Breton Specialties

In Brittany, we don’t really think of ourselves in terms of gastronomy. No herbs picked in the morning dew, no refined spices from the ends of the earth, nothing… Bretons make do with what they have at hand: flour, apples, pork, and butter. Lots of butter. And yet, Brittany has managed to forge a true culinary identity. Ten o’clock.

    Getting Started Guide

  1. A good sardine
    Okay, the sea belongs to everyone, but the best canned sardines are from Brittany.

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    Photo credits (Creative Commons): La Quiberonnaise

  2. Henaff Paté
    While Sarthe has its rillettes, Brittany can count on these canned pâté products made by a company that has always claimed its roots in the region. And for once, a Breton specialty is not made of 50% butter, we might note.

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    See this post on Instagram

    #patéhenaff #1664

    A post shared by ? Stanley Lubrik ? (@stanleylubrik) on November 30, 2013 at 5:36 PST

    3. FOR Plates

  3. The sausage galette
    The “Brittany hot dog,” an important element of Breton gastronomy, not too complicated to make: do you have a galette? You have a sausage? Well, here’s a sausage galette. Proof of its interplanetary success, fans of Stade Rennais have made a song about it: “Galettes saucisse, I love you! /I will eat books (and books!) /All along Ille-et-Vilaine /With some milk ribot!”

    Photo credits (Creative Commons): Trizek

  4. The Saint-Brieuc scallop
    The “pecten maximus,” don’t look, there’s no better…

    Photo credits (Creative Commons): Public domain

  5. Sévigné Roulade
    The emblem of the town of Vitré!

    Photo source: Local restaurant

  6. Guéled Andouille
    Andouille is made in several French villages, but the rivalry is clearly played between these Vire strains in Normandy, which simply fill tripe casings in the large intestine, and that of Guéled, more refined, which has concentric circles of casings hidden within each other. Well, that said, it’s still pork giblets.

    On vacation in Morbihan, you must taste at least the Andouille de Guéméné 😉 pic.twitter.com/ebrnxrww81

    — Morbihan Turismo (@MorbihanTourism) March 18, 2015

  7. The Kig-Ha-Farz
    Literally “meat and wild.” Don’t call it Feu Pot. It might hurt its feelings.

    .

    See this post on Instagram

    Kig has farz on the dinner schedule tonight or from Brittany to Quebec! ??? #Kighafarz #bretagne #bzh #breizh

    #yummy #miam

    A post shared by ? Carolina (@cracolinette) on January 3, 2014 at 4:49 PST

  8. Coco de Paimpol
    The kings of beans.

    See this post on Instagram

    Bean Workshop today #cocopaimpol

    A post shared by Marine (@rldmarine) on August 29, 2014 at 8:53 PDT

    9. FOR Dessert

  9. The crêpe
    No need for crêpes, crêpes, crush the crêpe or something like that. If you’re tired of the traditional sugar butter, we offer you 10 unusual recipes to change things up a bit…

    See this post on Instagram

    Delicious? #crepe #crepes #bretagne #saintmalo

    #crepebretonne ” ” ” ” ” ” ” ” ‘#foodporn #cidre #iloveeating #gastronomia #caramelbeurresalé #gastronomy

    A post shared by charlotte_roswell (@charlotte_roswell) on May 6, 2015 at 11:43 PDT

  10. Ker Y-Pom
    A bit of brioche with chocolate
    https://instagram.com/p/rz0eiMO3nq/
  11. Salted butter caramel
    In all forms, including candies in Morbihan. The tradition has not been rooted in the region for centuries, and it seems that this “specialty” is a bit of a misnomer.

    See this post on Instagram

    Homemade caramel sauce <3 #homemade #caramel #sauce #dessert sweet pastries sweet sweet and sweet pastries from the house of the house of the house of the house of the house of the house of the house of the house of the hotel #food #desserts #cake #yum #yummy #amazing #instagood #instafood #instacrumble #sweet #cupcake #dessertporn #delish #foods #delicious #karamel

    A post shared by Ricky (@bakkenzondermix) on June 15, 2015 at 2:54am PDT

  12. The Breton Sauvage
    More effective than Smecta for attacking the stomach downwards. Cover, plums, Breton is not the type to make snow stuff to impress the gallery.
    https://instagram.com/p/20goqqjTxe/
  13. The Kouign-amann
    Perhaps the most difficult pie to write, that’s all. Oh, yes, and the richest calories in the world. One bite and feel the blood thicken in the arteries. As a result, Bretons almost never eat them and sell them in whole pallets to hairless tourists.

    See this post on Instagram

    @lunecroissant limited experience ed: VANILLA ICE. a kouign amann infused with vanilla sugar. so tasty, especially with vanilla cream that came with quince and Danish. I hope to see this on the regular menu in the future. ? I will miss this when all I have at home is TBB. ?

    A post shared by ek. (@eugenekhooyr) on June 10, 2015 at 5:32pm PDT

  14. The Quatre-quarts
    And yes, the star cake of all your teenage parties comes from Brittany. Why this name? Easy, the 4 ingredients (flour, sugar, butter, eggs) are in equal quantities.

    #quatrequarts, #cake, #pastel, #cuatrocuartos! #Quedelicia

    A post shared by Binny Rosario (@brujalada) on June 1, 2015 at 5:25 PDT

  15. The Pont-Aven Tart
    Primarily a film with the cult lines of Jean-Pierre Marielle, it’s also a cake.
  16. Plougastel Strawberries
    From one of the most beautiful corners of Brittany, by the port of Brest, Europe has been flooded with strawberries and jams for over a century. And the Strawberry Festival, the second Sunday in June, is a must-attend event.

    See this post on Instagram

    Strawberry

    A post shared by Vero (@veroboto29) on June 14, 2015 at 9:40 PDT

  17. Breton Palettes
    1.5 cm thick, a butter flavor that doesn’t hide, and a biscuit that has no rival when it comes to accompanying a coffee.

    18. FOR WATER

  18. Brittany Cider
    Once upon a time, Bretons drank wine. Like a hole. As a result, the authorities tried to impose a slightly lighter drink, with the same “tension” as beer, to contain the dramas. Cider became the ideal companion for cake.
    https://instagram.com/p/zn_P6uK_s-/
  19. The Lambig
    The local cider-based spirit, which is called, as in Normandy, “eau de vie.” A nice name for something that really hits the gut.
    https://instagram.com/p/0DKpy7BdBm/
  20. The Chouchen
    A legend says that sometimes bee venom remains in this honey drink, and that some inattentive drunks topple over on their backs. Chouchen is a little Breton fugu.
    https://instagram.com/p/zStc7bRFM-/

What about that?

Topifight: Crêpe or Galette?


Cracks


Galettes

Make your choice by clicking on one of the images

Read more at breizhpower.fr

Breton Specialties