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Tourist Office Information – Brittany, France – Day-tripper.net the web magazine for visitors to France.
For cross channel day trippers, shoppers and visitors wanting information on tourism in Brittany, its Cities and Towns.
Telephone and Fax numbers, web pages, links and e-mail addresses.
Brittany is the place to go for seafood. When a visiting a market be sure to have a galette, a savoury buckwheat pancake, often served with a sausage. More
Brittany has an enormously long coastline – a whopping 2,712kms.
Map of Brittany (pdf file). www.brittanytourism.com
Member of the AA? You are entitled to a discount of up to 7 – 15% on Brittany ferries fares.
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Comité Départemental du Tourisme d'Ille et Vilaine, 4, rue Jean Jaurès. 35000. Rennes. Tel: 0033 299 78 47 40.
Office de Tourisme de Saint Malo, port des Yachts, 35400. Tel: 0033 299 56 64 48. www.saint-malo-tourisme.com
– Cote d'Armor. www.cotesdarmor.fr
Dinan. Office de Tourisme de Dinan, 6, rue de l'Horloge. 22100. Tel: 0033 296 39 75 40. www.dinan.net
Dinard; Office de Tourisme de Dinard, 2, Bd. Féart. 35800. Dinard. Tel: 0033 299 46 94 12.
Comité Départemental du Tourisme – BP 1419. 29104 Quimper Cedex. Tel: 0033 298 76 20 70.
– Brest Tourist Office, Place de la Liberté – BP 91012. 29210 Brest cedex 1. Tel: 0033 298 44 24 96. www.brest-metropole-tourisme.fr
Town Hall. Tel: 0033 298 44 24 96. www.brest.fr
Roscoff; 46, rue Gambetta, BP 58, 29681 Roscoff Cedex. Tel: 0033 298 61 12 13. Open: Monday – Saturday 9.00am – 12.30pm, 1.30 – 7.00pm. Sunday and Public Holidays 10.00am to 12.00 noon. Roscoff Town Site. www.roscoff-tourisme.com
Saint Pol de Léon; Place de l'Évêché. 29250. Tel: 0033 298 69 05 69. www.saintpoldeleon.fr
Pays du Léon (area around Roscoff). www.paysduleon.com
Worth a visit (near Roscoff). www.tourisme-plouescat.com
The Departmental Tourism Committee of Morbihan. PIBS – Kerino, Allée Nicolas le Blanc, BP 408 – 56010. Vannes Cedex. Tel: 0033 297 54 06 56.
There a plenty of places to sample seafood and local food in Brittany. Try Cancale for oysters, usually served with rye bread and lemon and eaten on the quay. In St Brieuc Coquilles Saint Jacques are farmed and many local restaurants will have a dish made from the freshest catch.
Markets are a good place to sample local food, and are usually held in most major towns twice a week.
When in a restaurant make a point of looking for and trying traditional brittany cuisine such as;
– Breton Cotriade, which is a fish stew usually made with conger eel, (sometimes monkfish, mackerel or hake is used).
– Palourdes farcais, a dish made from baked clams with garlic, shallots, herbs and white wine.
– Pot au Feu de homard, an amazing fish stew using lobster, mussels, shrimp, scallops and oysters.
– Lamb, try the local lamb raised on salt water fields.
– Artichokes, these are grown locally and are worth having.
– Galettes, these are made from buckwheat flour and are served as a main course with savoury fillings.
– Crepes are made from wheat flour and are usually served as a dessert with a sweet filling.
– Kouign amman, is a very sweet butter cake.
– Cider, enter into the spirit and drink one of the local ciders.
– In shops look for Nantes biscuits, Pont-Aven butter and Quimper wafer biscuits.