15 Breton specialities to savour without moderation

La gastronomie bretonne

They’ve got great food – long live Brittany! Discover the greatest dishes of Breton gastronomy!

One of France’s most attractive regions, Brittany is a place where culture, landscape and history offer visitors exceptional sights. Among this heritage, we mustn’t forget Breton gastronomy. Indeed, Brittany is a true gastronomic land where you’re sure to delight your taste buds.

Your mouth watering? Great, let’s take a look at some of the Breton specialties you’ll want to try during your stay. Follow the guide!

Let’s get the party started!

Let’s start by listing the entries in order.

1. Hénaff pâté

Des boîtes de Pâté Hénaff

Photo credit: Wikimedia – Kergourlay

We begin with a true institution. Pâté Hénaff was created in 1915 by Jean Hénaff. Today, the pâté, made from pork, fumet, pork liver, Guérande salt and spices, is the star of its field.

In fact, every year in Pouldreuzic, a Garden Pâté is organized. It’s a great opportunity for Pâté lovers to get together.

2. The seafood platter

Un bon plateau de fruits de mer

Photo credit: Shutterstock / Kritsana Laroque

If you’re visiting the Breton coast, now is the perfect time to enjoy a good seafood dish. The region naturally offers platters of local fish, including the best shellfish such as shrimp, spider crab, crab and clams. To accompany all this, the mythical salted butter is the icing on the cake.

Let’s get down to business!

Starters and aperitifs are nice. But a good main course is even better. While we could have mentioned Roulade de Sévigné, coco de Paimpol or even Saint-Jacques, let’s discover the other dishes that make up Breton gastronomy!

3. Buckwheat pancakes

La fameuse galette de sarrasin

Photo credit: Shutterstock / bonchan

It’s THE Breton star par excellence. The buckwheat galette is a regional staple. Also known as the buckwheat galette, it comes in two main versions:

  • The complete galette: made with ham, egg and grated cheese,
  • Galette saucisse: made with Breton sausage, perfect for eating before going to a soccer match, or for eating during a fest-noz.

A buckwheat pancake can also be eaten sweet, as a starter, main course or dessert.

4. Andouille de Guémené

Andouille de Guémené is a speciality of Breton gastronomy, and more specifically of the town of Guémené-sur-Scorff. It’s a charcuterie made from pork chitterlings. Its distinguishing feature is the round intestines threaded one on top of the other.

5. Kig-ha-Farz

Le Kig-Ha-Farz, issu de la gastronomie bretonne

Photo credit: Wikimedia – Pymouss

Kig-ha-Farz means « meat and far » in Breton, and is a Breton specialty from the Léon region. The main ingredients are buckwheat flour, wheat, beef, bacon, carrots, white cabbage, leeks and turnips. A dish that’s sure to fill your stomach just right.

6. La Cotriade

La Cotriade

Photo credit: Shutterstock / Fanfo

Less well known than the previous dishes, Cotriade is a specialty of Finistère. Cotriade is a term used to describe the contents of the pot. Inside, you’ll find red mullet, hake, conger eel, mackerel, mussels and langoustines. A seafood dish that’s sure to delight your palates.

Would you like some dessert?

The feast isn’t over yet, and there’s no better way to end our overview of Breton gastronomy than with a list of desserts and sweets!

7. Wheat pancakes

Des crêpes

Photo credit: Shutterstock / Ivanna Pavliuk

Of course, the wheat pancakes are also present. Their simple (flour, egg, milk) but effective recipe is a Breton staple, and has conquered the whole country, and then some! Don’t hesitate to add the famous salted butter caramel to your mix. A guaranteed treat.

8. Kouign-amann

Le mythique kouign-amann

Photo credit: Shutterstock / Anna Hoychuk

It needs no introduction. It’s the Breton sweet dish par excellence. Kouign-amann is a Breton pastry originally from Douarnenez. Its invention is attributed to Yves-René Scordia, who is said to have invented it by chance.

Created from bread dough covered in butter and sugar, then folded and scarified with squares, it’s renowned for its taste and consistency. So be careful you don’t bite off more than you can chew!

9. Far Breton

Le Far Breton

Photo credit: Shutterstock / Glenn Price

Far Breton is a dessert similar to a clafoutis. Originally made with wheat and oatmeal, the recipe has evolved to include dried fruit. You’ll find prunes and raisins. The dish is inexpensive, but delicious!

10. Les palets bretons

Des palets bretons

Photo credit: Shutterstock / page frederique

Palets bretons are small dry cookies typical of Breton gastronomy. The name comes from the game of palets, as the cookies are shaped like palets. About 1.5 cm thick and made with salted butter and sweet vanilla, palets bretons are perfect for a gourmet break.

The cookies also have their own Geographically Protected Indication (IGP).

11. Le Gâteau Breton

Des Gâteaux Bretons

Photo credit: Flickr – kidmissile

Gâteau Breton is a recipe from Lorient made with butter, sugar, flour and eggs. Its texture and shape are reminiscent of Breton palets. It’s customary to draw lattice patterns on the top. The cake even has its own worldwide competition, held every year in the Morbihan town of Ploemeur.

12. Strawberries from Plougastel

Un gâteau accompagné de fraises de Plougastel

Photo credit: Shutterstock / Mircea Costina

A little fruit! Plougastel strawberries are the pride of the town! They stand out for being the first strawberries to be harvested in the year. You’ll find them just about everywhere, in desserts, cakes and even cocktails!

And to accompany all this?

Eat, eat. And drink, too. And if, like Manau, it’s possible to take a sip of mead, it’s also possible to drink other beverages from Brittany’s gastronomic culture.

13. Breton cider

Un bol de cidre breton

Photo credit: Flickr – Marco

As you know, Brittany has a friendly rivalry with its neighbor Normandy. While the debate over the legitimacy of Mont-Saint-Michel remains the main topic, the two regions also clash over cider. Cider is an alcohol produced by fermenting apples. Finally, the drink is a perfect accompaniment to the galette des rois, but above all to crêpes.

14. Le Chouchen

Rangée de Chouchen

Photo credit: Flickr – chen zou

Its name speaks to everyone. Chouchen, whose recipe is very similar to mead. Obtained by fermenting honey in water. Chouchen is an amber-colored wine that goes well with melon. However, it can also be enjoyed in winter. Indeed, some drink it as a mulled wine.

15. The dildo

Des godinettes

Photo credit: Instagram – mattmarch5678

We mentioned earlier that Plougastel strawberries could be used as a cocktail base. Well, here’s the perfect example. The godinette is a cocktail made with strawberries (in liqueur and from Plougastel), brandy, muscadet, sugar and raspberries.

Let’s take this opportunity to remind you that alcohol abuse is dangerous for your health. So drink in moderation!

By now, you’re familiar with the most famous specialties of Breton gastronomy! But there are others just as famous. These include quatre-quart, Lambig, lobster à l’armoricaine and patatez frikez. You’re all set for an exceptional culinary voyage!