Urlaub an Frankreichs Atlantikküste in der Bretagne | ARD Reisen

Eine Reise durchs wunderschöne Baskenland, jetzt in der ARD Mediathek: https://1.ard.de/reisen-wunderschoen-baskenland1?yt=d

Echt Französisch und doch ein bisschen anders: Anne Willmes macht eine Reise nach Frankreich in die südliche Bretagne. Rund um den Golf von Morbihan mit seinen vielen kleinen Inseln lernt sie das bretonische Leben und seine Genüsse kennen.

00:00:00 Intro
00:01:42 Die Gemeinde La Trinité-sur-Mer
00:13:20 Carnac und seine Hinkelsteine
00:20:19 Nachhaltige Austernzucht
00:28:24 Spezialitäten aus Auray
00:32:44 Cidre aus Locoal Mendon
00:37:08 Ein besonderes Restaurant am Fluss Pénerf
00:49:10 Segeltörn auf einem besonderen Boot
00:59:09 Kulinarik auf Quiberon
01:10:41 Das Schloss Suscinio in Sarzeau
01:17:26 Salz aus Guérande
01:23:41 Ankunft in Vannes
01:27:40 Outro

Sie fährt durch die pittoresken Dörfer mit ihren typischen weiß getünchten Häusern mit blauen Fensterläden, aber auch an traumhaften Stränden vorbei. Der Atlantik zeigt sich hier von seiner wilden Seite, ist bei Wassersportlern sehr beliebt. Anne Willmes besteigt ein traditionelles Segelboot und nimmt Kurs auf die berühmte Belle-Île-en-Mer und erfährt dabei, wie das gestreifte Matrosen-Shirt aus der Bretagne die Modewelt eroberte.

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#bretagne #wunderschön #ardreisen #frankreich #insel #vannes

“Wunderschön! Urlaub in der südlichen Bretagne” ist ein Film von Anja Koenzen. Dieser Film wurde 2023 im Auftrag des WDR produziert. Alle Aussagen und Fakten entsprechen dem damaligen Stand und wurden seitdem nicht aktualisiert.

The west of France is beautiful. And there is a region that is truly French and yet a little different. We have wind, waves and lots of water. Welcome to Brittany. We are currently sailing in the Gulf of Morbihan. This is in the southern part of Brittany,

Where we want to take a closer look this time. Here the climate is milder and the towns are even more idyllic. This refers to the area around the city of Vannes. Our journey begins at the beautiful coastal town of Carnac. We dine royally on the Quiberon peninsula

And take a boat trip to Belle-Île-en-Mer, the beautiful island. Afterwards we look around Pénerf, Auray and Vannes. That’s how you love Brittany, beautiful and rough, where the Atlantic splashes against the cliffs. With charming small towns where you can enjoy typical Breton specialties. You drink cider, eat seafood and lots of other delicious things.

Because they can cook particularly well here. Why are there fewer castles in Brittany than in the rest of France? But views of areas like small natural wonders. *Music* Come with me. We are on holiday in southern Brittany. Subtitle: WDR mediagroup GmbH on behalf of WDR The Gulf of Morbihan

Takes its name from the Breton expression “Mor bihan”. It means “little sea” and, as I said, is Breton and not French, just something completely different. There are 42 islands in the small inland sea. Some are privately owned, but most can be visited. * Music * Salt water flows in the Gulf of Morbihan

Because it is connected to the Atlantic by a narrow strait. When the water recedes at low tide, some islands can even be visited on foot. Otherwise there are a lot of boats here. But be careful, the Gulf of Morbihan, and indeed the Atlantic around Brittany, is considered difficult water.

Large currents are normal, eddies and whirlpools. So not for sailing beginners. * Music * We are in the port of Trinité-sur-Mer. The Breton flag flies here. To this day, the Bretons do not see themselves as purely French, but as an ethnic group that once emigrated from the British Isles.

* Music: Nolwenn Leroy “Tri Martolod” * Isn’t that nice? This is truly the French charm. You can find it here too. Breton-French. * Music: Nolwenn Leroy “Tri Martolod” * Trinité-sur-Mer looks like something out of a picture book with the stone facades and blue shutters, typical of the area.

* Music: Nolwenn Leroy “Tri Martolod” * * Bell ringing * I always get so sentimental about stuff like that. So what is that? That’s sweet. Good day. – Hello, Madame. * Music * A shop for sailors’ life, also with used and historical items. The Bretons are considered the best sailors in France.

In the 19th century they traveled to Iceland to fish for cod. Today most boats are used recreationally for pleasure, but not all. Most of France’s naval bases are still located on the Brittany coast . Michel, the weather is nice right now. Is this normal in Brittany? Yes, the weather is always nice here.

It only rains twice a year, but sometimes the rain lasts 6 months. OK. So something else is coming my way. Thank you. – You’re welcome. Right next to the town of Trinité-sur-Mer is the small port town of Carnac, where the French have been vacationing for more than 100 years. Til today.

* Music * Like some sea monster. * Music * By the way, flyboarding was invented by a Frenchman. The technology was presented to the public for the first time in 2012. *Music* It looked like something out of a James Bond movie. How does this work? – This is the board.

