In France, we call it "astuces de grand mère". Tips from Grandma... when you have a problem and no solution... You'll have to be tricky like Grandma !!!

Remove red wine stains : cover with fine salt the whole stain of wine. Wait until the salt absorbs the stain Wash the stain, put some soap on it and let it dry in the sun.

Remove burn spots in your ashtray : a cloth soaked with salt will remove them.

Cooking meat Wait till the last moment to add salt. Otherwise, the meat will not be tender.

Preserving meat with salt. Oil it and sprinkle it with salt. Back in the fridge for some more time.

Long lasting liquid dishwashing : salt will thicken it. Add a half teaspoon of salt in the bottle and let sit for a few hours. Shake the liquid it has become thicker.

A candle does not run if it has made a good salt water bath.

Read it in French : Trucs et astuces de grand-mère avec du sel fin

Everybody knows the french crêpes ! And what about the crispy dry ones ?

This crepe is extremely fine, crisp to perfection. Without preservatives or additives. Ideal for ice cream and water ice this summer.

The gavotte has changed since 1920, date of the beginning of its fame. It has different tastes : milk and dark chocolate, caramel with salted butter ...



As very often in the kitchen, the food's great discoveries are due to an error of the cook... who forgot an ingredient in the dough or cook it too long ...

The gavottes are part of those great culinary mistakes ... Here it is not a cook but a woman of Quimper, a Madame Cornic, who at the very end of the 19th century cooked too long his pancakes and the gavotte is born...

The crepe industry began at Quimper, (100 crepes an hour) in 1920. Success !! 30 years later 1500 pancakes were produced in 60 minutes. And as the success continues, a factory is created in Dinan.

Today the group Locmaria includes several brands of biscuit in Brittany. The company signed the Pact of the United Nations for sustainable development ... respect for human rights and environment. In short, a product in accordance with our planet ...

Read it in french : Gavottes ou crêpes dentelle : une spécialité bretonne

The area around Guérande (gwen = white in Breton and rann = countries) has been known since the dawn of time, for the salt activity. For centuries even milleniums, salt has been THE mean of food preservation.

- Since when?
- Where?
- How does it work?
- Natural Process?
- Why do we see colourful marshes?
- Harvesting
- Fleur de sel and cooking salt
- Visit the saltmarshes

Since when?
Long before the construction of those salt marshes, we go back to the Iron Age..., another technique was used for the production of sea salt…
Sand or clay salt was collected during the summer and « washed » to extract a highly concentrated brine. It was then poured into pots and heated in clay oven until crystallization of salt. This technique was widespread throughout the Armorican coast, it even led to a deforestation.

The current saltmarshes began before the 9th century and lasted for several centuries. Around the year 1500, the marshes reached 80% of the current surface. The latest were built around 1800. In the middle of 19th century, a gradual decline started for different reasons : competition from the salt mine, lower consumption of salt as a product of conservation and improvement of transport by land.
The salt of Guérande used to be trade throughout Brittany, tax free until Napoleon. The Emperor decided to tax it and it was the beginning of the decline of salt activity. And the last attack came with the refrigerator in the 70’s.

But never say never… as we say in French. The amateurs of Guérande little by little, with energy and enthusiasm will help the activity to recover. They created a training course and a cooperative to promote quality with a label (the french Label rouge). Today around 250 workers live on the salt marshes.

Where ?
Until recently, the whole region was a large salt marsh. But the coastal villages Le Pouliguen and La Baule soon preferred buildings and tourism as the salt activity. There are still 2,000 hectares for the production.

How it works?
The principle is simple. Channels that feeds the water reservoirs with sea water using the tides. Salty water will evaporate in different dams till there are only a few centimeters of seawater left. That is the last step, where the salt crystallizes and produces the fleur de sel and coarse salt.



Natural process?
Yes, sea, sun and wind !!! And the know-how of the workers.
It is a 100% natural product from a listed site! explains Ronan Loison, director of Terre de Sel. Unlike refined salts, the one from Guérande undergoes no washing, no chemical treatment or additives. After harvest, it is just sifted, milled and packaged.

