Kig ha Farz
When you think of ‘take-out’, France perhaps isn’t the first culture that comes to mind.
The concept to me seems so American; pick up the phone or walk to the corner, grab something to eat, bring it home and eat it in front of the television.
Nice and quick…and no dishes!
In spite of what you might think, France has plenty of take-out food shops, calledtraiteurs. These specialty shops are loaded with tempting things to eat: roasted and smoked meats, a few carefully-selected cheeses, vegetable salads, poached and cured fish, and of course,terrinesandpâtes.
Although I don’t usually visit thetraiteur, since I like to cook for myself and friends, i was in serious pursuit ofKig ha Farz, a Breton curiosity that’s made by making a gargantuan ‘dumpling’ of buckwheat flour, eggs, butter, and milk or cream, stirring them together and simmering the whole thing in a special linen sack (andyes, I bought one in Brittany tomake thisin the future.)
After the giant dumpling is cooked, the bag is rolled and rolled until the dumpling’s been broken up into tiny, couscous-like pieces. It’s heaped onto a plate and served with smoked bacon orlard, as they call it in France. Although I’ve seen recipes that call for vegetables served alongside, no one seemed to be requesting any…and there didn’t seem to be any on offer.
After hearing aboutKig ha Farzfor years, I was very curious and eager to try it. Acting on a tip from a friend’s Breton mother, I found one of the few remaining places in the world that still makesKig ha Farz…and they make it only on Wednesdays.
Sure enough, when I arrived, there was a huge mob barely forming a line…and the frantic, but cheerful saleswomen were spooningKig ha Farzinto take-outbarquettesas fast as they could (and most couldn’t resist picking and eating little morsels as they scooped. I can’t say I blame them…I’d do the same, if no one was watching. Takethatto those of you who think I’m toouptightabout food sanitation!)
Sporting a seriously-treacherous butcher’s knife, only then would the crowd part just long enough for them to hack off a slab of smoked bacon, wrap it in butcher-paper, and send you on your way. Once I was lucky to escape (alive), I went back to the house and wolfed down a plate ofKig ha Farz…then immediately had seconds, giving little to the thought that in just a few hours I’d have to don a swimsuit to return to the beach.
And the little French swimsuits leave no room for imagination, or expansion, caused by too muchKig ha Farzandlard.
Surely the most well-known take-away treats in Brittany arecrêpes, which are impossible to avoid no matter where you go. I woke extra-early one morning to scour a localVide-Grenier(similar to a flea market, but more like a large, free-form garage sale.) There I scored a stack sumptuous, unused vintage French linen sheets (for about the price of one French linen pillowcase in the US) from a rather nasty woman…an encounter which would make a visit to the oral surgeon seem pleasurable.
Thankfully there were dilligentcrêpemakersthere, swirling the eggy batter over the hot griddle, dotting them with salty butter and a dusting of crunchy sugar, passing off the warm, foldedcrêpesto hungry and beat-upon shoppers….aka:moi!.
Later in the day, it was back to thetraiteurand to make a picnic for the beach.
It was a perfectly clear day, blue sky, delicious food and red wine…gentle waves lapping as I fell asleep in the warm sand…where I dreamed of many future nights, dozing away in my cozy bed between luxurious, hard-won linen sheets…with a big, round tummy…full ofKig ha Farz!
Tonnard-Léost
Traiteur-Charcuterie Fine-Boucher
1, rue Général-Leclerc
Plouescat
Tel: 02 98 69 61 78
