Outlined a few years ago, the project of a Regional Natural Park of the Gulf of Morbihan is now  taking shape. The “département” bears the name of the interior “little sea” (mor-sea; bihan-small), which undoubtedly features a main element of its identity. Almost completely closed, constantly between earth and sea, the gulf lets in the ocean through a sole, narrow gateway between the outcrops of Kerpenhir and Port-Navalo. Peppered with islands, little îles and stones, this paradise for water sport activities requires great attention. No way of venturing around without closely observing the tides and the currents, that can be violent from time to time.
The emblematic boat of the Gulf is the famous sinagot, striking with its square scarlet sails. The fishermen from Séné know the gulf like the back of their hands, and they have definitely marked the Morbihan sailing and fishing history. Nowadays, the meadows and marshes of the peninsula harbour a nature reserve. As a paradise for migratory birds, the gulf is an ideal refuge for many protected species. The wild geese, originally coming from Siberia, enjoy chattering at the edge of the water, all the while savoring some of the tasty eelgrass that they fancy. The jagged outline of the coast has favored an impressive patchwork of environments, made of meadows, coves and ponds, sheltering the local fauna. In this unique and fascinating landscape, how could you tell whether the piece of coast that you can spot on the horizon is the beginning of a stretch of land, or the edge of a little island? Going all around the gulf on a boat, or kayaking from one island to the other is a sure-fire way to fall under its charms. Special luminosity characterizes the setting and makes it utterly attractive for watercolorists. Witnesses to age-old human settlement, a flurry of standing stones are scattered all over the islands. The île aux Moines ( the Monks' island) is also called “the pearl of the gulf”, so don't hesitate to venture off the beaten tracks to discover all its treasures. Small, tucked away beaches offer delightful bathing when the tides are high. As a cradle of oysters, the “little sea” once abounded in natural oyster banks, but these times are gone. Yet today, oysters and shellfish are still farmed there. The blend of seafood and local vegetables on your plates, in addition to the presence of most talented head chefs, are good reasons for the gulf to be a top region of breton gastronomy.