Nuts, walnuts... in French, they have the same name… they're good and healthy, full of omega-3 fatty acids… and of Omega 6 fatty acids... These are the good unsaturated fatty acids, good fats for proper functioning of the cardiovascular system... A good natural food supplement ... that must be used without abuse!

For harvesting, you have two solutions : either the tree is yours or not :

- Or you pick them and then read the following passage directly
- Either you have a walnut tree in your garden and there are some rules to follow to respect the next harvest.
It is better to stick nuts rather than waiting to pick them up.
- Why ?
Simply because sticking them, popular French proverbs say that the harvest will be better next year ...

Whatever the method, remember that the husks (the green envelope around the nut) blackened fingers. It must be removed.

Preservation and storage
Once harvested, the nuts have to be dried: ventilate them regularly, stir them so they do not rot. Store in a cool place.

Just peel the amount of walnuts you need because once shelled, they go rancid very quickly. Keep in the fridge and eat them in a few days.
The recipe? A German recipe !!! Easy and tasty !

It is a recipe from my German friend Karine. But all the ingredients are so common that it could be a Breton dish. The only concern is to peel them… It’s a bit long… it depends ... if you've already tried the hips or the chestnuts ... Wallnuts are just to easy, it’s a breeze ...



Ingredients

500g potatoes good to mash
150 grams of nuts (peeled) 30 to 40 whole nuts
150 grams grated cheese (Emmentaler or comté depending on your tastes)
3 eggs (you must beat the egg whites)
Pepper and Salt

It is good plain like that. If you want a more tasty flavor, add a few leaves of basil or sage, finely chopped (the dried herbs powder is less good but it works well).

Cut the potatoes in pieces and cook them. Peel and mash to a puree.
Reduce about two-thirds of the nuts into small pieces (the robot to do anything does it very well) and keep the rest for decoration.
Pour and mix nuts, cheese, egg yolks, salt and pepper, basil or sage.
Whisk the egg whites and add them.
Butter a dish and pour the batter. Bake at 6 (180 °) for a half hour to 40 minutes when the pie is brownish.
Serve with a winter salad .

You want to try recipes with walnuts, well learn too about the tree that produce them. It is a nice one…



The walnut tree comes from Asia and is known in France for several centuries already (800). Charlemagne wanted it throughout his empire and thanks to him it was spread out in Europe ...

The walnut is native to warmer lands (Asia), he does not like the cold weather. When it blooms in April or May, the flowers do not like frost ... Otherwise the precious harvest of nuts may be compromised ...

Nut is very nutritious: 60% fat for 20% protein. They were advised for women seeking fertility ...

The walnut tree has a nasty reputation ... We strongly advise against taking a nap under its shadow ... not for fear of receiving nuts during your sweet rest, but rather because under it, vegetation grows with a lot of difficulty. The grass is sparse and the flowers wither. If you want to plant with a walnut tree around, do it but at a certain distance.

The tree can life 70 years to … 300. It produces walnuts with 20-25 years… It is 20 to 25 meters high.

In the Middle Ages, people used the walnut oil for massage to relieve pain of rheumatism or arthritis: 4 to 5 kg of nuts per 1 liter of oil ... Peeling and peeling again and again.

Walnut oil is very good, very tasty ... but it turns rancid very fast.

For longer storage, it must be stored in a cool place, away from light in a dark bottle. It helps by adding a few grains of salt in the bottle.

Use it as seasoning, as salad dressings, it is excellent, it can not stand to be heated.

The walnut wood is highly prized by carpenters. The quality of its wood and itsdark color are valued for furniture, table, desk, library ...

The walnut is a producer of nut husks : the green envelope that protects the fruit. The liquid it emits is used to produce inks for dark stained wood.

Inside the husk, the shell hides the edible part : the kernels.

The nuts have interesting nutritional benefits : they provide good essential fatty acids (the so-called omega 3 and omega 6), vitamins and minerals (especially magnesium).

Want to try my recipe : mashed potatoes and nuts in the oven.

