbours, the open sea and along the shore. Fresh vegetables including tasty new potatoes, dairy produce from the lush meadows, fruit from our orchards... good local food is part of our way of life.
Recipe idea
Sévigné Roulade - Rolled Stuffed Guinea Fowl
An original recipe from Joseph Froc, chef at the Le Pen'Roc hotel-restaurant at Châteaubourg in Ille-et-Vilaine. Simple and delicious, your guests will be very impressed !
Bone the guinea fowl, then flatten the meat to an even thickness. Keep the trimmings for the stuffing.
- For the stuffing:
Brown the shallots, mushrooms and walnuts in butter, then leave to cool. Chop the guinea fowl trimmings and the chicken breast, mix with the egg, shallot mixture and chopped parsley. Season.
A market to visit
Markets
Markets are picturesque, fun and lively and a great place for meeting people. Wander amongst the colourful stalls and treat yourself to fresh local produce.
Monday morning
Bain-de-Bretagne - Combourg - Redon - Saint-Briac-sur-Mer (juillet et août) - Saint-Malo Rocabey - Vitré.
Monday afternoon
Redon - Sens de Bretagne