Why do we see colourful marshes?
Red micro-organisms and algae live in seawater.



Harvesting?
The harvest (12,000 tons of salt per year) takes place from June to September. Here are salt granaries from yesterday



and today ...



The rest of the time, you must maintain the marshes.

Fleur de sel and cooking salt
The cooking salt is most of the harvest. If it is gray, it still contains a hint of earthy substance. The best for chefs is the flower of salt.. These few kilo are harvested and collected separately. For 12,000 kg of gray salt, you’ll get 80 kg of fleur de sel!

Visit the salt marshes?
First of all because it is an exceptional heritage (listed since 1996). Then because it is beautiful, yes it is ! Also because you’ll discover nice animals and flora. And finally, to understand better how salt is produced.

In the village of Saillé, former village of salt, the maison des paludiers is a museum. There is also one at Batz sur Mer. At Guérande Terre de Sel, the cooperative, offers guided tours of the marsh. And in La Turballe visits are made in carriage. (00 33 //(0)6.26.45.25.58 )



Read it in French : Les marais salants (salines) de Guérande

5 good reasons to go on this island!

Getting away
One day walk and break
It can be visisted most of the year (late March to All)
Enjoy flowers and sea spray !
And finally, greet a seal!

After 15 minutes of ferry through currents and reefs, you arrive on Kernoc’h harbor.
As 600 inhabitants live on the island, there are ferries quite often to get there : out of season several times a day and in season every 30 minutes. Whenever you want to go there… it is possible… till 7 PM.



The island measures just over 3 kms long at high tide. Because at low tide ...the island is much bigger… One day walk, you have plenty of time to discover Batz.



And as each side is different, it is very pleasant to walk around it. One side, you’ll discover Roscoff and the mainland, opposite the ocean.

And the shore of the island itself is very various : rocks, dunes, shingle or sandy beaches of extremely fine almost white ... It's not all, depending on the tides, the landscape changes again and again.



And despite all, the island does not live only on tourism ... With its nearly 600 inhabitants, it also lives on agriculture ... And therefore has a real life ... It is the island of flowers, they grow everywhere thanks to the mild climate : flowers of the fields (wild cloves, wild gorse, poppies, camomile ...),



dunes flowers (eryngium…), or common garden flowers (hydrangeas, geraniums, ...) or even exotic flowers that have spread out from the exotic garden.
At the end of last century, Georges Delaselle installed a colonial garden on the east of the island. He grew tropical plants (the climate is very mild in Batz) ... After decolonization, the garden changed its name for the name of its founder.

The park has been abandoned for several years but since 1986 it has been rehabilitated, hosts tropical plants and trees. Cedar, eucalyptus and dracena (palms of New Zealand), agave (cactus from Mexico used to make Mezcal) echium are all around the island.



If you walk to the ocean side, you will find beautiful white sandy beaches ... you’ll disturb birds or even sometimes … seals ... Further, on the far west there is a chaos of stones called : Toul ar Sarpant, the hole of the snake. That side hosts also a swamp with its fauna and flora.



The last facet of the island is the sheltered side, which faces Roscoff. And there anjoy a crepe or a drink after your nice walk…

On your bike, with your foot, enjoy the island.

Read it in French : Randonnée sur une des îles du Ponant : l'île de Batz

TRUE OU FALSE

The island of Batz was connected to the mainland during the Iron Age (8th to 6th BC)
A village is buried in the east of the island
The island has never sent a soldier to the Army
The lighthouse of Batz has 500 steps
Enez Vaz means Dragon Island
Algae have replaced the trees on the island
British people settled fortifications on Batz
The island is a paradise for early vegetables and organic farmers

By bike or on foot, go and get the answers ...