It’s connected to the jet ski with this 18m long hose. Looks like the fire department. The water goes in here and comes out of these two openings. And there we see the beam. – Yes, there is a lot of pressure behind it. I wouldn’t hold my hand on it. – No no.

I don’t know how much, but there’s a lot of pressure behind it. It’s really quite easy to fly like that. It doesn’t look like it, but it’s really easy. It’s actually like skateboarding, but you can’t really… Can’t compare. Exactly, it looks difficult, but it’s not. *Music* You can eat oysters here.

In Germany this is absolute luxury, but in Brittany it is affordable. *Music* This is that typical atmosphere for tasting oysters. With your feet in the water, in the sea and your head in the wind. Uh. Once for you there are oysters Pompadour,

Next to them are the oysters special and these are the flat oysters. Do they all taste different? The pompadours are the most expensive because they are large and fleshy. The special oysters are particularly rich in iodine. And the flat European oysters have a very delicate, slightly nutty taste.

Thank you. – Very gladly. Bon appetit. How do I do that now? Pompadour. Now I’m curious. Where do I start? They have a bit more belly here. Yes, which one should we take first? These are these flats that originally come from Brittany. I’ll start with that. *Music* Doesn’t work. Mm. Now the pompadour.

Danger. The consistency is completely different than the first. Very fresh, fresh taste. And more meat means a bigger bowl. Now the special, which has a lot of iodine in it. Really delicious. But that’s the whole ambience here. The fresh sea air, sitting right by the water and sipping oysters, perfect moment.

In Brittany the conditions for oyster farming are ideal. Around 60,000 tonnes per year are grown on such farms. Oysters require clean water and lots of plankton. The changing tides mean that the mussels always have fresh food. The ancient Romans already valued the food from their province of Gaul.

This is how the oyster has had a culinary career over the centuries. It was also repeatedly said to have aphrodisiac and love-enhancing effects. Casanova is said to have slurped down 50 oysters a day to strengthen his virility. Oysters contain more zinc than any other food. And lots of protein.

The classic way is to eat the oysters raw, immediately after opening. All you need is a knife with a tip. Finger protection is not necessary. You stick the tip in here. Approximately 1 cm deep. And press your thumb on the blade,

Move it back and forth a little, then the oyster is almost open. There’s a muscle here. Now you push the knife in flat until you hit the muscle and it’s open. Et voilà. – Voila. Jeff Quintin has traveled all over the world to farm oysters to learn about the many different methods.

He brought special baskets with him from Australia in which you can grow the particularly strongly domed Pompadour oysters . This variety, like many others, originally comes from the Pacific region. It is sent everywhere from here as a specialty. As a luxury item, it is sprinkled with gold leaf in this company.

The box then goes to the capital Paris and ends up on the tables of many celebrities. We have many customers who value Maison Quintin products. The Pompadour is an oyster that is particularly fleshy. And the presidential couple, Madame and Monsieur Macron, have us

Send these oysters to Paris for some dinners, for special dinners. *Music* (cheers) Off to the Atlantic! * Music * Picturesque southern Brittany is an ancient cultural landscape. People settled here as early as the Neolithic period. There are even still testimonies of this. We first take a trip around Carnac,

Where there are lots of menhirs. These are the menhirs that Obelix always wears. Afterwards we go back to oysters, in Locoal we try Breton apple cider, and in Auray we try the traditional galette pancakes. We are currently climbing the largest burial mound in continental Europe, the Tumulus St. Michel.

There is now a small chapel on top. I’ve already overheard you, you’re from Germany. Yes, can you see that? – No, I heard you. I just thought I’d say Bonjour now, but then I heard they were German. Great photo opportunity up here. – Yes, nice view.

You can also see that there is a lot of forest here. You don’t notice it that way otherwise. Is unbelievable. Are you traveling by bike? – Yes. The whole time? – Generally, yes. We barely packed up the car. Is this your first time in Brittany? No, we have been to Brittany many times,

But also to the north and the west coast. The first time in the south now and I am very surprised. These fantastic beaches everywhere, incredibly many, very different, something for every taste. Thank you very much. Bye. – Have fun. * Music * Beneath this Christian chapel from the 17th century

There is a large, completely enclosed burial chamber with several individual graves in the ground. It was discovered at the end of the 19th century and opened a little later. The archaeologists at that time drove tunnels into the hill. Valuable everyday objects, jewelry and weapons came to light , which were probably

From a princely dynasty 5,000 years BC. BC came from. She had connections extending to cultures in Italy and Spain. Carnac must have been a rich European metropolis back in the Neolithic period . The tumulus in Locmariaquer, 10 km away, is also magnificent.

It dates back to around 3,700 years BC. * Music * The central stone inside is decorated with crooks, which certainly had to do with a deity in the Stone Age. And everywhere in such places you can find “menhirs”. This one, broken today, was once 20 m long, weighed 300 tons

And probably stood upright at one time, for a good reason. There is a general idea behind this. The erection and monumentality of the stone is an expression of the client’s power. But the powerful idea of ​​erecting such large boulders says even more about the people

Who lived here in the Neolithic Age, 8,000 years ago. They were a developed community in which there was hierarchy and division of labor. Otherwise such a construction work would not have been possible. Especially with the huge number of stone blocks that are located around Carnac. But what were they used for?

