Saint-Pol-de-Léon Travel Guide

  • Things to Do
    by wandeljp
  • view on the bay
    view on the bay
    by wandeljp
  • Finisterian sunset, not far from St-Pol.
    Finisterian sunset, not far from St-Pol.
    by pfsmalo

Saint-Pol-de-Léon Things to Do

  • wandeljp's Profile Photo

    by wandeljp Updated Oct 24, 2009

    the cathedral (outside)

    According to legend Saint Paul Aurelian will come from Great Britain to evangelize the region. It was the first bishop of Leon. The first church was destroyed in 875 by the Danes.

    The present building dates from the twelfth century. The various expansions and changes finished to end XVI. The two different towers rising to almost 50 meters high.

    The use of granite gives a rather rough and simple but don't mis to visit the interior.

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    Selon la légende Saint Paul Aurélien serai venu de Grande Bretagne pour évangélisé la région. Il fût le premier évêque du Léon. La première église fût détruite en 875 par les Danois.

    L'édifice actuel date du XII ème siècle. Les différents agrandissement et transformations se terminent au XVI ème. Les deux tours différentes culminent à presque 50 m .

    L'emploi du granit donne un aspect assez rude et sobre mais ne manquez pas de visiter l'intérieur.

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    The facede and the 2 towers The main entry
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    by wandeljp Updated Oct 17, 2009

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    Taste the artichoke

    Try the artichoke "Fleur de Bretagne" label.

    You'll need patience if you want to prepare yourself because cooking is long enough even if the manipulation is minimal and very simple.

    We've eaten hot. They eat leaves after leaves by placing the teeth in order to "scrape" the soft parts. Arrived at the center of the flower, it gently removes the "hay" and then just enjoyed the soft heart. ESSENTIAL! accompany the vinaigrette with shallots in Britain (other speciality Bretonne)

    In some places, we suggest you stuffed.

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    Essayez les artichauts Fleur de Bretagne.

    Il vous faudra de la patience si vous voulez les préparés vous-même car la cuisson est assez longue même si la manipulation est minime et très simple.

    Nous les avons mangés chauds. Ils se mangent feuilles à feuilles en plaçant les dents de façon à "racler" les parties tendres. Arrivé au centre de la fleur, on enlève délicatement le "foin" puis on peu dégusté le coeur tendre. ESSENTIEL!!! accompagnez les de vinaigrette à l'échalote de Bretagne (autre spécialité Bretonne)

    Dans certains endroits, on vous les proposera farcis.

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    Pr��s �� la d��gustation. Pr��s �� ��tre coup��s quand ils sont pass��s ils forment de jolies fleurs
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    by wandeljp Updated Oct 10, 2009

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    La Maison Prébendale

    This wonderful little "Manor" in Renaissance Breton stile was built around 1530 on the orders of Oliver Richard Archdeacon, important person in the hierarchy of the Church of Britain.

    A porch opens onto a small courtyard. On the corners of the gable a lion and a dragon: representation of two symbols. The lion and dragon Leon in honour of the first bishop of the city, St. Paul Aurelian will have thrown the dragon in the sea

    The building now houses temporary various exhibitions: paintings and sculptures

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    Ce magnifique petit "Manoir" de style renaissance bretonne fût construit vers 1530 sur ordre de l'archidiacre Olivier Richard, personnage important dans la hiérarchie de l'église de Bretagne.

    Un porche s'ouvre sur une petite cour . Sur les coins du pignon un lion et un dragon : représentation de deux symboles. Le lion pour Léon et le dragon en hommage au premier évêque de la ville, Saint Paul Aurélien qui aurai jeté le dragon à la mer.

    Le bâtiment abrite actuellement des exposition temporaires diverses: peintures et sculptures.

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    The house The entry
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Saint-Pol-de-Léon Hotels

  • HOTEL DE FRANCE

    Excellent place to stay if catching an early ferry from Roscoff. Only 4 kilometres from the ferry....

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Saint-Pol-de-Léon Restaurants

  • pfsmalo's Profile Photo

    by pfsmalo Updated Jun 29, 2010

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    Recommended by Lonely Planet, Guide du Routard and others, I wouldn't normally have put my feet near here, but when our host at the "Praterou" b+b told us that many of their guests had come back more than pleased, we thought we'd give it a go and do not regret doing so. Very nice welcome from Richard, the owner, restaurant painted in orange(you can't miss it on the street) is clean and airy.
    Food is served in more than ample proportions and is simply lovely, well cooked and nicely arranged on the plate, using only local produce. From the aperitif to the digestive (both offered) this was a very nice evening passed in nice surroundings and didn't make a hole in our budget either.

    3 dish menus are available at 16 and 22 euros with of course a la carte available as well. Wine can be bought in bottles or halves and for drivers even a glass can be had, so no worries about being over the limit.

    If you're taking the ferry back to the U.K. or Ireland this would be an ideal way to finish off.

    Favorite Dish: My 22 euro menu consisted of starters of a "Crumble of Scampi", followed by a good-sized "Pavé de rumsteak" and finished off with "Kouign Amann", a Breton recipe, that although you could never consider this "light" finishes off the meal with a nice touch.

    Taste that "Crumble" - delicious!!!!

    Finisterian sunset, not far from St-Pol.

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