Brittany’s famous crepes and gallettes (sweet and savoury pancakes) are as much in evidence in Morbihan as anywhere in the region and the area around Hennebont produces good quality cider.

For a change of ‘tipple,’ try flowery flavoured Pommeau, a liqueur aperitif combining fermenting sweet cider with apple brandy, or chouchen - the Breton name for mead - made by adding yeast to honey and water.

Brittany’s southern coastal towns are renowned for their seafood. The shallow inland sea of the Gulf of Morbihan is home to the flat Belon oyster.

Follow the Route de l’Huitre (oyster route) beginning at Sarzeau on the Rhuys Peninsula towards the romantic castle of Suscinio to learn how 4,000 tons a year are pulled from 1,200 acres of oyster beds.

The many seafood restaurants along the waterfront at Port Marie on the Quiberon Peninsula will have you spoilt for choice and medieval Vannes is a paradise for fish lovers. As no wine is produced in Brittany, enjoy your meal with a dry white Muscadet or Gros Plant wine from around Nantes in neighbouring Loire Atlantique.

Don’t go home without trying Campeneac cheese - similar to Port-Salut - and for those with a sweet tooth, ‘Niniches de Quiberon’ caramels, made with Brittany’s famous salt butter, giving them an irresistible balance of flavours.