Know your onions

Discover the Maison Quéméner (Ferme de Kergus)

Roscoff onions are immediately recognisable by their beautiful pink colour but it is their culinary qualities that really make our favourite bulbs stand out.

Less pungent than other onions, Roscoff onions can be eaten raw or cooked. Ideal in raw dishes because of the crunchy flesh and fruity flavours, the onion’s sweetness is accentuated during cooking. It’s no wonder that Roscoff onion confit is a classic!

The Quéméner house has existed in Roscoff since 1850, and in 2018, brother and sister Éric and Tiphaine Quéméner took over the farm.

They offer to share their story with you through three experiences:

Learn about the history of the onion and its cultivation. From seed to finished product, you’ll discover all the stages from sowing to harvesting.
Learn about the work of the ancients with a weaving course. The cultivation and preparation of the Roscoff onion requires traditional know-how – skills that must be mastered to prepare this delicate vegetable and ensure its preservation. To guarantee the long-term conservation of this variety, each onion is prepared by hand. This involves mastering techniques such as cleaning and braiding. These skills are learned at a very young age and passed on from generation to generation.
For the more enthusiastic, there is also a new option: adopt your own plot of onions! Receive your harvest of Roscoff PDO onions at home via our Crowdfarming partner site. You will receive news of the crop via photos and a newsletter. You will also be able to download an adoption certificate and, if you wish, plan a visit to the property. Once you have received the product and if you like the experience, you can decide whether or not to renew the adoption.