Signature tour · 5 days
Ocean, oysters, cider and medieval magic
A private gastronomic journey through France's Celtic land: Saint-Malo, Cancale, Mont-Saint-Michel and carefully chosen addresses away from the tourist rush.
A PERSONAL APPROACH
‘I create more than trips: itineraries with the taste of the ocean, the rhythm of the tides and the right addresses.’ YOUR BRITTANY GUIDEYour guide-sommelier
Saint-Malo · Cancale · Mont-Saint-Michel · Dinan
Every stop in the programme has been personally selected. Cancale oyster farms, cider houses in the peninsula's interior and waterfront restaurants without tourist queues. Only tried-and-tested places with character.
In Brittany, rushing means seeing nothing. We do not race through a list of sights. A few in-depth stops and you feel this rugged Celtic land from within. Time for conversation, oysters beside the water and the silence of the cliffs.
Brittany is not only food. It is Mont-Saint-Michel Bay at dawn, the pink granite rocks of Ploumanac’h and medieval Dinan. We bring gastronomy and atmosphere together in one coherent journey.
Private format · By prior enquiry · Limited places
THE LAND BY THE OCEAN
One of the few French regions where food, history and wild nature combine into something inimitable.
Brittany is the undisputed leader for the quality of oysters, lobsters, scallops and mussels. Cancale oysters beside the water, lobster à l'armoricaine in a harbour restaurant and mussels in white wine: there are no compromises here. Seafood that changes your relationship with food forever.
Mont-Saint-Michel is one of the world’s most photographed places. Saint-Malo is a corsair town behind fortified walls. Dinan is an untouched medieval town above a river. The Carnac megaliths are older than the Egyptian pyramids. In Brittany, history is literally underfoot.
Brittany is the land of apple cider, quite unlike cider elsewhere. Traditional cideries, tastings straight from the barrel and galettes with egg and farmhouse cider in a bolée. An authentic drinking culture you will not find elsewhere.
Your profile
Sunset over Mont-Saint-Michel Bay, an oyster dinner with Muscadet and a walk along Saint-Malo’s walls. Brittany is made for those who value beauty in simple things: fresh wind, good food and the right company.
Oysters straight from the farm, a seafood cookery workshop and cider tasting in a village cidery. An intimate format for 3–6 guests, where everyone feels like a guest of Brittany rather than a tour participant.
If you have been to France and wanted more, Brittany will be a revelation. Rugged cliffs, Celtic spirit, oyster villages and medieval towns. An itinerary that reveals a completely different side of France.
The tour is designed to help you understand why Cancale oysters taste distinctive, how brut cider differs from doux and how to make a galette properly. You return home with understanding as well as memories.
Les Trois Mousquetaires : Milady · Martin Bourboulon The musketeers’ adventures unfold amid political and religious conflict. The film’s historical atmosphere sets the mood for Brittany’s fortresses and maritime heritage.
Le Temps d’aimer · Katell Quillévéré In 1947, a waitress meets a wealthy student and they begin a life together. Their relationship develops around the secrets each brings to it.
Programme · 5 days
Scroll through the programme and the map follows you: the day’s point lights up and the route continues. Click a number on the map to jump to that day.
Day1SAINT-MALO · RAMPARTS
Fortress, ocean and Brittany's first oysters
Meet at Rennes station or airport. Transfer to Saint-Malo, a town with 2,000 years of history. A walk along the fortified walls above the Atlantic. Check-in. A welcome dinner with an oyster and white Muscadet wine tasting at a waterside restaurant.
CANCALE · MONT-SAINT-MICHEL BAY
Oysters straight from the farm: the tour’s main food experience
Morning on Cancale's oyster farms: we arrive at low tide, when farmers are working with the cages. A tasting of the freshest oysters beside the water with local dry cider. Lunch in a restaurant overlooking Mont-Saint-Michel Bay. An afternoon walk to Cap Fréhel, with its pink cliffs and lighthouse.
MONT-SAINT-MICHEL · BAY
Sunrise over the bay and a Mère Poulard omelette: moments for a lifetime
An early departure for Mont-Saint-Michel at dawn, before the tourists arrive. A guided walk across the bay at low tide. A visit to the twelfth-century abbey. Lunch at the legendary Mère Poulard restaurant: the famous omelette cooked over an open fire here since 1888.
DINAN · INLAND BRITTANY
A cidery with character and galettes with real flavour
A visit to Dinan, one of France's most beautiful medieval towns, above the River Rance. Lunch with traditional buckwheat galettes in an authentic crêperie. In the afternoon, a visit to a historic cider house to taste brut cider, poiré and lambig. A conversation with the cider maker about techniques and apple varieties.
SAINT-MALO · FINALE
You leave with a skill as well as memories
Morning at Saint-Malo’s fish market, choosing ingredients together. A personally designed seafood workshop with a chef: Breton lobster, scallops and mussels. Lunch on the dishes you have prepared yourselves. A farewell glass. I help you choose delicacies to take home: specially packed oysters, cider and salted caramel.
A UNIQUE EXPERIENCE
These moments cannot be arranged on your own, only through someone who lives here. When the ocean retreats 15 kilometres, another world opens up. We walk across the Mont-Saint-Michel bay seabed with a local guide: starfish, crabs and traces of the tide. One of the itinerary’s most powerful experiences, and…
When the ocean retreats fifteen kilometres, another world opens up. We walk on the bed of Mont-Saint-Michel Bay with a local guide: starfish, crabs and traces of the tide. One of the itinerary's most powerful experiences, and completely inaccessible to independent tourists.
