WEDNESDAY, OCTOBER 8, 2008

We had out first breakfast at the Lodge and it was very good. Breads, fruit, yogurt, ham, cheese, cereals, prunes and apricots, etc. It was copious enough that we didn't need to think about lunch. We got in the car and headed for one of our favorite spots in Brittany, Quiberon. This is a spit of land that sticks out about 14 kilometers into the ocean off the south-eastern coast of Brittany. In spite of the large breakfast, we stopped at a small crêperie where had a crêpe along with a bolée of cider (not the sweet kind we know here). Crêpes are filled with sweet fillings and are usually eaten for dessert. The galette by contrast is filled with non-sweets, such as eggs, ham, veggies, cheese, etc.The two are also made with different kinds of flour.
We then went out to Pointe du Conguel, which is a natural, protected site at the extreme end of
Quiberon.







There is a series of paths that wend along the preservation site that we took to the overlook where there is an orientation table that shows 10-15 miles of coastline.





We also sat on "our" bench, one where our relationship first blossomed 10 years ago. It was a lovely, clear warm day and we enjoyed the scenery.









We went back to the car and started driving back to mainland. When we were almost there, the heavens seemingly emptied on us. It poured for quite a while. We were glad that the rain waited until we headed back to the Lodge.
We had intended to use the heated outdoor pool since it was so nice, but the rain continued until we got back. So, that put a damper on that. Instead we had une coupe de champagne to celebrate our return to Brittany. We went out to dinner to a small but very nice restaurant, called Le Chantier, across the river "Rivière de Crac'h", just opposite the inn. We had a wonderful seafood meal. Alexandria had her favorite soupe de poissons and I had 10 oysters. Then we each had fish, she had a fish called barbue, a fish like turbot and called brill in English, and I had sole. She was served two good sized fish and just couldn't finish, so I had one of hers. If you have ever boned a Dover sole, you know what a chore it can be. We shared a dessert. We were the only people in the restaurant. On the weekends and on vacations, they are usually full.
Back to the Lodge for a good nights sleep before driving to Rennes.