Read it in French : Le noyer un arbre remarquable à planter dans le jardin

- I bought a black cat in France, better in Britain ...
- Hmm, risky !!! Yes, yes, you don't know them ? ... ...
- The advertisement was : black cat for sale for good care ...
- Oh, suspicion ... If, in addition, his master or mistress tells you his name is Paolig ... Sure, you look for trouble, disappointments ... this animal is a strange beast ...



Since the Middle Ages, the black cat has a really bad reputation in France... It is a close, very close friend, even the best friend of the devil ...

In Britain, it's worse, it is not only a friend of the devil ... it is a reincarnation. Many stories, all with the same hero, are told... a black cat named Paolic (or Paolig, little Paul) who brings wealth but also misfortunes.

The classic story is this one : A French (no, a Breton) family in wooden shoes, very poor, just had a baby. They see an end to their miserable fate when they're proposed to buy a black cat ... He loves porridge and breast milk .... The contract states (written very small on the bottom of the leaf) that the cat will bring gold every morning ... (don't forget the pact with the devil ... But this is incidental and the poor man quickly forgets that this is part of the contract ) ...

The cat well groomed, (the first breast feeding is for him), the family is soon rewarded. Paolig brings back every day a purse of gold to his masters. Very soon the poor French becomes rich.
But ... the contract only lasts a year... Once the time gone, the "rich" man has to honor the 2nd part of the pact .... (Give his soul).
The man, being human, tries, anxious, to find another solution (get rid of his loyal colleague who had patiently enriched his master in response to the good treatment he received).

Many tricks are tempted:
- Sell it (once a year there was a black cats fair once a year, but it stopped ... Too many people from all over the world were coming , it was too successful and it became impossible to organize).
- Call the priest who was often requested by those honest flock to help (against a good sum of money!)....

Or you can try an abominable trick to your cat ...
This story don't always tell if the family who won the money so honestly had a peaceful life ...
What is known is that one day the black cat took revenge... The poisoned air contaminates the potatoes and give them the mildew ...

Brittany is a land of legends and superstitions, but beware ... If, unfortunately, you meet Paolic at nightfall at the crossroads of several paths ... You have the evil eye and you have been "spotted" ... Go and ignore the call of the cat ... Because traditions are being lost ... Priests do not know "manage" this type of case, the fair is over ... You will only get away! Faced with this witchcraft of another century!

Do not take too many risks: if you want to buy an animal for your family, the best advice to give you is to go to a good pet store (they guarantee the pedigree cats) or cross the Channel and, in Great Britain, buy an English black cat : there beliefs and symbols are different: black cats bring luck... And forget the witches ...

Read this post in French : Chats noirs à vendre

Winter is the season for soups and stews, good simmered dishes and rich meals... Apple pies and roasted chestnuts are also part of the winter menu... and the excess of Christmas time...

It is also the season of cold, where diseases are more predictable ... Therefore vitamins of fresh produces and food are even more recommended ... to fight your bad cough... Fresh fruits or vegetables are the best natural source of vitamins... and the best way to loose weight after the plenty of New Year... Some days of a diet of fruits and veggies, that the best way to recover...

So let's see what we can eat... to enjoy the winter production without worrying ...

Some vegetables are edible all year long if they are well kept : Beets, Carrots, Celery, Potatoes and Onions.
Same thing for nuts...
Exotic fruits, even if they are produced in warm lands, are also connected to seasons.

Better than eating food supplements in winter, try the natural vitamins and the right minerals...

Links are connected to recipes or specific vegetables and fruits produced here ...

Vegetables
Beet, Horseradish, Brussels sprouts, Cabbage, Carrot, Celery, Chicory, Cress, Crosne, Fennel, Jerusalem artichoke, Leeks, Onions, Potatoes, Pumpkin, Salad, Salsify, Turnips
Fruits
Apples, Clementines, Kiwis, Mandarins, Oranges, Pears
Dates Nuts
Exotics Banana, Grapefruit, Lychee, Papaya, Pineapple



Vegetables
Avocados, Beets, Cabbage, Carrots, Celery, Chicory, Leeks, Onions, Potatoes, Salads, Salsify, Turnips, Watercress

