Mesquer / Brittany

A mecca for oyster farming...

A dry dock port, Kercabellec experienced significant growth thanks to salt production. Salt production developed in Mesquer over the centuries, reaching its peak in the 19th century.

Mainly used for preserving fish and meat, salt was shipped to the port of Kercabellec and exported across the entire Atlantic coast.

It was around 1880, to cope with the drying up of the natural beds, that oyster farming really developed.

Kercabellec Bay, suitable for both flat and table cultivation, has numerous refining basins.

Today, 6 Mesquer farms exist, mainly cultivating cupped oysters.

From spat to plate, 18 months to 3 years are necessary (initially at sea for the growing period and then in refining basins) to give them this very particular taste, renowned for “Mesquer oysters”.

A lovely stroll through the salt marshes...

Between salt marshes and ocean, between fresh and salt water, this route is ideal for observing the landscapes and birds.

This circuit first winds along the channel between the salt basins and immerses you in a world of water and silence where the birdlife lives and delights you.

Then, you leave the salt marshes to cross the hilly bocage which leads you to the ocean. Arriving at the customs officers' house, it's the sea, the beach, and the rocks towards the Pointe de Merquel.

A mixture of salty smells and grains of salt!

4 hours and 15 minutes of walking over 16.5 km through marshes and hedged farmland before reaching the ocean...

Practicality: coastal path and paths along the salt marshes reserved for pedestrians. Be careful, there is a section that is impassable at high tide.

Cradled by nearly 4,000 years of history, Piriac sur Mer, a seaside resort of character has preserved and enhanced a rich and tumultuous past made up of legends, battles and conquests.

With a consistent and high-quality architectural heritage, Piriac sur Mer was awarded the "Petite Cité de Caractère" label in May 2002.

The village center is home to pretty granite houses, some of them over 300 years old, which have withstood the troubles and the passage of time.

A must-see place for a stroll, the port is a real hub of activity and will delight lovers of the sea and boating: sailing school, sea kayaking, old sailing, diving, bass fishing guide, aquatic center, shore fishing, etc.

For those who love walking, a coastal path with multiple viewpoints allow you to reach the Pointe du Castelli.

Fifth largest fishing port in France...

La Turballe has built its reputation on its daily catch and the quality of its products and can pride itself on having one of the most advanced fish and seafood centers in terms of sanitary equipment.

Its fleet is made up of around 70 vessels and the fishing activity mobilizes 300 professionals (fishmongers, naval mechanics, auction employees, etc.)

Sardines and anchovies are caught from spring to autumn when regulations allow. Outside of these periods, sea bass, hake, whiting, and sea bream are caught...

The fish and seafood center (auction) has been completely renovated. It has a 1000m² hall, 12 fish and seafood workshops, each with its own cold room, a sorting and weighing room...

Last surviving windmill...

The Kerbroué mill:

Formerly called "Maincrom mill" (the curved stone), named after the plot where it was built in the 18th century, it was modernized in 1893: raised by a floor and fitted with a second pair of millstones, equipped with the Berton system as well as an orientation mill (butterfly).

The last survivor in the region, it worked until the end of 1960. At that time, it was still in the middle of pastures and cereal fields.

In 2004, purchased by the municipality of La Turballe, it was restored and then entrusted to the "Au gré des Vents" association, which manages Turballais heritage.

A visit is a must to discover the mechanism that crushes the grain to extract the flour. On 4 levels, the force of the wings, 52m² of sail area, drives the spinning wheel, the lantern, the large iron, which, in turn, by various gears will turn the sorter, the running mill, the sifter, to obtain the fine flower and the groats ...

Duration of the visit 45 minutes.

From La Turballe, visit the Morbihan islands, jewels of greenery and calm... guaranteed salty memories!

Belle île en mer, Houat, Hoëdic have some lovely surprises in store for you...

Belle-île-en-Mer, "The well-named" owes its name to the beauty and diversity of its landscapes. Belle Ile is the largest of the Breton islands (20 km long and 9 km wide). It offers two distinct types of coastline: the "inland" coast, which is particularly hilly and lined with large beaches, and the "wild" coast, which is rocky and steep.

Enjoy the white sandy beaches and the wild coast trails at Houat. The island is 5 km long and 1 km wide. You can stroll through the village among the pretty white and flowery houses or along the wild coast trail (on foot only), but also enjoy the white sandy beaches or explore the island's interior by bike. Don't forget to visit the hatchery to discover the microscopic marine world - tel: 02 97 52 38 38

Nicknamed "the duckling", Hoëdic is the smallest of the three islands: 2.5 km long and 800 m wide. Let yourself be guided by the wind, you will discover its Vauban fort, its pastel church, its fountain where women once came to fetch drinking water. You will enjoy the sun in its magnificent coves and its peaceful atmosphere. The island can only be visited on foot.

Hiking friends, prepare your hiking trip on the Sentier des Douaniers in Brittany in just a few clicks thanks to the practical information available on the website https://itirando.bzh/.
"The Hôtel le Relais Marine" and its team will be happy to welcome you to the stopover town of "Quimiac en Mesquer!"