The island of Batz was connected to the mainland during the Iron Age (8th to 6th BC) ?
Yes, you could walk there at low tide. Last century, thirty neolithic graves (4000 years old) were discovered by Georges Delaselle, the founder of the colonial garden. He dug a hole, protected by a hedge of cypress and pine trees, on the east end of the island (where the garden is now) to house his exotic plants.

A village is buried in the east of the island.
Yes, the present village (where the ferry arrives) is recent.
Until the 17th century, the village was located on the east side of the island, where are the prehistoric tombs. This place may have been continuously inhabited since the Iron Age, as other traces of human presence were found. In any case, the village is covered by 6 feet of dunes.

You’ll understand better if you go to the chapel of St. Anne. This Romanesque church is half hidden in the dunes.



Its square pillars replaced the monastery built by Pol Aurelian, a Welsh arrived in the 5th century to convert Britain. Towards 530, he created a monastery then destroyed by the Vikings in 878.
At the end of the 11th century, when calm has returned the monks rebuilt a church.
When the sands were threatening, it has been gradually abandoned for the Kernoc’h bay. The ruins of the church have been used as an artillery warehouse shortly before and after the French Revolution. Today a mass in the open air is celebrated for Sainte Anne (Holy Ann) end of July The chapel and the cemetery are listed since 1980.

The island has never sent a soldier to the Army.
That is how the tourist guide Joanne (1884) presents the island. On this island, all men are sailors. The soil is grown exclusively by women. And some of them let their name in the history of Batz.
A native Yves Trémintin began to serve the State as a pilot. Soon, he fought with courage against pirates and lost a leg. He finished his life on his island limping ...
There is also a Portuguese privateer ... Balidar, who hated the English and therefore helped the French during the Revolution ... With his vessel, he was hidden in the channel and awaited the enemy ... The Batziens (inhabitants of Batz) prevented him when ships were in sign and he attacked.



The lighthouse of Batz has 500 steps.
It was built between 1836 and 1852. But you have to deserve it… 210 steps to climb…



Enez Vaz means Dragon Island
No, Bazh means in Breton language stick. And it has no link with the legend of the island…
There once was a dragon ... who was terrible.
In the early centuries of the Christian era, Pol Aurelian arrived in Batz to convert the island. The governor of the island begged the saint to set the island free from the monster ...
With the help of another gentleman, he went dressed in his priestly vestments, to the lair of the beast. There, without being intimidated by the wrath of the animal, he surrounded the neck of the dragon with a stole*. And led him to the sea where it disappeared.

On the north of the island, the place known as "Toul ar sarpent", the Trou du Serpent, still has the claw of the dragon printed in the stone.



The two heroes were rewarded. The gentleman was given the privilege to go to church with the sword to the side. As for Pol, he received many presents : a palace that he turned into a monastery. He also made some more miracles : a spring gushed out and healed 3 blind men, two mutes and a paralyzed.
Around the year 600, he was buried in Saint-Pol-de-Léon.
*The stole is retained in the new church of Batz.

Sometimes in Brittany, in legends, snakes replace dragons (because dragons were frequently linked with fairies and fairies are not working all over). The serpent is also more familiar and therefore more credible. These legendary figures are in any case often a symbol of the pagan religions that have to disappear...

Algae have replaced the trees on the island ...
There were very few trees on the island ... Islanders used algae and cow pats dried in the sun as combustible to cook or heat the houses (Tourist guide Joanne, 1884).
The more difficult was to harvest them… at low tide or in water up to the knee, women pulled wrack out of the sea ... Not always easy ... being a woman in Batz!

Today the harvest is done by tractors



or with scoubidous these strange boats, with long arms that gather laminars on the seabed.

British people settled fortifications on Batz
Yes, there are many vestiges of fortification against the English…
4 batteries (18th C) used to defend the Bay of Morlaix : the Penn Ar C'hleguer one is after the exotic garden, the battery Bilvidic, on the opposite edge and the other two on the remaining points.
There are also remnants of the Atlantic Wall (German defensive system of the Second World War) with bunkers .... But the vegetation today hides them well ....

