Pommé is a by-product of the cider-making process. Once a staple of the region's winter diet (when reduced, the sugary paste could last for months), it is now the focus of this annual Fête du Pommé in Bazouges-la-Pérouse.
Over the third weekend in October, the traditional copper Pommé kettle is dusted down and filled with fruit for the 24-hour cooking process. The fruit is carefully simmered to produce the delicious end product, served in pastries, or just as it is, for hungry festival-goers.
The fun starts on Saturday afternoon when the Pommé is ready for tasting. On Saturday night, a dinner is held in the Salle de Fête with a menu inspired by the apple nectar. On Sunday, the market continues and there are street performers and music.
The fun starts on Saturday afternoon when the Pommé is ready for tasting. On Saturday night, a dinner is held in the Salle de Fête with a menu inspired by the apple nectar. On Sunday, the market continues and there are street performers and music.
AU
BE
DE
DK
ES
FR
IE
IT
SE
NO
NZ
UK
US