The Salidou (or Crème de Salidou), a specialty created on the Quiberon peninsula, is a spread made from salted butter caramel.
A gastronomic specialty from Brittany and more especially from Morbihan, Salidou is generally used as a garnish for so-called “Salidou” pancakes.
Consumer product available today in most supermarkets in the Breton region, production is however ensured by local companies, most of which date from the mid-1950s, when Salidou was created by Quiberon pastry chefs.
LA MAISON D’ARMORINE: 70 YEARS
Today, Maison Armorine is celebrating more than 70 years of an acidic existence by perpetuating, for three generations, the traditions and know-how of this family of confectioner craftsmen.
Raymond Audebert will then have a rich idea:
Every evening, in summer, from 9 p.m., in his shop, you can taste warm caramel Niniches, an essential stop on the traditional and summer night walk of Quiberon.
Today, one of the last confectioners of yesteryear invites you to share his passion in his Discovery area in Quiberon .
A true gourmet heritage, which the grandson, Alain Audebert, preserves with passion and wishes to share with all the gourmets and gourmets who cross the threshold of the Visiting Area in a setting that evokes the sweets of the past in homage to his grandparents . Old confectionery machines from the turn of the century are on display, a film will be shown on the big screen.
So, let yourself be carried away by the magic of the perfumes of yesteryear and thus discover our creations of sweet sweets.
The Quiberonnaise has remained a family business , managed today by Bernard and Thierry Jourdan, the grandchildren of the designer, Henriette Jourdan.