15 Breton specialties to be enjoyed without moderation

They have very good dishes, live Brittany! Discover the greatest dishes from the Brussels gastronomy!

It is one of the most attractive regions in France, Brittany is a region where culture, landscapes and history offer its visitors exceptional visits. Among this heritage, you should not forget the Brussels gastronomy. Indeed, Brittany is a true gourmet land where we are sure to delight our taste buds.

Do you have water in your mouth? Perfect, let’s take advantage of it to make a tour of the Breton specialities to discover during your stay. Follow the guide!

Let's open the festivities!

Let’s start in order by first enumerating the entries.

1. The paste Henaff

We start with a real institution. The paste Hénaff was created in 1915 by Jean Hénaff. Today the pasta, composed of pork meat, fumet, pork liver, Guérande salt and spices, is the star of its estate.

Every year in Pouldreuzic, a Paste Garden is organized. The opportunity for product lovers to meet.

2. The seafood tray

If you are on the Breton coast, the time is right to enjoy a good seafood dish. The region obviously offers trays composed of local fish, bringing together the best crustaceans such as shrimp, spider, turret or clams. To accompany everything, the mythical salty butter will come as a cherry on the cake.

Let's go to serious things!

Inputs and aperitif are nice. But a good resistance dish is even better. If we could have mentioned the Roulade de Sévigné, the coco de Paimpol or even the Saint-Jacques, let us discover together the other dishes that make up the Brussels gastronomy!

3. Black wheat cake

It’s THE Breton star par excellence. The black wheat cake is a must in the region. The so-called buckwheat galette is available in two main versions:

• The complete galette: composed of ham, egg and grated cheese,
• The sausage cake: composed of a Breton sausage, perfect to eat before going to a football game or to eat during a fest-noz.

A black wheat cake can also be eaten with sweetness and can be eaten as well in the entrance, in the dish as in the dessert.

4. The Andouille de Guémené

The Andouille de Guémené is a specialist in Breton gastronomy, particularly in the commune of Guémené-sur-Scorff. It’s a charcuterie based on pork boilers. It differs by its rounds of intestines threaded on each other.

5. The Kig-ha-Farz

Kig-ha-Farz means "meat and far" Breton and is a Breton specialty in the Leon region. It is mainly composed of black wheat flour, wheat, beef, bacon, carrots, white cabbage, leeks and finally of turnips. A dish that will certainly fill your stomach properly.

6. La Cotriade

Less known than previous dishes, Cotriade is a specialty of Finistère. Cotriade is a term that allows to designate the content of the pot. Inside, where there is red, merlu, congre, maquera or mussels and lobsters. A dish of the sea, which will delight your palets.

You'd take a little dessert!

The feast is not over, nothing better to finish our horizon of the Breton gastronomy without mentioning desserts and sweets!

7. The cheese pancakes

The wheat pancakes are obviously present. Its simple recipe (farin, egg, milk) but effective is a must-see and has conquered the whole country, and even more! Do not hesitate to add the famous caramel to the salty butter in your composition. A guaranteed treat.

8. The kouign-amann

We're not here anymore. This is the sweet breton dish par excellence. The kouign-amann is a Breton pastry shop from Douarnenez. His invention is attributed to Yves-René Scordia, who would have invented it by chance.

Created from a bread dough covered with butter and sugar, then folded and scarified with tiles, it is renowned for its taste and consistency. Be careful not to have eyes bigger than the belly!

9. Le Far Breton

The Far Breton is a dessert that is close to a clafoutis. Developed with wheat, wheat and gruau, the recipe has evolved and dried fruits have been added. So we can find prunes or raisins. The dish is inexpensive, but delicious!

10. The bretons

The Breton palets are small dry biscuits typical of the bretonne gastronomy. The name is drawn from the game of palets since biscuits resumes the form of these. Sprinkled about 1.5 cm and made of salty butter and vanilla sweet, the Breton palets are perfect for a gourmet break.

Cookies also have their Geographically Protected Indication (GMP).

11. Le Gâteau Breton

The Breton cake is a Oriental recipe made of butter, sugar, flour and eggs and whose texture and shape will remind the Breton palets. On top, it is customary to draw crumbs. The cake even has its own world competition, organized every year in the Morbihan, in Ploemeur.

12. Strawberries from Plougastel

A little fruit! The strawberries of Plougastel make the city proud! They stand out to be the first strawberries to be harvested in the year. We find them everywhere, be it dessert, cake and even cocktails!

And to accompany all this?

Eat, eat. You have to think of drinking too. And if as Manau, it is possible to take a sip of hydromel, it is also possible to drink other drinks of the Brussels gastronomic culture.

13. The Breton cider

As you know, Brittany has a friendly rivalry with its Norman neighbour. If the debate on the legitimacy of Mont-Saint-Michel remains the main subject, the two regions also face cider. Cider is an alcohol harvested through apple fermentation. Finally, the drink will perfectly accompany the galette of the kings but especially the pancakes.

14. The Chouchen

His name speaks to everyone. The Chouchen whose recipe is very close to the hydromele. Obtained by a fermentation of honey in water. The Chouchen is a wine considered to be amber that combines well with the melon. However, it is also possible to taste winter. Indeed, some drink it as a hot wine.

15. The dildo

We told you earlier that Plougastel’s strawberries could serve as a cocktail base. Well, that's the perfect example. The bucket is a cocktail made with strawberries so (in liqueur and Plougastel), but also life water, nutmeg and sugar and raspberry.

Let’s take this opportunity to recall that alcohol abuse is dangerous to health. Therefore, consume with moderation!

You now know the greatest specialties of the bretonne gastronomy! However, it is possible to mention others, just as famous. In particular, we think of the four-quart, the Lambig, the harmoricaine lobster or the frigid potatoes. You are ready for an exceptional culinary journey!