A behind-the-scenes look at the flavours and traditions of the Morlaix Bay

A morning of culinary workshops.

• Option 1. In Carantec, your clients will work alongside the team of a Michelin-starred chef and help to prepare for lunch (max. 4 people). As well as tips from professionals, this workshop offers a real behind-the-scenes look at how a gourmet meal is prepared… and is rounded off with a tasting session. Yummy!
• Option 2. Off to the seaside at Locquirec to harvest seaweed with a passionate naturalist guide (in French only)… and learn how to cook it. And the tartar recipe is as delicious as it is super easy to make at home!

In the afternoon, a visit to the Brasserie Graphique in Carantec is highly recommended. Housed in a former art gallery, the beers are brewed here just as much as the creative ideas! Each new recipe inspires a graphic creation… which is displayed on the walls and printed on the bottle labels. Your clients will leave with a delicious organic beer and a miniature work of art. Blonde, amber, brown, American pale ale or IPA… they can all be enjoyed on the premises, in the lounge area or on the terrace in the summer.

End the day with a visit to Roscoff. This small corsair town, overlooking the sea, is full of character and charm. Take your clients for a stroll through the streets, admiring the ship owners’ houses and the intricate details of their façades. Roscoff also boasts the highest concentration of seaweed in Europe. A goldmine for the Algoplus canning factory, which has been harvesting edible species and turning them into rillettes, soups and other delicious products for over 30 years. Discover their secrets on a sea-scented guided tour of the factory. All topped off with a tasting session, of course!

This morning your clients have an appointment with the Johnnies – Breton farmers who, in the 19th century, set off on their bicycles to sell their pink onions, the traditional Roscoff onion, in Great Britain. At the Maison des Johnnies, photos, films and drawings retrace the history of the Johnnies and how they produced and sold the “pink gold of Northern Finistère”. The tour is free of charge. Then it’s off to meet Eric and Tiphaine Quémener, who have taken over the family farm and are preserving its age-old traditions. They prepare each and every onion by hand, just as their father and grandfather did. And don’t forget your string of onions – so easy to carry around with you!

After a 15-minute crossing, your clients will land on the Île de Batz. It’s best to visit out of season to experience the true tranquillity of the island. And once you get there, it’s a complete change of scenery. It’s a half-day walk along a coastal path dotted with beautiful sandy beaches. Top tip: climb to the top of the lighthouse for breathtaking views (groups should book in advance). It’s a vegetable patch on an island – everything grows on Batz, including exotic plants. And a visit to the magnificent Georges Delaselle garden is a must. Back on the mainland, you can also visit the Roscoff Exotic and Botanical Garden with its 3,000 species of plants.

En route to Saint-Pol-de-Léon, the largest market gardening region in Europe. It is also famous for its “golden agricultural belt”, where rich soils and a favourable climate are ideal for growing artichokes, cauliflower, onions, shallots, potatoes… And to discover Breton vegetables from A to Z, why not take a tour of the “Légumes project” on the Kerguelen farm? A unique space that uses educational panels, photos and sensory games to explain growing methods, horticulture, supply chains and biodiversity. You can also meet the farmer in the farm’s organic plots.

Last but not least: cider… even better direct from the cider mills. Invite your clients to visit and talk to the passionate producers of the Morlaix Bay. Near Guimaëc, the Domaine de Kerveguen produces an organic cider aged in barrels… which is even served in the Elysée Palace! Between Lannion and Morlaix, at the traditional Cozmezou cider mill, Erwan Le Caër continues to build on the expertise inherited from his grandfather, creating new cuvées every year. You can wander through the orchards (in flower in spring) and discover the different stages of production… before enjoying a tasting session at the mill. Cheers! Or, in Breton: Yec’hed mat!