Safe for people’s orientation in the landscape. However, engravings were also found on some menhirs that were interpreted as references to pre-Christian gods. Many Bretons still believe today that these large stones have a special power, like all Celtic peoples. The Bretons maintain their symbols to this day and have intensive exchanges

With the people in Ireland, England and Scotland. * Music * The strength that the Bretons draw from their Celtic origins led to strong independence movements in the 1960s and 70s , which were also accompanied by violence. They didn’t want to be dictated to by Paris.

But that is now a thing of the past, and yet the Bretons are still considered independent and sometimes a bit stubborn. * Music * This is the Étel river, which flows through the Morbihan district. Its branched estuary towards the Atlantic becomes large Determined by the tides, i.e. washed over at high tide.

Ideal conditions for oyster farming. * Music * Opposite Saint-Cado is perhaps the most photographed house in all of Brittany. It used to belong to an oyster farmer. Now it stands empty and offers a postcard idyll to the delight of tourists. It’s not just the oyster farmers who become active

When the water here recedes at low tide. Many residents also go fishing on foot. In the protected estuary zone of the Étel River, the water is particularly good and pure, and therefore the sea creatures are also healthy. * Music * Mussels and oysters. The mussels here are for our dinner.

That’s enough for 2 people. *Music* Here we are. He should be here somewhere. Bonjour. That’s sweet, it’s already cooking. Oh, that smell is already coming from the kitchen. I’m looking for Samuel. He must be over there. – Thanks. Hello, how are you? Very good, how are you? Found everything okay? – Oui. You still need the work clothes. For me too?

Oh, that’s big. But I can’t get wet either. We have to avoid it. Then let’s see how oyster farming and harvesting works. This is what the typical oyster farmer’s boat looks like. Nice and flat, with a large loading area. * Music * In addition to the farmed oysters, there are

Also many other Breton mussel species on Samuel’s farm. I would like to briefly show you where you can find the small Palourdes shells here. They live here in the sand. Ah, there are a lot of them. These are still very small. Look, I’ll wash them and then show them to you.

Here are the 2 biggest. You take both of them and to open them you pry one open with the other. So now you can eat them. – Eat straight away? Eat? – The water is clean here. Now just like that? – Yes. Breakfast. – Exactly. Mh, they’re good. – Yes, they are.

Now we go to the actual oyster beds of the Loire family. Samuel’s parents bought the property in 1994. At that time there was still a disused shipyard here. There were many setbacks in oyster farming in the early years. But Jérôme and Patricia didn’t give up and, together with others, fought

To protect the river in order to guarantee particularly good water quality. Today only organic oysters are grown here. In Brittany, oysters are grown on tables that dry out at low tide. This method protects the mussels from predators on the seabed and prevents siltation. However, the growers have to turn the bags regularly

To remove the algae growth so that sufficient water and nutrients can reach the oysters. Uh. Yikes. Yikes. (laughs) I can see myself lying here. Funny. Come here. The ground is firmer here. – Closer to the oysters. You have to turn these baskets over and shake them regularly. *Music* Okay, let’s swap places.

Yes, great, that’s a good thing. *Music* And that’s how you do it. Shake and turn. The oysters have to be distributed differently in the basket. These are all oyster beds here. What a lot of work. The oysters get the nutrition they need from the water.

By turning, the oysters change their place in the bags. This achieves greater uniformity in the oysters’ nutritional intake, meaning less stress for them. These are deeply relaxed oysters. I think it’s good. And here, look, a little starfish. He likes to eat oysters.

Oh, he eats them. We don’t want that. So he has to go out. Unfortunately you have to go again. Yes so is life. Just look. Oh. What do we have here? What is that? This is kombu, an algae. She is good. It’s pretty well known. – Is it good for the complexion?

It tastes very good, like all the seaweed here. And it is also very healthy for the body. These organic oysters here, I find out, can still reproduce on their own in the summer. All other farmed oysters have a triple set of chromosomes, which means they cannot reproduce themselves.

Farmed oysters are artificially propagated by the breeder. Not these ones, because they are organic oysters. And they are multiplying right now in the summer. Tranquility. Oui. Elle is open. Ah, voila. Oh. Here you can see, this is the oyster milk that they use to reproduce. Would you like to try one? Et après…

Tastes like the sea. A good quality, isn’t it? – Good quality. I think I’ll be an oyster tester. That would be something too. That was the appetizer, so to speak. Now we drive to Auray for lunch. * Music * Look at the stones there. They’re Celtic too.

Samuel is a real Breton and also speaks the language. This is how I get my first chunk of Breton. Thank you very much is called Trugarez. Can I remember that? * Music * The harbor in Auray and the adjoining district are named after the patron saint of fishermen and sailors, Saint-Goustan.

It has retained its medieval charm. * Music * No wonder holidaymakers flock here. The steep path into the upper town is also lined with pretty houses and shops. * Music * Auray used to be pretty rich. In the 16th and 17th centuries the port became the third largest in Brittany.

What a panorama. – Wow. * Music * This is the old, typical Breton construction method. Luckily the place was not bombed during the war. That’s why we still have so many historic houses. But some of them look pretty crooked. – But everything holds. * Music *

If you want to drink something typical in Brittany, you order cider. It is also typical that the waitress does not bring glasses, but two cups. So that’s typical here? Yes, we drink cider out of cups. They are called bolée here. Danger. Dry cider. Trugarets. Means thank you in Breton. I kept it though.

