Sanchia and I are going all out Breton tomorrow for a pork and cider feast (feast = ripailles).
The main event is the Kig ha Farz, a breton version of the classic pot-au-feu. It involves shin of beef, ox cheeks, ham hocks and marrow bones with a tasty stock which you poach your buckwheat flour dumpling wrapped in linen along with cabbage, turnips, carrots.... Cider is being served throughout the 3 courses of course! We will take lots of pictures, I thinks there will be several recipe blogs, including a first tryout on my apple and boudin noir tarte tatin!
Watch this space...