The island is a paradise for early vegetables and organic farmers
The parcels are sheltered by small walls or hedges and fertilized by seaweed. Potatoes, fennel, rhubarb grow ... with a few weeks ahead… early agriculture. 3 harvests a year, sometimes the collection is done by hand.
Half of the island is grown in organic agriculture.
The island deserves its label…

Read it in french : Les histoires de l'ile de Batz : prétexte à une balade

What are the tides for? To grind the flour !

- Why were there so many tidal mills in Brittany?
- Do they exist somewhere else?
- Since when do they work ?
- How does it work, a tidal mill ?
- Where can you see them ?
- Why were there so many tidal mills in Brittany?

- Why were there so many tidal mills in Brittany?

Brittany is a land of abers ... And these estuaries (aber) are very valuable for mills. At each tide, the sea invaded the estuaries and then abandoned them. This tidal movement is at the origin of energy mills.



- Do they exist somewhere else?
In Portugal, Spain, UK, Ireland, the Netherlands and the United States.

- Since when do they work ?
In Britain, the first ones were done in the Middle Ages. There were up to a hundred in the region.

- How does it work, a tidal mill ?
The tides are used as energy. It is quite simple: they let the tides fill in a basin closed by a dam.
Once the low tide, the miller had to open the door and let escape the water that will move a wheel. This type of mill needed an investment : a dam.



Then, the miller was living at the time of the tides and could work at night… and sleep during the day. He had therefore a bad reputation…

Disadvantages of this system : because of the energy source, the production of the mill is like variable. With periods of deep-water (high tidal amplitude) and dead-water ... Important tide, good work, small tidal coefficient, low movement ...

Advantages : It is a renewable energy ... … The tide comes every 6 hours ... This is not the same with the wind ...
Those flour mills could be supplied with grain by land and by boats. Carriages and ships left loaded with flour ... The use of tidal mills ends with the Second World War.




If you want to understand this phenomenon, la maison de la Rance in Dinan explains, using a model, operations of the mill. The river Rance had lots of mills because the tidal amplitude is particularly important.

- Where can you see them?
In Britain, some mills have been restored : in the South of Bretagne, the mill Pen Castel in Rhuys peninsula. North Brittany, on the island of Brehat the mill of Birlot (moulin de Birlot) and of the mill of Prat (le moulin du Prat). You can visit it every day in season and on Sundays and public holidays off season ....



Read it in French : Moulins à marées en Bretagne

La fête des mégalithes...

Pleslin-Trigavou is a small village that got married several years ago. Yes, these two parishes wanted to be one and each had a beautiful heritage to give as a dowry : Pleslin is the 3rd megalithic site in Brittany (it has 4000 years) and hundreds of bronze axes were found in Trigavou last century, which are 3000 years ....

A union of history and heritage, so ...

Have you heard of la fête des mégalithes end of july ?
And do you know what it celebrates ?
Is it to honor the fairies?
Or to commemorate the druids?
Or to perpetuate a tradition of the nineteenth century?

The megalithic site, listed since 1887, is certainly very different from the Neolithic period : we can see now 65 standing stones, arranged in 5 rows and oriented as in Carnac, East – West but it used to be different. Because today the stones are lying, they were menhirs (standing stones). And therefore the site looks like a field of rocks (Champ de Roches) and is less impressive…

Imagine if all those tons were standing ...

How did they get here, these stones ? It is the eternal question, the Neolithic suspense... but I have a clue: the Mont Saint Michel ...

Oh, it already existed!
That's the story : The fairies were carrying stones to build the Mont-Saint-Michel. Tired-it 's heavy-, they got rid of them here in the Field rocks.



Next to it a collection of oak trees (lots of different species) remind us that standing stones are also the domain of druids. Later around 300 BC, Celts reused the standing stones and this Champ des Roches will be the place for new beliefs … Legends and myths will also survive till now… Probably rituals that might seem strange today took place then.
Through these rituals the Celts tried to communicate with the supernatural and the Other World.

