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Food Specialities

Regional Food Specialities

Brittany is famous for its food, which has three characteristics: simplicity, authenticity and quality.

Seafood Platter (plateau de fruits de mer)

The ‘seafood platter’ is one of the jewels of Breton cuisine. The mixture of shellfish, artistically presented on a bed of seaweed, can be enjoyed as a generous starter or a main meal, depending on appetite. The platters vary with the region, season, restaurant and fishermens’ luck ! Typical components include crayfish, spider crabs, hermit crabs, velvet crabs, pink or grey prawns, mussels and oysters and a variety of small shellfish. Seafood platters are served with white and black bread, mayonnaise and salted butter. Don’t forget to try the famous St. Jacques scallops and lobsters!

Mussels (Moules)
Recipes: Eclade, mouclade and the famous ‘moules marinières’ .

The name of this dish comes from the Breton word ‘kaoteriad’ (contents of the pot). Cotriade is a specialty of the Morbihan area, and is the Breton equivalent of the ‘bouillabaisse’, the famous fish soup from the south of France. This traditional, popular and simple recipe uses local fish, shellfish, vegetables and herbs.

One of the most traditional Breton dishes, kig-ha-farz is a type of stew, in which the only meat is bacon.

Crêpes are without a doubt one of the most famous Breton specialities. They can be served in a thousand different ways, but most frequently have sweet fillings.

Galettes are similar to crêpes, but are made with dark flour, which gives a different colour. They normally have savoury fillings, and the choice is vast ! For example, the ‘complète’ is filled with egg, ham and cheese. However, a thousand other ingredients can be used: bacon, artichokes, mussels, sausages…

Breton Flan (far breton)
The ‘far’ is a classic Breton dessert. This creamy golden flan can be found in most bakeries.

Breton Cake (gâteau breton)
Golden, melting and delicious, the traditional Breton cake may be high in calories, but all the ingredients are pure and natural...

In Breton, ‘kouig-amann’ means ‘butter cake’. First produced in about 1865 in Douarnez, this popular cake is often enjoyed with cider or tea in the afternoon, after a walk or a boat trip.

Cider is the preferred drink of all Bretons, a perfect accompaniment to a meal in a crêperie. Traditionally, cider is served in small bowls, and is drunk with meals in many Breton homes. This sparkling drink made from several varieties of apples contains between 2 - 7% alcohol. Apples are also used to produce much stronger alcoholic drinks, such as eau-de-vie, lambig and pommeau.

‘Chouchen’, also called ‘hydromel’, is rich honey-based mead. According to legend, this Breton spirit was the drink of the gods, druids, elves and newly-wed couples .. for those who consume too much, chouchen paralyses the brain and they fall over backwards ! Chouchen may be drink before or after meals, but should always be served very chilled!

The only Breton wine is muscadet. Produced throughout Brittany, this wine has had an AOC label since 1936 (Protected Appellation of Origin). Muscadet is produced from a Nantes grape variety.

Mor braz : sea water beer
At Theix, Goulven and Loïck Cras, a couple of dedicated brewers are making beer using sea water, called ‘Mor Braz’. Orignally bakers, these creative brewers originally produced their specialty beer only for St. Patrick’s Day celebrations. Brasserie Mor Braz, St Léonard Nord. 56450 Theix Téléphone: 02 97 42 53 53
Adresse email: contact@morbraz.com

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