Gastronomy

Brittany is a region steeped in folklore and tradition, offering a cornucopia of delicious local specialities packed with rich, authentic flavours.

Fishing is a proud part of the region’s heritage, and the surrounding seas are home to a very wide variety of fish, shellfish and crustaceans (crab, lobster, etc.)

In Brittany, mussels and oysters are king! Find the freshest oysters you could wish for in and around Cancale, Saint Brieuc and Morlaix (Northern Brittany) and in the Morbihan estuaries (Southern Brittany).

The region has always been highly regarded for the quality of its early fruit and vegetables too. In the richer soil found further inland grow two vegetables that have come to symbolise the region – artichokes and cauliflowers – alongside many others, including potatoes.

Sweet and savoury pancakes. In Brittany, crêpes (wheat flour pancakes) and galettes (buckwheat flour pancakes) are on the menu whatever the occasion. In Lower Brittany you’ll find it’s usually crêpes while in Upper Brittany savoury pancakes are generally in the form of galettes. Nowadays crêpes and galettes are served stuffed, amongst other things, with eggs, ham, cheese or andouille (tripe sausage), or simply with sugar or jam.

Other typical sweet treats include all-butter Kouign-amann cake, Traou-Mad biscuits, and galettes (this time meaning a type of shortbread biscuit!) of all kinds – Galettes de Pont-Aven, Galettes de Pleyben, Galettes de Fouesnant, Galettes de Saint-Michel...not to mention Craquelins de Plumaudan, Crêpes Dentelle de Quimper, and Far Breton (with or without the prunes!)

People traditionally drink a cup of cider with their pancakes in Brittany. Cider is an integral part of Breton culture. Each different area has its own particular cider, including “Cidre de Cornouille” (AOC), in the Quimper/Concarneau area, and “Cidre Bouché de Bretagne” (IGP).

Find out more about…salted caramel sweets

Brittany is the Mecca of salted butter. In 1343, King Philip VI of France imposed a tax on salt, known as the “gabelle”, throughout almost all his kingdom – but Brittany was exempt. Salted caramel became a symbol of Breton sweet-making when, in 1777, Henri Le Roux decided to try making toffee with salted butter – and the rest is history!

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