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I duck into reception to ask about food. There’s a terrifying pause as the staff confer, and then I hear the glorious word crêperie: ideal, given this is Matt’s first and last night in Brittany. Monsieur is even kind enough to ring to check they’re open on a Monday evening – ‘you must hurry; they are open, but it is quiet, so they want to close soon’. In fact, once installed in the cosily lit, low-beamed dining room with the customary bowl of cider in front of us (‘Are you sure we’re meant to be drinking out of these?’), we prove to be quite the trendsetters, and thanks to the crowd that pour in after us, the poor proprietors of Le Dol’Mène aux Saveurs don’t get their early night after all.

I order a galette with cheese, ham, egg (another egg! I think belatedly – why do I do this to myself?) and a local speciality, the andouille de Guémené, a sausage made from 25 layers of intestine and stomach, smoked, yet not sufficiently to mask the odour of its main ingredient. It looks strangely beautiful, like an optical illusion made from offal, but tastes more challenging – and I’m keen for Matt to at least smell it before he goes home.