Hand-churned, salted with fleur de sel, flavored with vanilla, Espelette pepper, buckwheat, raspberry, or chocolate. A licensed private guide tells you why Breton baratte butter is worth the trip, the story behind Jean-Yves Bordier, and how to bring it home to the United States without losing it to customs.
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Private First Class Abel Marques Jr was 21 when he fell near Coutances on July 30, 1944. I went to say hello to him at the Brittany American Cemetery, because as a local guide, helping families preserve the memory of their fallen ancestors is part of who I am.
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A Michelin-starred restaurant hidden in the Grande Briere marshland. Chef Eric Guerin, a poetic menu, and the silence of the most untouched park in France.
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The Grande Briere is one of France's largest natural parks and one of its least visited. Thatched villages, flat-bottomed boats, rare birds, and total silence. A slow travel destination unlike anywhere else in Western France.
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Galettes, oysters, kouign-amann, salted butter, cider, and far more besides. A licensed private guide with 17 years in Brittany tells you exactly what to eat, where, and why it matters.
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Saint-Malo is one of France's most extraordinary cities: a granite fortress rising straight from the sea, built by corsairs, bombed to rubble, and rebuilt stone by stone. Your insider guide from a local expert based in Brittany.
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