Gourmet break in Brittany: The 10 best culinary specialities

Savoury specialities

1. Galettes

• Description: Galettes are savoury pancakes made with buckwheat flour, which gives them a more rustic flavour.
• How to eat them: Galettes are often filled with ham, cheese, eggs (wholemeal), or sausage, mushrooms, and spinach. Fold them into a square, leaving the filling visible in the centre.

2. Fish and seafood

• Description: Brittany is famous for its varied seafood such as oysters, mussels, scallops and various fresh fish.
• How to eat them: Eat them fresh and preferably on the spot. Oysters are often served raw with a drizzle of lemon or a shallot sauce. Mussels can be prepared in a marinière (white wine, garlic, parsley). Scallops can be cooked au gratin or simply pan-fried.

3. Kig ha farz

• Description: This Breton stew is made with pork or beef, accompanied by farz, a kind of buckwheat or wheat flour porridge, cooked in a canvas bag.
• How to eat it: Serve kig ha farz hot, with boiled vegetables such as carrots, potatoes and cabbage. The farz is often crumbled and mixed into the dish, giving it a unique texture.

Sweet specialities

4. Crêpes

• Description: Breton crêpes are thin and delicate, made with wheat flour. They are traditionally eaten as a dessert.
• How to eat them: Serve hot, topped with sugar, jam, melted chocolate, salted butter caramel or fresh fruit. Roll or fold the crêpes for even more taste pleasure.

5. Kouign-amann

• Description: This cake is a real calorie bomb, made mainly of bread dough, butter and sugar, caramelised on the outside.
• How to eat it: Enjoy it warm, with its crispy outside and soft centre. Serve with coffee or tea.

6. Far breton

• Description: This thick flan made with eggs, milk, sugar and flour is often enriched with prunes, but can be found plain or with other dried fruits.
• How to eat: Serve at room temperature or slightly chilled. It can be cut into slices and eaten as a dessert or snack.

7. Galettes de Pont-Aven

• Description: Round, crisp, golden biscuits made with butter, emblematic of the town of Pont-Aven.
• How to eat them: Enjoy them plain with a cup of coffee or tea, or with a scoop of ice cream for a simple, delicious dessert.

8. Palets bretons

• Description: These thick, crisp biscuits are rich in butter, giving them a sandy texture.
• How to eat them: Ideally eaten on their own or dipped in coffee or tea. They can also be used as a base for desserts, such as cheesecake.

9. Breton cake

• Description: A dense, buttery cake, sometimes topped with prune cream or jam.
• How to eat it: Eat it at room temperature, on its own or with coffee or tea. The pieces can also be spread with jam for extra sweetness.

Drinks

10. Breton cider

• Description: Cider is a fermented apple-based drink, typically sparkling and ranging from sweet to brut.
• How to enjoy it: Drink it chilled in bolées (small traditional bowls) to accompany crêpes and galettes, or any Breton meal.

11. Chouchen

• Description: A traditional alcoholic drink made by fermenting honey and water.
• How to enjoy it: Enjoy it chilled, often as an aperitif. It can also be used in cooking to flavour dishes.