The owner opens oysters straight from their cages. You eat them on the shore, standing in wellington boots with a mug of local cider. No restaurant, no plates: just the ocean, a cold shell and the taste of Brittany at its most elemental.
The chef takes you to the market and then into the kitchen. You cook lobster, scallops and galettes under the chef’s guidance. Not a tourist performance, but a genuine cookery lesson, with the results eaten straight away around a shared table.
Not a shop, but a real working cider house with an apple orchard, wooden presses and rows of barrels. The owner opens bottles and explains the apple varieties and production process. Three or four cider styles, from brut to doux, with lambig to finish.
GASTRONOMY
From oysters by the water to kouign-amann fresh from the oven, every Breton dish tells a story of this region’s land and sea.
THE VALUE OF THE TOUR
Five reasons why a signature itinerary offers better value than organising everything yourself. "One well-chosen address in Brittany is worth more than ten random ones."
Tour on request. No coaches following little flags. Just your own party, your pace and your interests, whether seafood, history or wild nature.
Oyster farms with restricted access, unsigned cideries and restaurants without tourist queues are the result of 15 years working in tourism. Not Google Maps, but real connections.
Transfers, timing, bookings and each day's route are calculated in advance. You arrive and enjoy it. The organisational chaos stays out of sight.
The programme contains no pointless journeys to tick boxes. Every day is designed to leave time to talk with an oyster farmer, watch the tide come across the bay and enjoy the tranquillity of a medieval town.
Not a tour guide with a microphone, but someone who knows the difference between oysters from two farms, can explain Celtic history and can book precisely the table worth having.
What the tour includes
Everything needed for a carefully planned journey without organisational chaos.
Everything needed for a carefully planned journey without organisational chaos.
Tour on request
from €1,100 per day
Per group per day. Accommodation is not included. The price is calculated for your dates and group.
Request a personalised proposal
Your guide
My name is Kirill, and I help travellers discover the authentic taste of France — its wine, gastronomy and culture. My work goes beyond excursions and tours: it is a deep immersion in a region’s atmosphere, getting to know its traditions, history and people.
I was born in Rostov-on-Don, Russia, but have lived in France since the age of 13. This country has become my second home and a true source of inspiration. For 25 years, I have studied its culture and wine regions, turning that knowledge into my profession.
My education underpins my professionalism:
FLEXIBILITY
Simple
Complete the form or contact me directly. Tell me your dates, group and wishes.
Within 24 hours, I will contact you, discuss the details and prepare a personalised programme and quote.
We agree the itinerary, dates and details. A 30% deposit secures the booking.
You arrive, and I meet you. Everything is arranged and every address booked. Simply enjoy Brittany.
Our guests’ voices
Brittany was a revelation. I had not expected oysters straight from the farm to change my idea of food so much. Walking across the bay at low tide, sunrise over Mont-Saint-Michel, cider in a village cidery: every day was better than the last.
Cancale is a story of its own. Oysters by the water, cider in a bolée and Mont-Saint-Michel in the distance. You cannot arrange that on your own.
The chef's workshop was the highlight of the trip. We cooked lobster and scallops ourselves. Kirill knows people you cannot find online.
My first visit to Brittany, and already such an in-depth experience. A conversation with an oyster farmer, sunset over Saint-Malo and kouign-amann straight from the oven. It all felt real.
Brittany was a revelation. I had not expected oysters straight from the farm to change my idea of food so much. Walking across the bay at low tide, sunrise over Mont-Saint-Michel, cider in a village cidery: every day was better than the last.
Cancale is a story of its own. Oysters by the water, cider in a bolée and Mont-Saint-Michel in the distance. You cannot arrange that on your own.
The chef's workshop was the highlight of the trip. We cooked lobster and scallops ourselves. Kirill knows people you cannot find online.
My first visit to Brittany, and already such an in-depth experience. A conversation with an oyster farmer, sunset over Saint-Malo and kouign-amann straight from the oven. It all felt real.
FAQ
Answers to the main questions before booking.
May to October is the best time. Oyster season is year-round; scallops are in season from November to March. Summer offers ideal weather for coastal walks. Autumn means fewer tourists and rich food choices.
Transfers, tastings, a guide throughout, lunches and dinners in the programme, a workshop, entry tickets and bookings. Flights, accommodation and personal expenses are not included.
Yes, the programme is entirely flexible. Want more oysters? We will add a fish auction. Interested in history? More castles. Love nature? The Pink Granite Coast and the Gulf of Morbihan.
Of course. Brittany has a wealth of meat dishes, cheeses, pastries and delicacies. The menu adapts to your preferences and allergies.
The most convenient option is to fly to Paris, then take a TGV to Rennes, 1.5 hours, or Saint-Malo, three hours. There are also flights to Nantes and Brest. I meet you at the station or airport.
A 30% deposit. The balance is due no later than 24 hours before the start unless the proposal specifies another deadline. Cancellation more than 30 days before: 100% refund; 15–30 days: 50%; less than 15 days: no refund.
Art Wine Guide
Send an enquiry and I will design your Brittany itinerary around your pace, interests and travel format.
