Celtic French food: farms and fishermen
The costal communities of Brittany in Western France have been overshadowed in the culinary world by more wealthy, more renowned parts of France.
What made Brittany a culinary region overlooked in bourgeois gastronomy is what makes it a fascinating place in the battle for craft foods within an ever-growing industrial food environment. The Breton people, whose culture was shunned, were able to reaffirm their regional identity through cooking.
Breton food prides itself not on caviar but on shellfish, not on hyper-priced wines but on rustic ciders and Muscadets, not on foie gras but on root vegetables, dairy, buckwheat, and pork from snout to tail.
We strive to make sense of this exotic heritage by making food that recounts the journey of the ingredients it includes.
We believe that embedding food in history is a great way to engage with our guests, to share rather than only consume.
Penn Sardin: an homage
In the first half of the 20th century many rural Breton women were forced to leave their households in their early teens to work as laborers in sardine canneries, where they were forbidden to speak their native language, Celtic Breton. The workers were given the derogatory nickname Penn Sardin, a Breton term meaning ‘Sardine Head’.
Some of these women, inspired by ideals of communism and workers’ self-management, fought for equality and a better life in a famous and long-lasting strike in Douarnenez in 1924.
Our feasts are an homage to them, and in recognition of working-class women fighting for equality around the world.