Fruits
Apples, Blood oranges, Clementines, Kiwi, Lemons, Mandarins, Pears
Nuts
Exotics Bananas, Grapefruit, Mangoes, Passion Fruit, Pineapples



Vegetables
Avocados, Beets, Carrots, Cabbage, Celery, Leaves, Leeks, Mushrooms, Onions, Potatoes, Radish, Salsify Spinach,Turnips
Fruits
Apples, Clementines, Kiwi, Mandarins, Oranges
Exotics Bananas, Mangoes, Pineapples

If you want to eat the right products at the right time, the easiest way to do it is to go to the market next and buy the vegies and fruits produced in your area.
You'll discover vegies that we do not eat often anymore and you need just a bit of imagination to accommodate some vegetables! Bon appétit

Read this post in French : Fruits et légumes de saison : calendrier d'hiver

Even if China and India share 70% of the world production, three-quarters of the French production of cauliflower are grown in the North West of France, on the breton coast ... If you arrive with the ferry at Roscoff, you'll see fields of cauliflowers everywhere... Prince de Bretagne the main supplier of vegetables of the region...



Cauliflower belongs to the very, very, large cabbage family ... that have so many different colors, shapes and even sizes. Cabbage season never stops... all year long...

Origins
Asia Minor. Cabbage is a very old food already eaten by prehistoric people ... Cauliflower disappears however in Europe after the Roman time and reappeared in Italy in the late Middle Ages. In France, it is cultivated again in the 17th C. In England, a bit earlier...

Vitamins and co
This vegetable plant has many advantages: rich in vitamin C (good for healthy bones, cartilage, teeth and gums ... It also protects against infections, promotes the absorption of iron content in plants and accelerates healing. ) It was good for sailors wishing to fight against scurvy (No fresh food on boats for days...a lack of vitamin C makes you loose your teeth!).
Studies say that cauliflower is also appreciated against cancers (lung, ovary and kidney). And good for pregnant women (contents folate (vitamin B9 used for the growth and development of the fetus ...).
It is a low calorie vegetable (high content of water: 20 calories per 100 grams).

Culture and Consumption
It is an annual plant. Thanks to the mild climate of the region of Roscoff, we can eat them September to January.

How to choose a cauliflower
A fresh one will have still green water-soaked leaves and a white heart...
But ... very often, unfortunatly, the cauliflower arriving in our plates has done a long journey before ending in a saucepan of boiling water... Leaves are all dried, the white is often spotted (these are signs of decay).
However ... It is a very good food that I recommend as a dipping appetizer

Italian raw cauliflower recipe in spicy sauce

Ingredients
a cauliflower 800 g
Chopped parsley
Anchovies thinly cut
Juice of half a lemon
100g butter
Salt

For this recipe, the ideal is to have a cauliflower extremely fresh, white, with no trace of passing time ...
Remove leaves, divide the clumps of cabbage and soak in salted water.
In a saucepan, melt butter, add anchovies that you've previously cut into thin slices and parsley. After a few minutes, remove from heat.
Drain the cauliflower florets and arrange in a dish, pour sauce and lemon juice.
Serve as appetizer ...

Read this article in French : Le chou-fleur de Bretagne

Noël en France ! Christmas in France, in Brittany!... Why not ... ? A short weekend break for Xmas ! Cold is not too fierce and tourists are not too many… It’s the best time to enjoy historical places and avoid the scuffle...
If you’re visiting the western part of France, have a look at the Christmas markets.

Even if this is not something traditionally Breton, Christmas markets are many across Britain today ...
It used to be a German tradition in the Middle Ages. One of the older one is known since the 14th C, dates in honor of San Nicolas ... the equivalent of Father Christmas.

And it is in the 90s that the idea is spreading and that those markets are becoming more common in Europe. And elsewhere ... Germans who have emigrated to the New World began to disseminate the idea in America.

Originally the market was celebrating the Christ child and began just some days before Christmas. Today it lasts several days to almost the entire month of December, according to the capacity of each municipality. By cons, it stops on Christmas Day and until December of next year.
These markets are on hold on the main square or on a few pedestrian streets and gather animations, stands of handycrafts, merchants, food ... and lots of entertainment and music.

