De Saga van de Regio's #3: Volledig West...
Vier dozen, vier regio's en een mozaïek van smaken die synoniem staan aan ontsnappen! Bij la belle-iloise verwennen we je graag met onze kwaliteitsvolle confituren en nemen we je graag mee op reis met hun ontelbare recepten. Ter gelegenheid van de lancering van onze nieuwe Regionale Geschenksets nemen we je mee op een kleine reis door Frankrijk en zijn prachtige horizonten...
LA TRINITÉ-SUR-MER : DE WIEG VAN HET ZEILEN
Degemer mat! Het Bretonse schiereiland staat bekend om zijn wilde en betoverende kustlijnen, zijn wisselende luchten waar je drie seizoenen op één dag kunt zien, en zijn geest vol moed en authenticiteit. Het nodigt je uit voor een wandeling in de frisse lucht en om nieuwe energie op te doen.
Ter ere van onze nieuwe Plein Ouest box hebben we ervoor gekozen om koers te zetten naar La Trinité-sur-Mer, op slechts een paar kilometer van het schiereiland Quiberon, waar la belle-iloise in 2008 haar winkel opende op Cours des Quais 6.
Duik in het hart van de “Wieg van de Zeilsport”, in het gezelschap van Sylvie, al 15 jaar verkoopster en lokaal ambassadrice van belle-iloise!
How long have you lived in Brittany? Is it a good place to live?
Since the beginning of time! I'm Breton, a true Breton, born in Vannes, in Morbihan!
La Trinité is heaven! I have my own little haven of peace, a little off the beaten track, in the surrounding countryside, by the Crac'h river. Here, on the port, it's hustle and bustle, at home, it's calm!
LA BELLE-ILOISE
[blue]How did you get to belle-iloise? [blue]
The store opened in February 2008, and I arrived the same year, in June! I did my first season, and then went on to work in several stores in the area: Vannes, Port Crouesty, Carnac, Sarzeau... before coming back to La Trinité full-time.
What do you like about your job?
I love to see customers' faces light up when they taste our preserves in store. I explain to them that they can't just be eaten as they are: they can also be used to make superb recipes at home!
In tarts, quiches or gratins, they're a great way to make cooking at home easier, and create delicious, convivial dishes in no time at all. What's more, it lets you spend more time with your guests! When I reveal the different recipes to customers, they're amazed: they can't believe how easy it is to do all this!
I tell them about our head chef, François Sehier, who takes our taste buds on a journey through different regions of France, and even the world, with exotic flavors like Tuna Emietté Zanzibar or Mackerel Emietté with Seeds of Paradise!
I try out the recipe ideas myself at home. Sometimes I have fun making different versions, finding variations with ingredients I have on hand...
What does belle-iloise mean to you?
La belle-iloise is the spirit of vacations, the scent of the seaside, the aperitif and good times with family and friends... These are good preserves made in Brittany that I'm happy to sell because they're quality products, tasty and healthy at the same time!
What is your favorite belle-iloise recipe?
On a daily basis, I eat sardines the most. I don't eat meat, so sardines make up my protein portion! As I find them all really good, I like to vary from recipe to recipe.
For the real old-fashioned taste of sardines, you have to take the ones with Peanut Oil and eat them with butter bread, just like in the old days! Sardines Saint-Georges or those with olive oil and lemon are basics that go with everything...
For aperitifs, Sardines à la tapenade are great. The Pitomaïl are delicious with large pasta dishes, the Sardines A la Luzienne with mashed potatoes, and the Epices et aromates with hot potatoes or buckwheat pancakes. And the Deux Piments, I love making into a tart!
What does eating well mean to you?
It's about eating healthily and in a convivial atmosphere! Sharing, being together, and simplicity through good products.
For me, it's also buckwheat pancakes! I'm crazy about them, I couldn't go a week without buckwheat pancakes... I'm a true Breton, after all! And, what's more, with the belle-iloise tins, so there... (laughs) I slip sardines in, or tuna or mackerel, as the mood takes me!
FULL WEST
What does Brittany mean to you?
For me, Brittany is the most beautiful of regions! It's a wonderful place to live, we're happy here! We've got our tides, a beautiful sea, fine sand, beautiful coasts, a rich and diverse natural environment, good produce... we've got it all!
And, for the past few years, the weather in Brittany has been getting nicer and nicer... but you can't say that too much or everyone will want to move here! (laughs)
Tell us about La Trinité and the area where the store is located?
The store is located on the Quai du Port, with the fishing port on one side, and the marina on the other, where there are all the sailboats. On the opposite shore, there are the oyster farmers along the road to Saint-Philibert!
Big racing yachts are based here, like the Sails of Change, the world's largest ocean-racing trimaran, or Actual, Yves le Blevec's boat... I can see them out at sea from the store, it's an impressive sight!
La Trinité's main activity is sailing and its regattas, speed races. For the SPI Ouest France, which takes place every year over the Easter weekend, spectators come from all over the world! Training takes place throughout the winter, and I see a lot of sailors and yachtsmen who come to buy salads and sandwich fixings from me before setting out to sea.
What are the must-see places or activities in the area?
Stroll along the harbor, go sailing or look at the sailboats, eat a crêpe at the truck that makes great galettes next to the fish market, go to the Men Du beach - very popular for fishing - or the Kervillen beach, eat oysters facing the Crac'h river, go to the La Trinité market on Tuesdays and Fridays - very nice - visit the Carnac menhirs, go to Saint-Goustan...
And then there's Quiberon, where you have to visit the Conserverie! I always invite passers-by to visit the belle-iloise factory. They often come back to see me afterwards, amazed by the delicate work of the sardine-makers, and even more appreciative of tasting our products!
A typically local recipe to share?
Far Breton! It's very simple to make: you need eggs, milk and flour! I make it more often plain than with prunes or raisins, which take a little longer to cook. Cooking is important, because the far must be compact rather than soft.
My little secret is to put a vanilla pod and a little rum in it, just like in pancake batter - it's better, it's fragrant! To be enjoyed with cider, preferably brut!
The summer season is about to begin, what can we wish you?
May we have lots of people and work well!
And all this with a smile, goodwill, sunshine and sea air... that's the belle-iloise spirit!
Photo credits: Nozimages
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