We do not feel like doing anything. We spend a lazy day at home in Plougonvelin. For lunch tiny langoustines.
When all else fails, buy your delicious French bread from a vending machine. Who'd a thunk it?
It is a beautiful day, great visibility. Boats riding at anchorage.
We can see completely across the wide entrance to the Bay of Brest.
Next door, a modern home built in the traditional Bretton style is being expanded with another room and rooftop balcony.
On the way to dinner, we pass the Nazi command bunker that controlled the big guns of the Brest section of Hitler's Atlantic Wall. It is now a small but well designed and organized museum.There are two restaurants at Pointe Saint Mathieu. Tonight we dine at the formal restaurant.Since the 'pre-appetizer' arrives and none of us has had such a thing unless it substitutes as the amuse busch, we are in for a crazy evening. This sommelier is top shelf.
They serve this as the "pre-appetizer".
The first course is Les Galitis. It is a fish and crustacean mixture.
This fellow spends forever at the table serving each of us four boules of butter. It's a big production show.
Le Lieu Jaune de Ligne is a serving of fish with asperagus, carrots, and wild carrots.
The Le Bouillon Nevez course is the restaurant's take on Pot au feu.
We have a different waiter dispense the cheese. This guy is entertaining. The selection of cheeses shockingly large.
This course is Le Fenouil. This is fish, fennel, and honey mixture
The final course is Les Fraises de Ty Gwenn. There is an aloe vera embedded in one of the gelatins.
The final course wasn't. This is the post desert.Departing the restaurant, we pass the wine cellar.