Thank you. For good means in Breton? – Yec’hed mat. Yec’hed mat. – Yec’hed mat. Galettes, the classics, are currently being prepared in the restaurant kitchen. These are Breton pancakes made from buckwheat flour and are usually served hearty. * Music *

Add a little bit of melted butter on top. The work of art is finished. The variations are endless. Here is an example with salmon, crème fraîche and salad. However, we ordered the classic. So this is a galette. With cheese, ham, egg. And the dough is out? It’s made from buckwheat flour.

Looks like a crepe, but it’s not a crepe. Because it’s made with buckwheat flour, that’s tradition. Buckwheat has been grown here for a very long time. Thank you. That’s good. For the benefit. – For the benefit. Wine also used to be grown in Brittany.

But the French Sun King Louis XIV banned wine growing in this area so that farmers could grow grain. Back then, cider was already the drink of the common people. Cider has been made from apples in Brittany for over 800 years . Over 600 different apple varieties grow here in the Morbihan department.

The Maho family farm has specialized in the production of organically grown cider since 1989. Yves Maho worked in the automotive sector in Germany for many years , but returned to run the family business together with his brother. Cider, i.e. apple wine, is available in different levels of alcohol and sweetness.

In douce, which is sweet, and in brut, which is rather dry. Extra-Brut is particularly dry and high in alcohol and is the frontrunner here because it goes better with seafood. Fish and mussels, that’s great. Because this cider is a dry cider. I mean, there’s very little sugar in it. And that fits wonderfully.

Has lots of tannins and goes wonderfully with fish and oysters. Yves’ family is particularly proud of a variety of apple from which a single-variety cider is made. It is also known as Breton champagne. My father planted the Guillevic apple variety at the beginning of 2000. Guillevic is the local apple variety.

As you can see Guillevic, you can already see the 5 tips. One peak, 2nd peak, 3rd, 4th and 5th. Like the bishop’s hat. In French it is called le chapeau d’évêque. So in terms of taste, it is very sour and not that tasty, but once it is pressed into juice,

It is sweeter and also stronger. And when fermentation comes, all these flavors come out, from pineapple to lychee. * Music * In order to have a secure income, because things can go wrong during the apple harvest, the Maho family started renting out chambres d’hôtes, guest rooms, a few years ago. * Music * Yves’ parents still work in the business, especially selling cider in the farm shop.

You don’t need to register here. Just come along to try things out and maybe talk a little bit . Many ciderries in Brittany offer guided tours and the possibility of tasting. An apple festival is also celebrated annually in November. * Music * We’re heading towards the sea.

In this beautiful area, in Pénestin, many French people from nearby cities have built their holiday homes. In Pénestin there were also a large number of menhirs, sacred menhirs. But they were probably used as quarries over the millennia . *Music* A new day. We continue along the water to the Pénerf River for lunch

And then take a short trip on a legendary sailing ship from the port of Port-Anna. *Music* Oh yes, the roundabouts in France. At least one at every entrance. *Music* This looks really pretty. I’ll take a look. Bonjour. Bonjour. He’s having a good time here in the sun. Good day.

Can I look around a bit? Yes, you can also go to the back. My husband is currently at the printing press in the studio. *Music* Hello. As you could see from the pictures in the shop, Jean-Jacques works as an illustrator and engraver. He also offers courses on a variety of techniques. *Music*

Ah, okay. Very nice. – Thanks. “On va te remonter le moral”. Un, deux, un, deux, un, deux. Un, deux, un, deux. – Un, deux, un, deux. Vous êtes prêtes, tout le monde? – Oui. On ne voit pas, je crois. ♪ Reste avec nous, on va t’remonter le moral. Tone mec te trompe. Ah tchilili. ♪ Et voila. * Music: TK “Faut pas déconner” * The staff at Bistrot de la Mer have just produced a commercial for social media. The traditional restaurant is a family business and firmly owned by women.

Aurélie, the boss, opened the restaurant in 2011. On weekends, when there is a lot to do, her mother Birgit helps. It will open soon. Most are regulars who live nearby. The Bretons and French are united in their passion for good food . They like to go to restaurants often

And would rather save on other luxuries than on food and drink. *Music* We only prepare ingredients that you buy nearby and whose producers you know. What is made of it is anything but provincial. What Aurélie sells best is her 3-course menu, where you have several choices for each course.

Almost always on the menu: mussels. They come from the Pénerf river right next door. Whatever is in season is served on the table. For dessert, for example, small rhubarb tarts with cream and fresh berries. * Music * After lunch, Aurélie invites us to join her in collecting wild plants

That she needs for dinner in the restaurant. Then the surprise: she speaks German very well. This doesn’t happen too often in France. As a child, Aurélie often enjoyed visiting her German grandparents in Hanover. I learned German with my grandparents. – Okay. When I was a small child,

I went to Germany to visit my grandparents. And through that the language, I learned it as a child. But really perfect. – I always enjoy speaking. And if we have German customers, I’ll say, we can speak German because it’s a good trainer for me. And then again this connection to childhood

And this beautiful time in Germany. The tourists are probably thinking, wow, where can you do that and where are you from? At all. They are so happy to find someone who can speak German to them. And also to translate a few words from fish. And we are even in a German leader.

