With the trailer still parked up near Vannes, James and Martin Blunos find the über-fresh seafood in the old Les Halles de Poissons catches their imagination. Loaded up with a fabulous trawl of fish, bread, vegetables and herbs, they head back to the campsite to cook up a variation of a classic French dish.
Pot-au-feu is usually made with meat and vegetables but James and Martin make a creamy seafood version. Having also sourced some ale from the local brewery, they also prepare a delicious dish of cod cheeks in beer batter and a sharp home-made tartare sauce provides the perfect accompaniment.
Who said the Brits have chips with everything?
