Brittany is a region of France renowned for its rich cultural and gastronomic heritage. This land of sailors offers an incredible diversity of delicious traditional dishes that attract gourmets from all over the world. Let’s set off together to discover the Breton specialities that are the pride of the region.
Buckwheat pancakes: the emblem of Lower Brittany
Originating in Lower Brittany, buckwheat pancakes are undoubtedlyone of the best-known Breton specialities. Unlike sweet pancakes made from wheat flour, galettes are made from buckwheat, giving them a more rustic and slightly bitter taste. These galettes can be filled with a variety of ingredients, including ham, cheese, eggs and even seafood such as scallops. Each village has its own recipe, but all share the same basic ingredient that adds character to the dish.
Pancakes: Breton sweets to suit all tastes
Sweet crepes
What would Brittany be without its famous crêpes? Unlike galettes, crêpes are made with wheat flour and are generally served as a dessert. They can be filled with sugar, jam, chocolate, caramelised apples and many other delicacies. The crêpe flambéed in Grand Marnier or the famous crêpe au beurre salé are two of the most popular variations.
Candlemas and fest-noz
Chandeleur is a festival where pancakes play a central role, symbolising the return of spring. And let’s not forget the fest-noz, Breton festivals where traditional music and dance mingle with the tasting of crêpes and galettes, paying homage to this ancestral culinary savoir-faire.
Kouign-amann: a sweet and buttery delight
Kouign-amann is perhaps the most emblematic Breton pastry. This cake, which originated in Douarnenez in Lower Brittany, is made mainly from bread dough, butter and sugar. When baked, the sugar caramelises and forms a crispy crust, while the inside remains soft and melting. Kouign-amann is often considered to be one of the richest pastries in terms of butter content, which gives it its unique, gourmet taste.
Seafood: treasures of the Breton coast
Scallops
Brittany, with its vast coastline, is also a land of seafood. Scallops, particularly those harvested in the Bay of Saint-Brieuc, are renowned for their quality and fine, delicate flavour. These shellfish are often used in festive dishes, accompanied by beurre blanc sauces or simply pan-fried to preserve their natural flavours.
Lobsters and abalone
As well as scallops, seafood lovers will love Brittany’s blue lobsters, renowned for their firm, flavoursome meat. Abalone, which is rarer and more highly prized, is another jewel in the crown of Breton cuisine. Whether tartar, grilled or in carpaccio, they offer an incomparable taste experience.
