Brittany: Long lived and Convivial traditions and specialties

Enjoy genuine Breton pancakes

There’s no chance of leaving Brittany without getting to know the difference between a crêpe and a galette (a savoury buckwheat pancake). You’re in the land of the purists! For your first lesson, just open the door of any of the "Crêperies Gourmandes", the true specialists in this symbolic Breton dish. Don’t miss the annual "Fête de la Crêpe" pancake festival in Gourin, where they hold the contest for making the biggest pancake in the world. The current record stands at 98 centimeters!

To find out more: Fête de la Crêpe (External link)

Enjoy a nice cold Breton beer

White, red or amber, Breton beer is a signature product of the region Brittany, which reflects local flavors and tastes. Breton beer can be brewed using buckwheat, seaweed or seawater and may be served and tasted in the local café-bars known as Cafés de Pays®. These places are ideal for tasting the local brew and specialty, in a warm and friendly atmosphere. Then there’s Breton cider, which will spice up your meal with a range of flavours reflecting the noble qualities of local apple varieties.

To find out more: (External link)

Try the mussels of Mont Saint Michel Bay

The mussels farmed off Vivier-sur-Mer were awarded the first AOP (appellation contrôlée) for sea produce and this specialty can be eaten between July and February. Farmed mussels are raised on the famous wooden stakes that can be seen at low tide and have fine orange flesh, with a taste of the sea and sweet overtones. They can be served as moules marinières or using the craziest recipes you can think of! To learn about their history and to taste them on the spot, jump aboard the sea train or the mobile restaurant with a 360° view over the Bay of the Mont Saint Michel.

To find out more: Mobile restaurant with 360° view over the Bay (External link)

You won’t be able to resist a kouign-amann

This type of pastry and its peculiar name originated in Douarnenez, and makes anyone with a sweet tooth melt away. A cake based on bread dough, butter and sugar, it's made from simple ingredients but requires real skill. The bakers and pastry cooks from the "Véritable kouign amann" association get this specialty right every time.

To find out more: The kouign-amann of Douarnenez (External link)

Try the recipe for "Breton pot-au-feu'

Kig ha farz (which literally means meat and far) is a traditional dish and specialty from Finistère. It's a kind of pot-au-feu made from pork cooked with vegetables and served with a far - an accompaniment based on buckwheat - cooked in a canvas bag. As with many recipes, there are lots of different versions, depending on families and areas. Treat yourself to the version offered by the chefs of the "Restaurants du Terroir", dedicated to promoting Brittany’s culinary heritage.
To find out more: (External link)

Enjoy strawberries from Plougastel

This small red fruit, introduced by Amédée-François Frezier on his return from Chile, has been grown on the Finistère peninsula since 1716 and has become a symbol of excellence. Follow the "strawberry route" to discover the history of this delicate, tasty fruit and find out how strawberry-based products are made. On the second Sunday in June, come and join in the "Fête des fraises" strawberry festival, which has taken place every year for 60 years, and enjoy tasting strawberries to the sound of music.

To find out more: Musée des Fraises (External link)

Enter the kingdom of early vegetables

The "golden belt" of Le Léon is market gardening heaven in Nord Finistère. Artichokes, cauliflowers, onions, potatoes and Paimpol haricot beans grow side-by-side in this vast vegetable garden, whose produce is destined for market stalls throughout the region and beyond. Stroll between the fields, and discover how it all began at the Maison des Johnnies (Onion sellers discovery centre) in Roscoff on the north side of Brittany, which promotes the red onion and its cross-channel export market.

To find out more: the "Maison des Johnnies (External link) "