And they say in the guide that if you come to Pénerf, of course come at sunset, because the sunset is absolutely wonderful. And then you go to Aurélie at the Bistrot de la Mer, then you can speak German with her. But now it’s time to harvest.

A vegetable that Aurélie’s guests will be served this evening grows wherever the land is regularly flooded with salt water. We’re talking about Queller, as it is called in German. These are the Salicornes, which we also call “cornichons de la mer”. And they have a bit of that asparagus flavor.

And you can eat them raw or cooked. It’s full of vitamins. Vitamin A, Vitamin C. What else is in there? Iodine too. I can imagine it tasting slightly salted. In general, yes. The samphire is first blanched very briefly and then sweated in butter with a few shallots.

It is served here with seafood such as scallops and black squid pasta. * Music * We still need a little while until the basket is full. Should I help you? – Gladly. Do I have to pay attention to anything? Where do I do best?

Approximately 3 to 5 cm. – Oh, but so long. The tip here because that’s the best. It’s pretty quick. – Yes. And you do that fresh every day? Or can you keep them? You can store them in vinegar, but then it will naturally become more acidic. But they are best now,

When they are still so young and eaten fresh in a salad. This is the best season, roughly between May and August. Now let’s go over it. It just grew there. – Ah yes. Here you have to walk like a stork. – Yes / Yes.

The bushes are a bit… You sink in like that. When there are big ebbs and flows, the sea goes up to here. Then is this full of water? – Yes. Everything full of water. Be careful, the water is coming up again. You can see how quickly the water comes up.

It’s right there in no time. Then our path is gone. It’s crazy how quickly that happens. Wild fennel grows everywhere here. Especially at that point, right? – Particularly. This is the best time to pick this fennel right now. What do you get from it? – I always take the lead.

Then it is still fresh and soft and has that special smell. From peppermint and iodine. And of course that goes very well with fish. And it also looks so beautiful and is very decorative and really brings something special to the product.

I love fennel, but so far I’ve only known it as a bulb. So as a vegetable. – Yes. How much of it do we need? What are you saying? Maybe 10 pieces? You have to pick it almost every day. Otherwise it will wilt quickly. – Yes, exactly. We have a basket full.

Now my whole hand smells of fennel. – Yes. And for me it’s Brittany too, that smell. – Yes. Belongs to us. * Music * A little later in the afternoon, just before the evening business starts in the restaurant, Aurélie shows us a nice place to swim. The water is cool.

Even in the hot summer it is never more than a refreshing 20°. You are already properly prepared. Hello. – Hello everyone. This is my favorite place. Is this your private beach, so to speak? – Exactly. I’ve just felt it before. Well, I think the water is great.

At the beginning there is a bit of rock, but then we swim between it and go to the algae. Sometimes there are also birds and fish. Then it’s really time to have this contact with the sea and nature again. And that is something very pleasant.

Do you enjoy to swimming? – Yes, especially in the sea. The temperature is so warm. – Yes, it’s not cold. Crocodile. *Music* There’s the good herb. * Music * * Music * Now a sailing trip is on the agenda on a historic boat that every Breton has probably heard of. *Music*

I think it’s over there. At least it looks very historical. The flag has already been hoisted. We are in the port of Port-Anna on the Gulf of Morbihan. Good afternoon Good afternoon. I’m Anne. Is this the boat I’m looking for? Thank you. We all just sit here next to each other.

Captain Eric Nevo has been sailing on the Corbeau des Mers, this special boat, since 2017. We can now hoist the sail. So it is good. And nothing fits this moment as well as the old Breton folk song of the 3 sailors, the “Tri martolod”. * Music: Nolwenn Leroy “Tri Martolod” * Là-bas. Voila.

OK. Parfaits. Impeccable. Bravo. I’m still hiring here. * Music: Nolwenn Leroy “Tri Martolod” * The song about the 3 young sailors was written in the 18th century. * Music * The Breton sailors of that time traveled to far away fishing grounds, even as far away as Canada.

And yet they often couldn’t live on their earnings throughout the year, let alone start a family. * Music: Nolwenn Leroy “Tri Martolod” * The boat we are sailing on dates back to 1931 and was previously a lobster fishing boat. The sailors usually stayed on the boat for a week.

In the middle of the ship there was a basin that was used to keep the captured animals, with 3 tons of water. Up to 1,500 lobsters could then be kept alive in it. And back here, since 1931, the boat also has an engine. * Music *

In the middle of World War II, in June 1940, Breton sailors earned a medal of honor on this boat. Brittany had just fallen to the Germans almost without a fight when General de Gaulle called for resistance from England. There were a total of 128 sailors on 7 different boats

Who went to England to meet General de Gaulle. June 26th or 28th, I think. There were 22 people on this ship, the Le Corbeau des Mers. This is the last boat of this group to exist and sail. Did the sailors back then also wear the striped shirt that everyone here wears?

Well, I need a jacket first. When the sun is gone, it’s pretty cool on the boat. The history of the blue and white striped Breton shirt begins with the Breton coastal fishermen. They hoped the ringlet pattern would make them easier to see if they went overboard.