Outdoor booths are everywhere. Have a break from Christmas shopping, enjoy vin chaud (mulled wine with cinnamon) found on all the Christmas markets or eat something very rich that will heat you up in the cold weather ... It is also the opportunity to buy another gift, but a more original, handmade by a local craftsman ... or discover specialties other French regions.

And then enjoy Christmas animations often for children. Or Santa Claus who is lost in the corner ...

In our region, Brittany, there are many Christmas markets: Rennes for example, has two, one on the Parliament Square where you can eat, you warm up with a good wine with cinnamon and Alsace specialties, another one that is not called Christmas market Place Hoche is a gathering of craftmen from here and abroad. We have a third market in Colombier.

Each department and most city hosts a market ... If you want to visit one and know its opening days and animations… try the links… The Regional Tourism Committee of Britain that centralizes the news.

For a more precise information try the website of Côtes d'Armor (North of Brittany).

The departmental committee d 'Ille et Vilaine, Brittany High will help you around Rennes.

The far West of Brittany, le Finistère…

South, the Morbihan, try it too.

Good luck. And Merry Christmas.

Read it in French : Marchés de Noel en Bretagne : Côtes d'Armor, Finistère, Ille et Vilaine, Morbihan et Loire Atlantique

Inquiring minds will note that the main color of the stone houses of the region Brocéliande or in other places in Brittany, is red.
Red shale is a rock, very common here in the country Brocéliande near Paimpont, home of the knights of the Round table.



Once upon a time ...
A rock (the story does not date from yesterday, but from over 465 million years). Under the sea, this metamorphic rock (rock that is changed by heat) is of sedimentary origin (these sediments are often clay). Its color comes from its content of iron oxide (iron rust becomes red ....!).
When the sea receded some 250 million years ago, the rock became what we see today. The red shale is a friable rock. It comes in sheets and very difficult to carve. Therefore, it is used as building material.



The region is rich in red shale quarries, many buildings are built using this stone : houses and farms, walls, castles... Rennes, once it was a fortified city, was called Rennes, the red city (its fortification walls were in red shale). If you're dreaming of a red stone farmhouse, then you know now where to find your dream house.



The castle of Trécesson … is a beautiful building built in red shale. Located in the town of Campénéac, this fortress was erected between the late 14th C and it is listed since 1922. The castle is surrounded by water... The access by a bridge leads to a large gatehouse and two towers connected by a machicolation (the "balcony" at the top of the walls). It also has a hexagonal tower (the one facing you with 3 windows).
The site has been inhabited long before the construction of the castle. Many owners have lived in the property. It is still private.

The place is famous... by the legends that took place in the « château de Trecesson ».

We'll begin with the saddest ... la légende de la dame blanche (ou la mariée de Trécesson )... (Sensitive souls, go your way). The legend of the white lady (or the bride of Trécesson) ...
The story takes place in the middle of the 18th C. A lovely bride, in tears, will be buried alive under the eyes of a poacher (hidden in the tree where the girl will be killed). The witness, once the murderers gone, tells the story to his wife who decides to go to the lord Trécesson ... He will offer her a decent burial and looked in vain for the murderers.

The second is almost a fantasy novel: La légende de la chambre aux revenants
The legend of ghosts in the room is nicer: one room, in Trecesson is haunted ... A guest, of bravado, decide to sleep in the haunted place. That evening, an invisible door appears and servants install a game table for two men who will play cards .... The man, scared to death, fired on the players. The bullets have no result! He finally fell asleep. from exhaustion. The next day, when he woke up, a pile of gold coins (louis d'or) is the only proof left of that game.

