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7 Breton Specialties That You Must Try

Brittany is the second most popular destination for French people. From May to October, vacationers don’t miss visiting Saint-Malo, taking a boat ride, strolling through medieval villages, sailing from island to island and enjoying the

Brittany is the second most popular destination for French people. From May to October, vacationers don’t miss visiting Saint-Malo, taking a boat ride, strolling through medieval villages, sailing from island to island and enjoying the culinary specialties of the Bretons. During a stay in Brittany, here are the dishes not to be missed. So, without further ado, let’s dive into this blog.

The kouign-Amann

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It is a pastry, a Breton specialty, which can be found everywhere in bakeries and on the dessert menus of restaurants in this region. Even if its popularity is at its highest, residents do not eat it at every turn. Kouign-Amann means “soft bread with butter” in Breton.

Made with soft bread, this cake is covered with as much sugar as butter. Although delicious, this pastry is very high in calories. You will be full after two bites. The deliciousness of this traditional cake is such that it is found in the four corners of France. However, the most succulent kouign-Amann is only tasted in Brittany.

The Breton pancake

When visiting Brittany, the first thing to do is taste their delicious crepe. Whether it is for a snack or a meal, the gourmets always welcome it with a wide smile. Some love the basic crepes made with sugar butter, while others vary the pleasures by adding a nut of caramel or chocolate. Cooked on a large cast iron plate called Billig, the wheat or buckwheat pancake made by a Breton cook is always fine and crispy.

The Breton cake

The Breton cake, which is similar to the Breton palette, is soft on the inside and golden on the outside. This travel cake is made from butter, flour, sugar, and eggs. This great classic of Breton desserts has the characteristic of being preserved for weeks and even to be frozen. According to the legend, it was first prepared for sailors who were going on expeditions for months. To this day, residents enjoy it during a coffee break or breakfast.

The oyster platter

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As Brittany has the largest seafront in mainland France, it has also built its reputation on seafood. During your vacation in Brittany, it is impossible to miss the oysters of Cancale. The best time to taste these wonders is in November and December.

If you want to taste fish and shellfish fresh from the sea, go to the market early in the morning. Otherwise, the Breton cordon-Bleus will not fail to amaze you with their preparation. Among the favorite dishes of vacationers is the marriage of shellfish with a bed of lichen, seaweed, and crushed ice. In short, Brittany is the best place to enjoy fresh seafood accompanied by white wine.

The buckwheat cake

The galette de Bretagne is also mythical. Made with buckwheat or buckwheat flour, it can be savory or sweet. For example, the Breton pancake sausage is a great classic of this region.

The salted butter caramel

The salted butter caramel is almost omnipresent in all the sauces. In the beginning, it was simply a soft caramel prepared with salted butter. This delicacy was a flagship product of confectioneries in Brittany until it reached its peak of fame in the late 1970s. At that time, the master chocolatier and caramel maker Henri Leroux invented a salted butter caramel and hazelnut candy. Since then, salted butter caramel has invaded all dishes: spreads, sauces, ice creams, etc.

The King-ha-Farz

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The King-ha-Farz is composed of 2 farz that are cooked in canvas bags: the black far and the white far. It is also accompanied by a sauce called “Lipig” made of onions or shallots and butter. This is a typical and traditional recipe of our beautiful Brittany, originating from the Pays de Léon, formerly considered a dish for the poor.

Sound off in the comments section below and tell us what you want to read next and if you want to read more about Breton specialties.

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