Each village had its own pattern for the stripes. When the French Navy took over the shirt, they were unified. Fashion rebel Coco Chanel liked the simple origins of the stripes. She made them part of her fashion, just like Jean Paul Gaultier in our days. The blue and white stripes

Even became the symbol of his label. Picasso wore it and many other celebrities, for example Andy Warhol and James Dean. It was the first unisex shirt in times of strict gender segregation in fashion. Audrey Hepburn and Brigitte Bardot were also photographed there. For me it is not a Brittany garment.

For me it is a piece of clothing reminiscent of Napoleon. It normally has 21 stripes, representing its 21 wins against the rest of Europe. The Breton fishermen usually wore something like this. It is called Vareuse and is made from the remains of old sails.

It protects well from wind and weather and is not expensive because it is made from leftovers. The fishermen never had much money, so they used old sails. That’s just the traditional thing. I would wear it too. I think it’s good too. * Music: Nolwenn Leroy “Tri Martolod” *

* Music * A ferry from the mainland arrives on Belle-Île every hour . It is the largest of the Breton islands and very popular with holidaymakers. * Music * The island’s capital is called Palais and has a lot of charm. A good 2,500 people live here, most of them from tourism.

Anyone interested in tourism should offer transport options that have as little impact on the environment as possible. They recognized this early on and have been experimenting with sustainability for over 20 years. The mayor, his authorities and the police have switched to electric two-wheelers. Instead of coming to the island with a diesel-powered ferry

, there is now the option of traveling there and back from the mainland with a sailing catamaran. The natural resource of wind is plentiful here on the Atlantic. The passagers in the direction of Port Maria are presented. Before we talk about biogas or electricity, let’s focus

On energy that is free and available 80% of the time. We need to reduce our energy consumption, especially in transport. We can do this easily by using sails. Belle-Île-en-Mer is the French’s favorite island, and it deserves its name. Because it translates as “beautiful island in the sea”.

You can rent electric cars, but also bicycles or electric scooters to take a tour of over 50 beaches . * Music * Many famous people have vacationed in these picturesque villages over the past centuries , for example the legendary actress Sarah Bernhardt and other artists, especially painters.

The most famous of them set foot on the island in 1886. Claude Monet, grand master of impressionism. The island biographer shows us the place on the island that most fascinated the painter. These are the sea stacks of Port Coton. The sea formed them.

Claude Monet painted 39 pictures of it in the 1.5 months he spent on Belle-Île . * Music * Today we are going on a culinary excursion to the Quiberon peninsula. You can also go hiking there. Then we arranged to meet our cider specialist for a seafood platter.

The headland leading to the peninsula is quite narrow, only 100 m wide. Voila. There is the sea. Once left and right it’s not far either. Like driving across a beach. There is only this one street. *Music* Now we have to get around here. Rue des Confiseurs. Artisanal Confectionery. That all sounds very tasty.

Bonjour. A Gâteau Breton, a Breton cake, please. What does it consist of? – You beurre et you sucre. Butter and sugar, great combination. And what is the cake called in Breton? Kouign-amann. – Kouign-amann. Gâteau au beurre. – Gâteau au beurre. Kouign-amann in Breton. You have to practice a bit.

I can’t wait long when I get something so delicious. Gateau Breton. Mm. Mm. Très bien. The main town on the Quiberon peninsula is called Quiberon and has 4,500 inhabitants. In the summer, 60,000 tourists join them. * Music * You can tell from the signs on the street that good food is served here.

There are waffle and ice cream manufacturers here, creperies and many other restaurants, chocolatiers and praline makers. *Music* And plenty of space to relax. Quiberon, the town, but also the entire peninsula is a magnet for visitors. The sea has always been an important economic source of life

In Brittany . The la belle-iloise canning factory has been canning fish since 1932. There is a small exhibition where you can find out more about it. * Music * Quiberon owes its prosperity primarily to the fishing of sardines. The men fished them, the women worked on the preservation in the factory.

A lot of it was handmade. That is partly still the case today. Sardines have been preserved for centuries primarily with salt. (Man in the film) Ils sont vendus dans le monde entier. * Music * By the way, it was the French confectioner Nicolas Appert, who

Lived at the beginning of the 19th century. perfected the preservation of fish and founded the world’s first cannery. At the beginning he first sterilized the food in jars, then he used the classic cans. This all happened at the request of Napoleon, who needed enough long-lasting food for his troops.

The guided tours through the exhibition are only available in French. But the objects also speak for themselves. *Music* Are the historical cans. These are definitely collector’s items. This looks so great. * Music * Canned sardines, prepared as a hearty spread, are often served as an aperitif in France.

This is just what you need, you can also try it. Lemon. Mh. * Music * The family business, which produces exclusively here in Quiberon, is constantly expanding its range. New recipes are added every year. You are no longer limited to sardines. The company also remains loyal to the colorful design.

Some cans from the past are already being traded among collectors. * Music * The Côte Sauvage, the wild coast of Quiberon, is famous for its thalassotherapy treatments with sea water, algae, mud and sand, which have been used to alleviate many acute and chronic illnesses.