The 3rd legend called le manoir du Pied d'Anon
A young Marquis de Trécesson loves to play in the salons of Versailles. He has lost everything. Fortunately, Firmin his valet, reminds him of a small manor, the mansion du Pied d'Anon (which was a small wooden hut perched on granite).
The intrepid plays again and regains everything he lost ... The story does not say if he then remained quietly in his castle Trécesson …

Read this article in French : Maisons et chateaux de schiste rouge en Bretagne

Cauliflower is mainly Breton in France: 75% of the French production comes from the North coast of Brittany, also called the golden belt.
If you're touring by there, you'll see signs: Prince de Bretagne (the main supplier of cauliflowers here) has many partners that deals with their vegetables : restaurants, shops... And probably those you get over the Channel come from here and are send by the Brittany Ferries from Roscoff.

Caulyflower has a second name Cyprus cabbage... because... even if it was known during the Roman time, the culture of the vegetable declined and disapeared until the late Middle Ages... It was brought back probably from Cyprus and called then coleworts Cyprus.

West of France today dominates the French market ... There are also varieties of purple or orange.
Cauliflower can be eaten from September to January. It is a good autumn vegetable, ideal for weight watchers (full of water, low in calories and rich in vitamin C and B9, the famous folate for pregnant women).

Cooking
Cabbage is not appreciated by everybody ... Because some people don't supporter well, they suffer from flatulence ...
Well, you have two solutions:
- Growing it in the garden, collect and eat it the same day ... It won't bother you...
- The second, for almost anyone, is to cook your cabbage in two waters. It will be more digestible. And to keep it white, add lemon to the cooking water.

Conservation
You can eat the leaves of cauliflower. Cut them into small pieces for the same cooking time as the cabbage.
These recipes are possible with cabbage or broccoli Romanesco or both.
My great grand father was Italian... I do like these two ways of eating it but they're unusual... Italian cuisine...



Baked Italian meal with Cauliflower

It is a sort of gratin made with an olive oil bechamel with thyme.

Ingredients
1 medium cauliflower
Butter
Crumbs
100g grated cheese

For the sauce

3 tablespoons flour
2 cups cooking water
5 tablespoons olive oil
Thyme (1 tablespoon dried thyme or a little less fresh)
Salt
Cut leaves, wash the cabbage and separate the bunches. Let it boil in salted water. If you are cooking with two waters, the second (5 to 10 minutes depending on cabbage) for a cooking al dente.
Cook it in butter.
Meanwhile, prepare sauce. Warm the oil. Remove from heat, mix the flour, cooking water, a pinch of salt and thyme. It's a sort of bechamel sauce.
When the sauce is homogeneous, pour over the cauliflower. Sprinkle with grated cheese and some breadcrumbs.
Bake for 20 minutes at 6 (180 °) until a beautiful golden crust.

Italian cooking : cauliflower with olives and provolone

Ingredients
1 cauliflower (good size)
150 g provolone (Italian cheese)
100 grams of black olives
1 onion
1 glass red wine
Olive Oil
Salt
Pepper
Toast

Wash and separate cauliflower parts.
Cut into thin slices provolone and onion.
Pit the olives and cut them into pieces.
Put in a saucepan with oil, onion, a layer of cabbage, some slices of provolone and pieces of olives. Spice with salt and pepper.
Repeat with remaining ingredients. Sprinkle with oil and add the diluted wine with a glass of water.
Put the saucepan on the stove and cook over low heat for an hour. Avoid cooking too fast. If during the cooking liquid has evaporated add boiling water. Cauliflower should be tender.
Serve with toasted bread and a salad of beans and julienne carrots.

Read this post in French : Deux recettes à base de choux-fleurs au four ou à la casserole

You stay in Roscoff and you want to have fun answering questions. The main one is : Why does Roscoff, a small city, have such a highway ???

Some more …

5 - The fishermen wanted a highway to transport their fish to Paris
6 – The wolrdwide reputation of Roscoff is due to algae and scoubidoooos…
7 – No, Notre Dame de Kroas Baz is the origin of the roscovite fame
8 – No, the exotic garden is the reason of this motorway
9 – Sainte Barbe, the little chapel on the coast gave his main road to Roscoff
10 – Non sense. It is just because it is the way to reach the island of Batz



5 - The fishermen wanted a highway to transport their fish to Paris



The fishtanks for lobsters existed already during the 19th century. Today it goes on thanks to the same phenomenon : the tides that go up and down and renew the water of the ponds every 6 hours.
The fishing boats lay traps under the sea and come back full of lobsters and crayfish.

