Visitors to France often associate French cuisine with the rich sauces and ornate plate presentations  - the sort you're bound to encounter if you dine in Paris's Michelin-star restaurants, but equally satisfying, is a home-cooked meal in Brittany.

Our friend, Huguette lives in the little town of Chartres-de-Bretagne located several miles from Rennes, capital city of the Brittany region.  Rennes is the sister-city of Rochester, New York.   Located in the northwestern region of France (practically due west from Paris), the Brittany region is well-reknowned for its picturesque coastline, fishing villages, Maine-like beaches, and great seafood.  The rugged peninsular coastline cedes to a tangled boulder-laden forest - which inspired stories of King Arthur and the Knights of the Round Table. 

We are always eager to visit Huguette.  In addition to being an adept conversationalist,  a resolute gardener (when she's not traveling), and a welcoming host, she's also a good cook.  With what always appears to be a minimal amount of time in the kitchen, she puts a satisfying meal on the table. 

So what is her secret?  Simplicity.  You've probably read it a dozen times.  The key to good cooking is great ingredients and nowhere is this more true than in France.  But more important - and it's a fault (for which I've often been guilty),  some of us beginners complicate excellent basic ingredients with too much fuss.   

Any good meal begins with a trip to the local market and bakery.  Chartres-de-Bretagne has its weekly market within walking distance from Huguette's home.  During our weekend, we had a chance to visit not only the local bakery, market and butcher shop, but the local school children's garden display surrounding city hall.  The theme was the meaning of gardens.  Gardens not only create beautiful surroundings but produce some of the food that will end up on Huguettes's table.  (including the cherry jam we slather over our morning baguette).  "I had SO many cherries this year,  I was giving them away to everyone who stopped by."

Here's just one menu sample of Huguette's well-planned meals:

L'Heure de L'Apero  (Cocktail Hour)
Rather than piling high the coffee table with shrimp, cheeses, dips, etc,  Huguette treats us to one excellent sort of 'Rillettes de canard' (a duck paté) which she serves on slices of baguette with a green olive garnish.

Often French hosts and hostesses will suggest a sweet or semi-sweet drink at cocktail hour.  These can range from a glass of Porto or Muscat to a Martini (sweet Vermouth) or a Pastis served with water.  Bourbon or Scotch is also popular (served with not more than two ice cubes).  For special occasions, champagne is always welcome (and a nice gift to bring your host or hostess).   

First course
Shelled shrimp and marinated trout arranged artfully with cherry tomato garnishes.

Main Course
Filet Mignon de Porc en Croute
Pork Filet wrapped in Puffed Pastry.
Fresh Green Beans.

(Huguette buys her pre-rolled puffed pastry, seasons the lightly basted pork and slips the pastry-wrapped roast into the oven at 350 degrees)  Meat courses are often served in their own reduced 'jus' rather than a heavy butter and flour-based gravy.

Cheese and Salad.
This course is essential for a truly French lunch.  Camembert cheese or other soft cheeses such as Brie are favorites in this region of France.

Dessert
Just like the main course, Huguette's tarts (or pies) use a minimum of ingredients - examples a Norman apple tart or an almond - paste tart will start with a butter and flour crust (in France, Crisco or lard is rarely used for homemade pastry) - a layer of apple compote, or the almond-paste followed by layer of fresh apples, pears or whatever fruit may be in season.  Likewise, Breton cakes are butter-based.

Everything is better with butter.  Huguette admits that she is not a great consumer of sweets, but having been brought up on Norman butter (she's originally from Normandy),  she will not pass up this essential ingredient.

What is the added benefit of such tasty and simply prepared meals?  Not so many dishes, pots and pans, and more time to spend chatting over a cup of expresso in the garden.  Although I haven't gotten anywhere near mastering the art of simple cuisine,  at least I've found a good role model. 

Next time we visit, Huguette has promised to make us 'boudin noir' - blood pudding sausage with onions, potatoes and slices of apples. In the meantime, she's given us a hint of things to come with a satisfying plate another sort of sausage accompanied with mashed potatoes (butter included!)  Simple delicious!

Chris Card Fuller

www.Parislogue.com

HI,
This seems to be very interesting. I would like to know recipes if you could please post them. I love cooking non-veg.

Rambo

Cooking

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