Opposite, there is a large area to maintain the tradition?



Around 1850, a very old tradition was the pretext for a village fête for the inhabitants of Pleslin and other neighbours during the day of Saint John and Saint Peter. Celebrations, banquets were probably too pagan for the priests of the parish who tried unsuccessfully to stop these rites.

So la Fête des mégalithes, what is it done for ?

Read it in French : Les menhirs de Pleslin-Trigavou, Cotes-d'armor, Bretagne

This year, the Palais des Arts is celebrating its 20th anniversary ... and for this event it hosts part of the private collections of the François Pinault Foundation.

Do you know François Pinault ? He is THE famous Breton billionaire. Autodidact, art lover… and football fan ... He is the main sponsor of the foot ball team Stade Rennais.

So for its 20th birthday, Dinard has decided to expose the collections of this man… who usually shows them in Venice, yes, in Italy.

About 60 works by thirty artists * ...



Qui a peur des artistes ? Who is afraid of artists?

Not me, except when I look at the picture, it reminds me of Verdun (horrible battle of the 1st World War wtih thousands of deads), the soldier buried standing (alive?) ...
But everyone sees what he wants : I thought it was a commercial for Hunger in Africa ... someone said...

Annoying the poster? And the title?

What is art done for?

- To have fun ? (123 points)
- To ask questions ? (54321 points)
– To understand the world ? (393 points)
– To criticize it ? (3131 points)
– To be nice (333 points)
- To mess around ? (731 points)
- Do nothing ? (34536 points) -
- To laugh and have fun (0.333333333333)
- To be moral ? (321 points)
- To be green ? (369 points)
- What else ?
- To share (4.50 euros full price, the show last year was free)

If your score is 3 points or more, go ahead!

The exhibition shows contemporary art : portraits, contemporary art paintings, photography, photo-collages, drawings, video, sculpture, abstract works ... All art forms are represented ... Each room has a title ...for example-War Consumption Revolt.
Well, not easy to give my opinion. Jeff Wall bothers with the photo showing the ambush in Afghanistan. Further it is even more violent (the video ...). It is the same artist Adel Abdessemed who made the funny pictures on the opposite wall!
The most famous : la nona hora ((the ninth hour is the name for the prayer that is recited at the ninth hour of the day, usually around 3PM to commemorate the moment when Christ died on the Cross) by Maurizio Cattelan. The most famous or the one everybody talked about ? Write your comment for that work !

And next to it, nobody screamed at Damien Hirst, the greens don’t like contemporary art ? But I do not know anything about insects ...

In short, everyone has his reading and interpretation ... Make your own opinion ... because as François Pinault said and I translate : ... The art has led me to wonder more. To keep my eyes open on the world and its evolutions, to be more attentive to the change of the world ...

This summer, if you don’t have time to visit the Palazzo Grazzi museum or the new one at Punta della Dogana (Venice, Italy), where the rest of the collections are, or if you missed the exhibition in Moscow (a certain state of world), go to ... Dinard from 14 June to 13 September from 11 am to 19 pm and night (21h) on Friday.
Pictures are not allowed...

* Josef Albers, Dan Flavin, Agnes Martin, Lucio Fontana, Piero Manzoni, Lee Ufans, Pierre Soulages, Charles Matton, Takashi Murakami, Paul McCarthy, Yan Pei-Ming Martial Raysse, Ed Ruscha, Adel Abdessemed, Andreas Gursky, Barbara Kruger , Cindy Sherman, Jeff Wall, Jiechang Yang, Chen Zhen. Subodh Gupta, Mike Kelley, Bharti Kher, Takashi Murakami, Julie Mehretu, Luc Tuymans, Maurizio Cattelan, Paul Fryer, Damien Hirst, Claude Lêvêque, Yan Pei-Ming, Andres Serrano. Subodh Gupta, Mike Kelley, Bharti Kher, Takashi Murakami, Julie Mehretu, Luc Tuymans, Maurizio Cattelan, Paul Fryer, Damien Hirst, Claude Lévêque, Yan Pei-Ming, Andres Serrano.

