As a frenchman, travelling in Brittany last week, I would’nt expect to find a typical french and local beverage I did’nt know… Laurence Guémené, owner of l’ « Hôt’Berge », made me discover it.
It is called « Tiksin » and made of Apple (« Cidre »), Quince and Honey… 12 °…
Very good taste and unfortunately unknown from most of travellers, including myself…
I spent the night in another eco-friendly B&B, « Le Clos du Tay », where the owner, Didier Ledouaron, made me taste his own marmalades at breakfast : « cramoillette » (pisenlit), « baie de sureau » (elder berry), « fleur de sureau » (elder flower), « gelée de cidre » (cider jelly) I did not expect these jams to be so tasty and delicious…
It makes me think that there are ignored treasures in many regions in the World…
Each destination does have typical (organic) food, handicrafts, cultures etc… which fulfil our curiosity and well-being.
It turns each of my trips into a unique experience and I noticed that eco-friendly places usually enable curious travellers to easily find authentic food and products…
Mots-clefs : Authentic products, Organic food, Sustainable tourism, Well-being
Bonjour,
Nous sommes ravi de faire découvrir ces saveurs a nos hôtes et de partager leurs recettes. Suite aux nombreuses demandes, sur notre site http://www.closdutay.com, à la rubrique actuali’tays nous publions certaines de ces recettes de confitures et gelées.
Cidre, fleurs de sureau et cramoillote sont déjà en ligne.
Un grand merci à William Rousseau pour son action dans le tourisme vert et pour l’environnement.
Didier