Brittany on the west coast of France is a region of contrast, it has a magical coast of soaring jagged cliffs, hidden caves and beautiful welcoming sandy beaches.
Mix this with historic towns that offer: castles with ancient ramparts, cobbled medieval streets, megalithic sites and festivals of music. Add a dash of tradition, literature and art.
Top up with: Celtic culture, proud Breton spirit, the region’s mouth-watering cuisine and a warm reception, and you have a Breton recipe for a unique holiday.
Among the best loved destination for travellers are: St Malo, Dinan, Dinard, Quimper and Rennes.
Brittany’s coastal location inspires a range of fish and shellfish recipes, of particular note are the world famous oysters from Cancale, and Roscoff’s succulent lobsters, but scallops, shrimp and clams are also well-liked. Fish stews provide a popular and hearty meal and use a wide variety of fish but will vary depending on what is available at the time.
Below you will find a brief ‘taster’ of ingredients for some of the most popular dishes.
Palourdes farcais
- Baked clams, stuffed with garlic, herbs, shallots and white wine.
Cancale oysters.
- Serve simply with rye bread and a touch of lemon juice.
Coquilles Saint Jacques from St Brieuc
- Scallops with: mushrooms, cheese, potatoes, breadcrumbs, shallots, capers and white wine.
Breton Cotriade
- Fish stew predominately made from conger eel, but may use: monkfish mackerel or hake, mixed with onions, parsley, white wine, garlic and potatoes.
Pot au Feu de homard
- The grandest of fish stews using lobster, shrimp, scallops mussels and oysters.
Brittany also has a deserved reputation for lamb, particularly those raised on salt water fields. Using the abundant fresh vegetables grown in the region, a wide variety of hearty local cooking is produced.
Crepes and Galettes
Without doubt Brittany is best known for its crepes and galettes.
- Galettes, which are normally served as a main course, are made from buckwheat flour and can be crammed with a wide variety of savoury ingredients for example: mushrooms, ham, sausage, eggs and cheese. Seafood fillings are also very popular.
- Sweet crepes are made from wheat flour and like galettes come with a wide range of tasty fillings: fruit, chocolate, ice cream or jam.
- For those with a sweet tooth don’t forget Kouign amman which is a wonderful butter cake. There are also Nantes biscuits, Quimper wafer biscuits and Pont-Aven butter cookies.
- If you are finishing your meal with cheese there are surprisingly few locally produced ones. However try St Paulin or Cure Nantes (the priest’s cheese) and you won't be disappointed.
While many Bretons still claim Muscadet wine as their own, the most popular local drink is apple cider and is widely drunk with all meals.
Whatever your reason for coming to Brittany — enjoy.
 |
 |
 |