Romy Schneider also came to this beautiful, wild coast in 1981 to regain strength after years of pain. She lived here and took treatments. And here she gave her last interview. * Music * * Music: Nolwenn Leroy “Tri Martolod” * * Music * Bonsoir Yves. Hello. – Hello.

Hey how are you? – Very good. Arrived safely? – Yes. And it was great. This is a dream. Our cider farmer Yves suggested the restaurant. He brought his extra dry, his brood. Thank you. That’s a great color, right? Wow. – You can already smell the tannins. But I really like it here.

Yves prefers to drink the cider from the glass rather than the cup. But the drink is not the main thing today. And here it comes, the classic Fruits de Mer, the seafood platter. What is real luxury here is quite affordable here. What do we have here? This is absolutely fantastic. Les crevettes. Shrimp.

Then we have oysters. Then we have le bulot. Our friend, Cancer. Need some time. Here are the Langoustines. And here the Bigorneaux. What would you start with? – I always start with oysters. That’s a good idea. – Yes. * Music * Mh. Then let’s try the cider again, shall we?

After the 1st oyster. Sante. *Music* It’s absolutely consistent. – That always works. * Music * Bigorneaux. Then you take one. Take the pick. Take that cap off. This way. And then you make a stitch here so that he comes calmly and slowly. Now go back a second time…

Enjoy your meal. – Thank you very much. Bigorneaux are sea snails, but not for me. The daughter, you say, is out of there too? Your daughter? Yes, she doesn’t eat snails. Doesn’t every French eat snails? – Nope. Now this is where this comes into play. Looks like a nutcracker.

Yes. Just like with nuts… When eating crab, you start with the legs or claws. (laughs) Now I know why you said that in some restaurants you get a huge bib. Yes. Now you understand why. I also don’t want to know how often you shoot other people down with it. But good. – So

You have to put the pick in here. So. Aha. – Very slowly. Yes. That’s it. – That’s it. Mm. Very delicate. But it takes a while to get it out. – Yes. In there, right? – Yes. You have to do that. It’s definitely worth poking around. Something delicious always comes out of it.

It’s still there. – Yes. You can remove it here. – Mmm. A real feast and drink. To Brittany. – To Brittany. *Music* A new day. A castle in Sarzeau is on our program. Then we go to the capital of the department, Vannes. With a picturesque old town and beautiful market. * Music *

There aren’t that many castles in southern Brittany. But there are important stories surrounding this hunting and water castle . This attracts many visitors. Another highlight awaits you inside, namely one of the largest medieval tile collections in Europe. The floor tiles are presented vertically on the walls for better viewing .

Some of them date from the 13th century. * Music * The old ceramics are still being searched for and researched, which can also be observed. After the French Revolution, the tile pieces were ruthlessly destroyed. The castle was sold to a dealer who basically used the building as a quarry.

But now to the other stories. In 846 a Breton kingdom was founded that lasted for several centuries. A prominent queen of the dynasty was Anne of Brittany, who ascended the throne in 1488. After her death, Brittany remained independent, but was increasingly influenced by France. Much to the discontent of many Bretons.

That’s how it all started. * Music * When you drive along the country roads in southern Brittany, you notice that there is hardly any industry here. People also live primarily from agriculture. And you can often stop and buy something. Like on this farm near the castle. In recent years it has

Developed into a destination, especially for families with children. * Music * Here even the little ones learn where milk comes from, but not in an idyllic glorified way, but in a modern way, as it is done today. *Music* There is a café next door where you can eat or buy typical local products.

Of course also cider, dry or sweet. There is also a large selection of home-made cheese, which the farm likes to present with the Breton flag. *Music* This is an example of a very beautifully designed roundabout garden. It’s worth driving around and taking a look. But that’s really pretty. Bonjour. Bonjour. Viens, viens.

Ah, Patrick. Even if the Bretons never really warmed up to the French , they also play boules with passion. *Music* Ah! Merde. Oh, c’est pas vrai. Mon shooter groupe ses boules. Ah, viens, viens. Ah, Patrick. Now we’re measuring here. That’s strong. *Music* That’s just our way of life here. Thanks.

It’s a shame that we can’t communicate in German. But we also understand each other that way. – Yes, that’s right. Shall we do it again? – Yes gladly. Now Gérard Guillotin, the mayor here in the village, is taking a tour with us. * Music *

He says that everyone here is particularly proud of their parish church, Saint-Jean-Baptiste, a building from 1570. But the foundations are much older. What is remarkable is the outer pulpit, which was built to cope with the rush of pilgrims that once existed here. Voila. Here you can see elements from the 12th century.

The foundation walls are original from that time. And there is an ornate gallery. * Music and ringing of bells * You can understand the pride of the residents in their church, because it exudes a very special atmosphere. And then in Le Guerno there is

A castle with a park and this beautiful garden café in the village. You can discover many such places in southern Brittany when driving past, by chance. Then you should stop and look around. Go on. We are now driving to the salt-growing region of Guérande. Another traditional chapter in the history of the region.

Oh how beautiful. At the old mill. Ah, salt is already sold here, tadadada. I think we’re there. * Music * The Guérande salt fields are world-famous, especially popular with top chefs. The salt is highly valued not only for its taste, but also for its high magnesium and trace element content.

