Breton flavors: treasures in the kitchen – Seven to eight

Apart from its 2,263 km of coastline, 8,500 islands and islets already making its reputation, Finistère also has a culinary heritage. Enthusiasts are fighting for the promotion of its famous pancakes or its seafood specialties, mixing meat and fish. At the mouth of the Aber-Wrac’h, a coastal river in northern Finistère that flows into the Iroise Sea, Sylvain Huchette, a biologist and shellfish farmer, and his friend Sten Marc as a very experimental fishing party. In a cage, Sylvain raises abalones, these very rare shells that the great chiefs snatch away. A luxury snail, sold for up to 100 euros per kilo. Sten Marc is a refined cheesemaker, and his somewhat crazy way of aging his cheeses is by dipping them in the sea with abalone. Aged to a depth of ten meters, with the pressure of the water, the cheeses will become creamier. They will remain submerged for four to eight weeks. Sten Marc hopes to be able to market this atypical blue one of these days. It has already found its name: “the blue of Iroise”. At the end of Brittany, the end of the land: Finistère. A name that evokes steep coasts, wide open spaces, wild moors. But also, and it is less known, a land of gourmets where women and men perpetuate an ancestral cuisine. Some of them are reinvented and others have sought without creating new saviors. Such a thousand riches where enthusiasts of taste and good food must compose with another local peculiarity. This video excerpt is broadcast by Sept à Huit life, a broadcast of information and reports broadcast on TF1 and presented by Harry Roselmack. 7 to 8 offer 3 to 4 reports on current events: politics, miscellaneous facts, society or international events.

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