Every Sunday, Vanessa Zha and Marion Sauveur take us on a gourmet weekend and deliver their favorite addresses.

Marion Sauveur, what Breton delicacies are you going to tell us about, and which we can redo at home? 

A specialty of Morbihan, and even more specifically of the Rhuys peninsula. It's gochtial, a brioche bread. It looks like a big loaf of bread, with a nice brown crust. Its crumb is tighter, and above all a sweet smell emerges. 

The gochtial is said to come from Hézo, a small village not far from Vannes. The inhabitants used to celebrate Saint-Vincent, the patron saint of winegrowers, to make this bread cake. Everyone made the dough for this gochtial on their side, and once kneaded, they entrusted it to the baker. Each gochtial had a distinctive sign: a drawing, an eggshell or even a piece of wood, because it was a sacrilege to eat the neighbor's gochtial.  

Is it easy to do at home?

Not so complicated, it's the same method as a brioche: it takes patience. To tell you the truth, the recipe is kept secret. But many Britons have tried to reproduce it. So for the curious or those who are homesick, here is one of the recipes that comes closest to it. If you start now, you can taste it as an afternoon snack.  

Start by mixing: the flour (300 g of wheat flour (ideal a mixture of T55 + T80 organic)) with your dehydrated baker's yeast (a sachet). They are easily found next to baking powder in stores. You can even ask your baker for yeast. Add the whole egg, the semi-salted butter (80g), the sugar (70g), the milk, the ideal being to use ribot milk (15cl). And knead the dough. It takes a good helping hand: ten minutes. 

Then let your dough rest for two hours, in a bowl, covered with a damp cloth. It will double in volume. You just have to form your loaf on a baking sheet covered with parchment paper and let your dough rise again two hours. Rest to brush with egg yolk diluted with a little water, take a sharp knife to incise the dough, and bake at 180 degrees for 40 minutes. 

How do we eat it? 

The Bretons eat it grilled, with salted butter for breakfast. The greediest add honey or jam. For lovers of sweet and savory, it goes very well with a thin slice of foie gras.  

An address to note, that of the best gochtial in Brittany: the Moulin à Café in Saint-Armel.