For super we ate at
La Fountaine de Jerzual Creperie, just up the hill and inside the city walls.
We were the first to arrive at 6pm. The French generally have supper later but not as late as the Italians.
We had this sparkling cider and it was so good I bought two bottles to take back to Canada. Its made by a cooperative called
Val de Rance. I didn't realize till I went on their web page that we had and continued to have their ciders for lunches and suppers while we were in Brittany. They are low in alcohol content (2% to 5%) and have a rich apple taste lacking in many North American ciders.
I was hungry so I had tripe sausage with a salad. I didn't know it was tripe when I ordered it (tripe is the edible offal of various animal stomachs). It was tasty though.
My wife had for a main a galette with andouille (tripe sausage) egg, ham and cheese. In Brittany, a crepe is made with white flour and is for dessert. If it is made with buckwheat it is for a main meal and anything over 3-4 ingredients is discouraged.
I had poelee au porc, which is a traditional Breton stew slow cooked in a cauldron all afternoon over an actual fire. It has pork, cabbage, carrots, potatoes and grilled sausage was added. I could not finish it all but it was quite good.
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