6 – The wolrdwide reputation of Roscoff is due to algae and scoubidoooos…

Algae is one of the other lives of Roscoff. As I already explained this coast has a special climate due to Gulf Stream (it is probably going to change with global warming… it may move or disappear…) and is the home of hundreds of unique algae. Even the Japanese, the big consumers of algae, are intested in our marine plants.
Since a very long time, the region is aware of its algae wealth and they have been used as fertilizer for local agriculture for centuries…
Dr Bagot organized the first center of thalassotherapy Rock roum institute in France at the end of the 19th century. This place uses algae to treat rheumatism, bone disease… and it still does.
Today, scoobidoo is also a major character of the place. It is the name of a boat that has a long arm to pick algae in the deep sea.

7 – No, Notre Dame de Kroas Baz is the origin of the roscovite fame

Roscoff already existed in Roman times. In the Middle Ages, it depended on Saint Pol de Léon. As the hamlet was rich, it wanted to be free. Shipowners and merchants of the city wanted to baptize, get married or die without refering to the big Saint Pol. They managed in the 16th century to build the church Notre Dame de Kroas Baz.



These architectural constructions (16 and 17th century) with its gothic church, 2 chapel-ossuaries…is in granite. The church is carved with merchants ex-voto. …



Inside the wodd vault and the beams are colorful.



In the parish close, one chapel is dedicated to Sainte Brigitte where the engagement used to be celebrated. The other with no door but windows was used to store bones.



A commemorative plaque to Mrs Silburne, an english woman who helped the refractory priests during the French Revolution. (Those priests had to renounce to their beliefs or they would die).

8 – No, the exotic garden is the reason of this motorway

The exotic garden has subtropical spieces (the climate…). Built around the rock Hievec, this small height up to 18 m offers a beautiful view over the bay of Morlaix.
From the garden, you can make a beautiful walk on the coastal footpath till Saint Pol (you’ll see the island Sainte Anne and the castle Kernevez), it’s really nice.

9 – Sainte Barbe, the little chapel on the coast gave his main road to Roscoff




This chapel was built during the 17th century to protect the Christians from the enemies of the Church and the invasions of hackers, it is rarely open.
Located on a rocky hill, it supervises the bay and its white wall is used by seamen as a daymark.



10 – Non sense. It is just because it is the way to reach the island of Batz

The deepwater harbour is the departure to Irland or Great Britain. Downtown, you have the old port, depending on tides. It is here that you can catch the ferry to Batz. And they are many everyday to cross the small sea between the island and Roscoff.


Read it in French : Algues, thalasso, homards et exotisme à Roscoff

If you want to visit an unusual part of Brittany and have a nice walk in the countryside, follow me to la Guerche on a Tuesday, the market day. You'll also discover the oak for the Virgin and the chinese pagoda.

La Guerche is a nice small town, inland Brittany on the border (les marches de Bretagne in French) between the old Duchy of Brittany and the Kingdom of France. May be you already visited Vitré and Fougères which are also cities that used to be the frontline of the Duchy and therefore fortified.



La Guerche during the Duchy period ( 826-1491) changed nationality , sometimes it was Breton, sometimes it was French. It was also a strategical place during the Hundred Years War against the English !!! and therefore many battles took place in the surroundings. And if you know a bit of French History, you surely know Du Guesclin, the companion of Joan of Arc, who bought the manorial estate of La Guerche in 1379. At that time it had a fortified castle.

Later, during the 16th century, it was an important market thanks to the canvas trade. The canvas trade made the Golden Age of Britanny. Farmers grew hemp and flax in the countryside and produced the cloths that were sold all around the world. Brittany then was a rich province, we call it the breton Golden Age. Merchants came from many places in Brittany and specially from Saint Malo to buy the canvas and to sell it to Spain and South America or England. The porched and half-timbered houses you see in La Guerche are the evidence of that Golden Period. The porched houses are now our shopping arcades, merchants used to display their cloths under those porches.



