Tartine Roazhon

After I had devoured the more traditional dinners, it was time to indulge in the contemporary food of Brittany. I was pretty chuffed to discover a wicked restaurant at the very edge of Brest, by the Moulin Blanc beach. À l'aise Breizh café was a modern, popular restaurant which served both traditional and contemporary Breton foods in charming locals overlooking the harbour (that last part did sound rather a lot like a tourist brochure, didn't it?) Breton food is all about simplicity; nothing too fancy, just good old warm-hearted cooking. Even their contemporary food stays true to this philosophy. It's more about the ingredients used, than the actual preparations themselves.

My favourite modern Breton food served at À l'aise Breizh café were their many tartines; open-faced sandwiches with toppings. The most delicious tartine – and most popular, I may add – was the Tartine Roazhon. The Tartine Roazhon (Roazhon being the Breton name for Rennes), was made up of a large slice of pain de campagne with a thin layer of Dijon mustard smeared on, and topped with sliced onions, tomatoes, champignons, marinated chicken and (from the taste of it) Gruyère cheese. The entire ensemble was then put in the oven, until the cheese had melted, and served with a salad on the side. Good bread, highlighted with excellent ingredients. Easy does it. And it was enough.

 

{Tartine Roazhon}

Inspired by the Tartine Roazhon at À l'aise Breizh

*Ingredients*

1 large slice of Pain de Campagne

1 chicken filet, chopped 

White wine

3 cloves of garlic, chopped

1 champignon, sliced

1/2 small onion, sliced into thin wedges

1 tomato, sliced

50 g. Gruyère cheese

Dijon mustard
Olive oil, as needed
Salt and pepper

1.Prewarm oven to 200°C. In a sautépan, brown the champignons in butter or olive oil. Remove from pan. Add the sliced onions to the pan and sauté until limp. Remove from pan. Finally, sauté the chopped chicken in enough white wine to cover completely until they turn golden. Sprinkle with thyme and basil, if you like.


3.On the sliced bread, smear mustard, to taste, and top with with champignons, tomatoes, onion and chicken. Top with the cheese and flavour with salt and pepper. Place in oven for 5-10 minutes, or until the cheese has melted and turned golden.