I once read an article about hotel cleanliness, one of those exposés on all the bacteria (and worse) lurking in the pristine-seeming corners of guest rooms. Needless to say, I haven’t had a good night’s rest away from home ever since.
But on a recent trip to Brittany, I was surprised to find myself close to comfortable (trust me, this is the highest praise coming from me) at the most delightful bed and breakfast, Le Manoir de Lanroz in Quimper.
After all, how could I not be charmed when I walked into my room and saw this magnificent view of the Odet river? Add to this beautiful antique furnishings, spick-and-span cleanliness, and free wifi access, and I was even able to overcome my phobias enough to kick off my shoes and walk around barefoot.
The B&B’s owners, Monsieur and Madame de Brommer, are exceedingly kind and proud of their home — which has been part of their family for decades, maybe centuries — and Breton roots. For my final breakfast, they bought me a special pastry — a Breton cake called far — because they knew I was curious about the local cuisine. It was like a sturdy flan, sweetly scented with vanilla, and studded with prunes. I liked it so much that Madame gave me a recipe for it.
In fact, I was truly touched to the core by the warm-hearted generosity that I found in Brittany. Almost every person I met gifted me with something, whether it was a half dozen eggs plucked straight from the nest, to a half a pound of salted butter, to a stack of homemade buckwheat crêpes. I managed to transport everything home safely, but I have to admit that without the sharp rush of Breton air, nothing tasted quite the same.
Do you collect recipes on your travels, mes amis? I’d love to hear!
100 grams sugar
150 grams flour
1/2 liter milk
1/2 cup pitted prunes, cut into a large dice
Butter a baking dish and scatter the prunes over the bottom. Mix the remaining ingredients well and add to the dish. Bake for 45 minutes at 180ºC.