Easy recipe.
Cooking time : 20 to 30 minutes.

Ingredients

A whole fish with thick skin (bass, sea bream, salmon ...)
Coarse salt
A trickle of olive oil

Preheat the oven (T 240°C / 8).
In a dish for the oven, place your whole fish. Add olive oil and a generous handful of salt. Bake the fish and cook according to the size of the fish (20 minutes to 30 minutes).

Once cooked, the skin comes off really easily. The fish is perfectly salted. Not bad with new potatoes.

Read it in French : Recette de poisson au gros sel au four

Les Roches du Diable (rocks of the devil) are:

- A natural site where the devil is locked?
- A place for international competitions of canoe-kayak?
- A site where fishing trout and salmon is easy ?
- A place where the picnic is better than bathing?
- A beautiful site for walking?

Yes, les Roches du Diable is all that! ... A huge pile of stones laid along the river Elle.

The legend of the site, because there is a legend is:
Saint Guénolé (the monk who created Landévennec monastery at the origin of the evangelization of Britain in the 5th century) increased conversions in the region. And Paolic (the devil in Breton) did not like it at all. He threw stones on him when the monk was walking along the Elle. But Saint Guénolé with a sign of the cross avoided them. Weary, he decided to fight the devil. The struggle was so wild that the devil left his claws on a block of stone.



Saint Guénolé was finally the winner as he was able to precipitate Satan in a bottomless hole where he still is...

It is surely when the Devil broke that the river is the place for international canoe-kayak. They take place in winter when the river and the devil are celebrating ! The site is free for canoes ... or for kayaking in the summer.

You can also fish trouts and salmons. These two fishes were rare in the rivers of Brittany a few years ago, they are back. The influence of the tide goes till the site of the rocks of devil.



If you are neither kayaking or fishing, you should know that is not good to be around to swim. Too dangerous. Instead you can walk along the Ellé and enjoy the nature and the huge stones.

Read it in French : Les roches du diable canoe kayak et pêche sur l'Ellé

5 a day they say…

Ok, but when tomatoes have no taste, when peaches are unripe and when strawberries are time bombs, what should we eat ?
Well, choose the breton strawberries… the one produced at Plougastel, called gariguettes. They are slim, very long and really tasty…



Plougastel has a long reputation as a land of strawberries. Again, it is due to a mild climate ... as often for the cultivation of vegetables in Britanny. Sea regulates the temperature (it is never really hot and it does not freeze). The season lasts from April to November.

The strawberry fields are located in the countryside of Plougastel Daoulas. During the last century, strawberries were protected by small stone walls. Today the plants are hidden in tunnels or in greenhouses.

Let’s go back to the 19th century. Strawberries are grown, replacing the cultivation of flax which was then the wealth of Brittany. Flax was used to make canvas (called daoulas) that were exported around the world. But the international competition (American and British) is too strong, breton producers have to evolve. They began to grow strawberries on the peninsula to replace the flax.

At that time, 25% of the French production was breton. And soon they tried to exporte their fruits to... England. Or Paris when the railway connects Brest to the French capital in 1865.

Since then, the strawberry culture oscillates between periods of plenty and bad times....Competition is fierce on the large international market of strawberries.

Have you ever eaten a gariguette. It is not the cheapest one but it is full of smells and extremely tasty. They are picked by hand, when they are ripe enough and delicately layed down on trays. No need to add sugar, as it is harvested at maturity.

And then if you are interested in sustainable development, they don’t come from far, far away…

If you buy organic strawberries, have you noticed the one with strange shapes: these are flowers that have not been properly gathered… they grow "distorted" ...



