European Stars and Stripes (Newspaper) - March 19, 1992, Darmstadt, Hesse                                A amps photos by Bill Walker a Fisherman ties on a Hook before casting into the surf near Pointe Duraz. Fresh oysters for Sale in the port town of Ancale. A Cook prepares crepes in be Mont Saint Michel. Travellers tips from the United kingdom the Best arrival port is St. Malo. Cherbourg is the second Best port and be Havre is a Choice Only if travellers plan a tour of Normandy before entering Brittany. From Central Europe the French autoroute network brings you around Paris and then Southwest on the a-10 toward Chartres then on to lemans via a-11 and out of lemans on a-81. From there the Best route is via Rennes then toward the coastal town of your Choice. The most direct route to the coast from Rennes is to Vannes on the Morbihan Gulf. There s a variety of hotels inns and Small bed and breakfast places along the coast and in the larger towns of Brest Rennes and Quimper. A spokesman for the French tourist office said in most cases it is not difficult to find rooms a except during july August and the first half of september when reservations Are a must. Double rooms sometimes including breakfast in the 150 to 200-franc Range about $28-$36 Are common. Discount hotel chains offering rooms for As Little As i 20 a Fisherman holds a Basket of shellfish similar to the ones featured in Brittany s restaurants. Francs also have units in the Region. Seafood dominates the Breton table. Most restaurants offer a fruits de Mer Platter which has the shellfish specialities of the Region. Lobster Homard usually Heads the menu. Lomarda i Armor Caine is lobster served in a Rich hot sauce that takes its name from Armor the Breton word for coastal Brittany. A deluxe seafood plate usually includes shrimp Cre vettes clams a Lourde oysters huf tres and mussels. Other varieties of shellfish and Fried morsels of White fish Are also on the Breton table. Salty butter from Normandy oftentimes from Signy on the a Day coast is also a Staple in Brittany. Raw oysters Are sold at stands All along the coast. At Canale not far from St. Malo a favorite lunchtime snack is a dozen raw oysters Cost about $4 Flavoured with a half Lemon. A screwdriver makes a Handy opener for the Oyster shells and it s Good to have a Towel Handy to clean up with afterwards. Mutton produced from coastal pasture fed sheep Chicken from Rennes Ham from Morlais and Duck Are also favourites in Brittany. Oletes and crepes made famous at restaurants on be Mont Saint Michel Are requested by Many tourists while butter Rich scones Are a specially in bakeries the Only Breton wine is mus Cadet. Locally produced cider is popular but not the equal of the variety from Normandy. Brittany s religious Fervour is Best seen in its Pardon ceremonies that begin with hymn singing and processions dedicated to various saints and continue with a fair featuring traditional dancing and sports. The celebrations offer a Good Opportunity to see Breton costumes and cultures in the cities and Small villages. The pardons begin shortly after easter and continue into december. For More information and hotel reservations in Brittany Contact the tourist information office at the following Telephone numbers Brest 98-44-24-96 Rennes 99-79-01-98 or Quimper 98-53-0405. If calling from outside France be sure to add the country code. Bill Walker March 19, 1992 stripes Magazine 7