* Music and sheep bleating * The Romans already harvested the white gold here. In the 15th century it was exported to other countries in hundreds of ships. Is that where you go? – There you go. My world. Here is the salt warehouse, so to speak. – Exactly.

For every 1 t of coarse salt there are only 16 kg of the sought-after Fleur de Sel from Guérande. Here the fresh Fleur. – Uh. There’s old Fleur. From ’20 and ’19 still and ’21. – Different vintages. Yes / Yes. Everything is documented. That’s all…

Are there differences in taste or appearance between the vintages? Salt is salt. Can we take a look? – Even smell clean. Smell? – So, put your nose down. The salt has a smell. With me. – Okay. It smells a bit fruity. – Yes / Yes.

I would have thought it was a bath additive, bath salts. No, no, that’s fresh Fleur. I got them in yesterday. Why does it smell so fruity? Can I try it? – Clear. That’s a plankton that’s in there. It smells like that. And it also gives a slightly pink tint.

The scent really surprised me. I’ve never smelled that before. You have to come here. – I think so too. Before Nicolas became a salt farmer 30 years ago, he lived and worked in Heidelberg. This is my Saline de Pigneux. – Pieu? – Pigneux.

This is Pigneux, this is Bé, unfortunately it is not farmed. So Beauregard over there. Every saltworks has its name. My wife thinks I’m there more often than at home. She even says I’m talking to my salt works. Maybe that’s exactly what the salt does afterwards. I guess so.

My opinion is that if you take good care of a saltworks, it will give back. Now I don’t have any rubber boots with me. You don’t need any. You have to go barefoot on it anyway. Barefoot or not at all. Then barefoot. Why? – That’s easy… First of all, because it’s all fragile.

2., where we walk, it is possible that salt comes. The shoes you never know what we walked in. We wash our feet regularly. Is more hygienic. But it tingles nicely. This is all designed to be enjoyable. To harvest salt from water, you need a lot of sun, low humidity and wind

That can be neither too strong nor too weak. Only then does the thin layer of salt for the Fleur de Sel form on the surface of the water . Can you try the water? – Try out? First the temperature. – Okay. Super warm. How many degrees is that? – No idea.

But it’s a bathtub, definitely. Would you fool yourself like that? Try it. Tastes salty. The salt from the Guérande is found in many Breton delicacies, especially sweet ones. The salted caramel that comes from here is particularly famous and is offered in all kinds of forms. Caramel au beurre salé, caramel with salted butter,

Is a taste miracle that can be bought everywhere here. Candy manufacturer Raymond Audebert contributed to the fame of this candy. His special type of salted caramel candy has a particularly long shape, is called Niniche and was named the best candy in France. He developed it with his wife in his factory from 1946.

In the main house on the Quiberon peninsula you can see how the confectionery is made. With the help of machines, but still with a lot of manual work. *Music* Many restaurants in this area make their own salted caramel to use in sauces and desserts.

For this you need salted butter and a lot of sugar. Bring to the boil and caramelize, then deglaze with cream. For sweets you use a little less cream. This makes the cream correspondingly thicker. If you want to make a sauce, it should be thinner. And always stir well so that nothing sticks.

Salted caramel sauce goes well with many desserts, but one that goes particularly well is a crepe with apple pieces. The whole thing is often topped with a scoop of vanilla ice cream. Now we head to Vannes, a city of historical importance. A Count of Vannes is said

To have been the first king of Brittany in the 9th century . * Music * The around 170 half-timbered houses in the old town of Vannes date back to the Middle Ages. As a visitor, you experience the capital of the Morbihan region as modern, but also with many historical sights.

The city’s funny landmark is printed everywhere. Vannes et sa femme, Vannes and his wife. But nobody really knows who they actually were. You finally reach the market through the narrow, cobblestone streets . It takes place on Wednesdays and Saturdays right in the center. This, but also all other markets in Brittany,

Are a great opportunity to get to know authentic products and regional specialties. A very nice Oschi. * Music * If you are looking for fish and meat, you will find it in specially cooled halls. The rest takes place outside, even in winter. The Bretons love

To have the goods explained to them and to try them before buying. Which the passionate producers on the other side of the bar are usually happy to go along with. * Music * But Vannes also has another, modern side. And the journalist Violaine Pondard wants to show us that now.

Our path leads past magnificent buildings and the marina and ends on the left side of the harbor, where there is a lot of street art and graffiti to see. * Music * Here in this part of the city, Violaine explains, most of the works were not sprayed illegally, but were officially welcomed.

There are guided tours of the art district. With a bit of luck you can also watch a new work being created. * Music * Nearby, at the harbor, is a building that the city has given over to the creative scene. The place was called DéDalE for 4 years and now it’s called BREF.

There is a bar, cafés and, above all, the opportunity for artists to try out their ideas. Many city artists, urban artists come here. It’s always been that way, but now representatives of other art forms are coming here too. Vannes is really full of contrasts, says Violaine.

If you’re looking for music and art on holiday, this is the place for you. * Music: Arat Kilo “Résister (feat. Rocé)” * The culture in southern Brittany, now and then. Exciting. This is French attitude to life par excellence. I hope you enjoyed this trip as much as I did.

Unfortunately, now it’s time to say au revoir. Bye, see you next time. Copyright WDR 2023