“I cook à la quimpéroise”, the cookbook that celebrates Cornouaille and its terroir – Quimper



Our region, Guénaëlle Théaud knows it well: for 24 years, the journalist scoured Brittany for the television news of Jean-Pierre Pernaut, eternal herald of the countryside and its terroirs.

Retired for two years from television sets, the latter has since embarked on a new adventure: that of culinary literature. After “Je cuisine à la brestoise”, released a year ago, the journalist publishes “Je cuisine à la quimpéroise”, a tasty compilation of recipes produced in Cornouaille: “The idea is the same as before: with my editor, Jean -Benoît Beuven, we asked the chefs of two establishments in the area to prepare 25 typical recipes, traditional or made from local ingredients… Beyond the promotion of Breton cuisine, the objective is to highlight a terroir, and the people who work it”.

Among the producers honored, readers will find Anne Roche and Sébastien Rétoret, saffron producers in Pouldreuzic. (Frank Betermin)

Recipes from Pays glazik with good local products

A total of three chefs contributed to this “made in Kemper” edition: Frédéric Renoult, from the restaurant Le Fil Rouge, route de Bénodet, in Quimper, as well as Emmanuelle Genoud and Carole Nagel, chefs from Moka Delikatessen, a restaurant located in the Quimper markets. Easy to make, each recipe draws on the culinary tradition of Glazik Country with a touch of originality borrowed from cuisines around the world. Gourmets will be able to discover a recipe for labneh, a Lebanese cheese revisited with buttermilk, or that of line-caught sea bass in a salt crust, guaranteed without difficulty! And then, it’s impossible not to talk about pancakes: a double page is devoted to this local dish, prepared in a thousand ways from one city to another.

Emmanuelle Genoud and Carole Nagel, chefs of Mokka Delikatessen, in Quimper, developed some of the recipes presented in the book.
Emmanuelle Genoud and Carole Nagel, chefs of Mokka Delikatessen, in Quimper, developed some of the recipes presented in the book. (Frank Betermin)

Discovering local producers

Beyond the recipe ideas, the book also offers a dive into the daily life of southern Finistère producers: equipped with his camera, the photographer Franck Betermin met more than one, directly at their place of work: on the land side, the Concarnois followed the work of Gwénola and Johan Le Naour, breeders of Bretonne Pie noir cows, in Elliant. On the sea side, he embarked in Douarnenez with the sardine “hunter” Thomas Hamon, used to the “evening shot”, a twelve-hour fishing trip, at night, when total darkness covers the horizon. “The goal is really for the Cornish people to rediscover their territory through its producers and its flavours… I almost want to say to them: “Look at what you have just a few kilometers from your home! These are quality producers, right there… Run for it! “, encourages Guénaëlle Théaud. In the future, the journalist would like to renew the experience by focusing on the cuisine of Central Brittany… Even if, from the outset, a question arises: “In fact, we don’t know what to call it! “I cook at Kreiz-Breizh”, maybe? We haven’t decided yet! »

According to Franck Betermin himself, one of the most impressive reports was that on board Thomas Hamon's boat, a sardine
According to Franck Betermin himself, one of the most impressive reports was that on board Thomas Hamon’s boat, a sardine “hunter” well known to Douarnenistes. (Frank Betermin)

Practice

“I cook à la quimpéroise”, a book by Guénaëlle Théaud and Franck Betermin. On sale in bookstores and Leclerc cultural centres. Price: €19.

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