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MONT SAINT-MICHEL SALT-FIELD LAMB IS BACK ON THE TABLES AT CHATEAU RICHEUX. François and Anaëlle Cerbonney just love watching their flock of 360 sheep meander through their sky and sea-framed pastures, their hundreds of pretty heads like little pin pricks pointing up amidst the dense fog, set against the Mont Saint-Michel in the background. Lamb from the bay feed on salt-tolerant plants such as sea purslane, sheep fescue, and glasswort – plants that are rich in minerals and which in turn give a unique taste to the delicate meat. Here, I cook the salt-field lamb with my Grand Caravan spice powder, in a recipe with two different methods: confit, and oven roast. >>

   

THE LINGERING, FRESH SMELL OF STRAWBERRIES TURNS SUBLIME WITH “POUDRE DEFENDUE”. A creation in homage to François Amédée Frézier, the eighteenth-century captain who left Saint-Malo in 1712 in order to study the Spanish defense presence in Chili. Fitting of his name (which even sounds like the word “strawberry” in French), he came across a particularly large species of the fruit, which he brought back for the king – and for his native village of Plougastel, a place that has since become renowned for exactly that! Try the much talked about pineberry, coupled with a bit of rhubarb and “Poudre Defendue”, in a recipe for mousse. The freshness of aniseed and the intensity of ginger intensify the pineberry’s delicate aromas, opening up its rich flavour. >>

   

BOARD THE AN DURNZEL FOR A DELECTABLE EXCURSION ACROSS THE BAY. Jérôme Foyer and Emmanuel Tessier, the director of the Cuisine Corsaire Ecole, invite you to go sailing with them on a Corsaire lugger sailboat. Traditional navigation, fishing, cooking and culinary delights await! Drift your way through the Mont Saint-Michel Bay, learn how to pull up creels or let out the trolling lines, and the chef will captivate your senses with ten dream-worthy delicacies that pair shellfish from the waters of near with aromas from afar. >>

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