Want to know more about the history of the strawberries… In Europe and in our countries, the wild strawberry has been around forever (at least during the Roman times). Amédée François Frezier (Frezier in French even if it is not spelled the same, means strawberry plant), a French explorer, brought back from South America a variety of strawberries that are the ancestors of those of Plougastel.

Visit a strawberry farm at Plougastel. You'll learn much more!

Then, what do you think ? Are the strawberry a Breton tradition? A gastronomic heritage? A speciality of Brittany? Please vote !



Read it in French : Les fraises de Plougastel : tourisme ou patrimoine gastronomique

North coast of Brittany is beautiful… Specially the pink granite coast. And in land, some kilometers away from the coast, you’ll discover an unusual standing stone.



Everybody knows that Brittany is THE land of standing stones (men in Breton means stone and hir lifted). And even if it is still not clear what they were done for, and that lots disapeared, they are still everywhere. And some of them are unique.

If you stay on the pink granite coast near Pleumeur Bodou, you need to go to the menhir of Saint Uzec (Saint Duzec) on the village called Plemeur Bodou.



This menhir is impressive, massive. First, its size, about 8 meters, on the top of a hill, you can see it from far away.We do not know its meaning when it was first erected during the Neolithic Time (5000 to 4000 BC), but it seems clear that our ancestors wanted it to be noticed. And some centuries later, it has been christianized with a granite cross, 27 sculptures and a painting that has been erased by the time.

You’ll admire it from the chapel of Saint Uzec on the opposite hill.



The granite church was built in the late fifteenth century, long before the transformation of the standing stone. Its bell tower is original - a tower-wall - all rectangular in which you can fit 3 bells. It is dedicated to Saint Uzec (also Judoc or Josse), a Breton prince of the sixth century who did not want to inherit his land and his title and instead became an hermit. 2nd Sunday of July takes place a pilgrimage.

Opposite stands the menhir. Its huge size could impress the Christian spirits. Surrounded by an enclosure, surmounted by a cross and decorated with symbolic sculptures, it is one of the most beautiful Christianised menhirs of Brittany. It became national heritage in 1889.
The tradition says that the menhir was transformed in 1674. And it is as if it alone brought together all the symbols of Christianity, all topped with a carved cross with a Christ on the cross. The 27 sculptures are arma christi (objects or instruments of the Passion). That are images that evoked the suffering and agony of Christ, before and during the crucifixion (Passion of Christ).
They were common in the eighteenth century and understood by the population. Today, those symbols –in France- are no more known.



The sun and moon symbolize the resurrection and death. A spear and a stick or a spear and a reed with a sponge (which satisfies the thirst of Christ on the cross) mention the arrest of Jesus. The vase and the hand are the pictures for Pontius Pilate who sentenced him to death.
A woman praying, Veronica’s veil which was used to wipe his face, the scale refers to the descent of the cross. The seamless tunic (clothing that the Virgin has created for his son who grew up with him), the three nails…

A large panel explains the standing stone in English. The vertical grooves are signs of erosion ... Yes, it's raining in Brittany, huh!
On old postcards of the last century, there are a painting of Christ on the cross, which has unfortunately disappeared. The sculptures were also painted. You can walk in this area, there are lots of paths …



Read it in French : Le menhir christianisé de Saint Uzec en Bretagne

The elderberry flower gives a very nice and light sweet taste to pancakes. Season of flowers elderberry goes so quickly… then hurry ...

You need two to three large clusters of flowers that you will shell in the dough.

Ingredients

250 g flour
500 ml of milk (the double of flour)
250 ml of beer (the same amount of flour)
4 eggs
Salt
Some alcohol of your choice

Mix the ingredients and let rest the dough. Once the dough rested, shell flowers in batter.
Put on your stove. With an oily tissue, grease the pan. You will reuse it for each new pancake. Pour a ladle of batter. When the edges of the pancake turn brown, it is time to return it. Let cook a minute.

Place on a plate, sprinkle with sugar (which will melt with heat) and add so on your pancakes.

Read it in French : Recette de crêpes aux fleurs de sureau