Like any place with good seafood, Brittany’s gastronomy reflects its geography: a rocky peninsula reaching into the English Channel and the Bay of Biscay. The coastal waters are especially famous for the Breton oyster beds, so DuVine’s cycling tour begins near Quimper at a family-run farm where Belon oysters were first cultivated (with the opportunity to taste a few directly from the beds).
Later, your bike will bring you to the mouth of the Etel River—another oyster hotbed—for a picnic lunch of Breton specialties. Aside from oysters, you’ll be eating langoustines, clams, crabs, and mussels. Breton mussels are cultivated in the Bay of Mont-Saint-Michel, and they shine in Brittany’s Moules Marinières, prepared with white wine, shallots, and fresh herbs.