Sticking out of France like a finger in the Atlantic Ocean, Brittany, its laced coast is perfect for a myriad of sheltered fishing ports. From these fishermen bring back some of the best seafood in France: oysters, mussels, clams, sea urchin, scallops, spiny lobster, sole, seabass, turbot, mackerel and lobster. It is the latter in it’s guise as Lobster Armoricaine or Americaine that has caused feuds for many a year; the Breton would have named after Amor meaning “country by the sea” others claim it is the invention of a Parisian chef who spent time in the America. I am no Solomon, so will happily retreat from an opinion. The best way to sample the bounty of Brittany’s seas are simply to order a plateau de fruits de mer, served simply with some red wine vinegar and shallots. Sometimes a chef needs to know when to leave well alone.

Moving inland the slightly wind battered countryside is the place for hardier vegetables; cabbage, cauliflower, carrots, onions, shallots and the globe artichoke. The artichoke is grown is such abundance that it is the chosen item for barricades when farmers protest at low prices. Strawberries and of course apples are widely grown, this is cider country.

The Atlantic coast is also responsible for serendipitous combination, lamb farmed in the area takes on the taste of the sea by feeding on salt marshes. Look out for Pré Salé lamb.

This is the land of Beurre Blanc, not a sauce named after me, but the classic butter, vinegar and shallot combination. Butter and cream abound in pastries, laced crêpes and cakes. Look out for Kouig-amann, think a of a rich croissant layered with caramalised sugar.