The first mention of the market of La Guerche dates from 1121, and the legend says it never stopped. It is easily understandable because of its particular place in the region. It was a crossroad between the Duchy and the French Kingdom during the Middle Age, it continued when Britanny became French and now it is a crossroad between 4 departments and still 2 regions. It still attracts people from the surrounding areas, the parking places are full on Tuesday morning !!! it used to be more traditionnal, you could see poultry or pork, but nowadays you just find nice local and traditional products like honey, bread, buckflour, « breton galettes », « galette saucisse », meat, cheese and wine.



While enjoying the market, notice the old houses and enter the Basilica (basilique Notre Dame). It became a Basilica, in 1951 – the title Basilica is only given by the Pope because of several reasons : it can be because it is old, because the bishop asked for it or because of an important pilgrimage -. Have a look at the 16th stained –glass windows, at the carved wood stalls and at the tufa recumbent statue of Guillaume, Lord of La Guerche during the Middle Age.

Once you ‘re finished, begin your walk (8 to 15 kms depending on what you want to see) on the countryside. Leaving the Basilica follow the rue d’Anjou (which is one of the street around the Basilica) till the boulevard d’Anjou. On your left a sign Fontaine Couverte V3 , 8 kms, take that direction, you ‘ll go through an housing estate for one kilometer, when you are in front of the cross, just take a right, and you’ll go through different hamlets : Hairie, Perinelle…



go on for 2,5 kms, you’ll meet another cross



go on till the crossroad Route des Rondes.



Take a right for one km to the next cross (Gaumonerie) and you’ll see the first sign for chêne à la Vierge (oak of the Virgin) on your left. You leave the road for a path, just walk a bit till the forest at the end of the path and you’ll see it.



This oak is the witness of events that took place after the French Revolution (1789) in 1792. A youg girl was shot in front of the oak because she refused to reveal the place where a priest was hiden. At that time France was divided into two sides : the one for the ideas of the French Revolution the republicans and the others against it. Priests were usually against French Revolution because the leader of the French Revolution were against religion and had confiscated or destroyed religious buildings and properties. You still can see for example on many churches statues of Saints or religious figures beheaded or destroyed. This oak is now an holy place : the various statues of the Virgin testify the religious devotion. Ceremonies still take place on August 15th.

If you are in shape, you have to go on for the next unusual site : a chinese pagoda. But if you want to go back, take the road you left , walk a bit on your left till you find the sign for La Guerche and you will soon find the way you came in.



If you want to see the pagoda keep walking straight (la Selle) for about 2,5 kms, you’ll see again a cross, you’re almost there. Leave the cross on your left, and after the bend, you’ll see the fork with the sign chapelle du Pâtis or Chapelle Sainte Anne.



This wood chapel is an octogonal pagoda unique in France. It was created in 1875 by the Priest François Lizé from La Selle Guerchaise. He was a missionary in China and took home the pagoda at the end of the 19th century. It is dedicated to the Virgin and Sainte Anne. Sainte Anne is one of the patron saint of the Bretons, the other one is Saint Yves. She is the mother of the Virgin. Inside the chapel you’ll see the epitaph of the Priest, nice restored colourful fresco (1875-1876) and three saint statues.



A peculiar one from Sainte Anne in wood from the 16th century has slanting eyes, one from Joseph and one from Joachim Sainte Anne ‘ husband.

Leaving the chapel, walk in the direction of La Selle and after some meters you’ll find another cross (it is written 40 jours d’indulgence on it) and you see a sign for La Guerche, you’re ok. This cross was probably on a pilgrimage that gave you days of indulgence. Indulgence were remission of punishment for sins for which you had to make penitence. Through confession, charity works, pilgrimage or money gifts, the sinner could recover remission from eternal punishment. This cross was part of the remission way. Once you’re on the way to La Guerche, you have to walk for 4 kms and arrive in the city, don’t take the street called « point du jour » but the other one with no sign and you’ll find the boulevard d’Anjou.

Read it in French : le marché de la Guerche come point de départ pour une excursion au chêne de la Vierge et à la chapelle Sainte Anne