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Explora los sabores auténticos de Brittany en una experiencia gastronómica inolvidable.
Brittany is a land of legends, with a fierce character and a deep bond with the sea. This peninsula in the far west of France has a unique cultural identity, with its own language (Breton) and Celtic traditions. Its landscape is a constant contrast between the rugged and wild coast (Armor, the 'land of the sea') and the green and mystical interior (Argoat, the 'land of the forests'), dotted with medieval stone villages and legendary forests such as Brocéliande, home of King Arthur and the wizard Merlin. It is a destination for lovers of nature, history and good food, where every lighthouse, every cliff and every fishing port tells a story.
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Breton gastronomy is a reflection of its territory: generous, tasty and based on products from the sea (Armor) and the land (Argoat). It is the paradise of seafood, salted butter, crêpes and galettes, always accompanied by a good cider.
The basis of Breton cuisine. The galette, made with buckwheat flour, is savory and filled with ingredients such as egg, ham and cheese (the famous 'complète'). The crêpe, made from wheat flour, is sweet and is enjoyed with sugar, chocolate or salted butter caramel.
A spectacular seafood platter served on a multi-tiered tray with ice. Includes Cancale oysters, mussels, clams, prawns, periwinkles, sea oxen and lobsters.
Mussels cooked 'marinera' style (with white wine and shallots) and served with a portion of French fries. A popular dish throughout the coast.
The Breton stew. A hearty inland dish consisting of various meats (pork, beef) slowly cooked with vegetables and two types of 'farz', a kind of dough or pudding made of buckwheat and white wheat cooked in a sack in the broth.
The quintessential Breton street food. A grilled pork sausage, rolled in a cold galette. It is found in all markets and festivals.
The emblematic drink of Brittany. Made from apples, it can be 'brut' (dry), 'demi-sec' (semi-dry) or 'doux' (sweet). It is traditionally served in a ceramic cup called a 'bolée'.
Breton mead. A sweet alcoholic beverage obtained from the fermentation of honey in water or cider. It is drunk as an aperitif or digestif, very cold.
The Breton aperitif. A variant of Kir Royal, which replaces white wine or champagne with cider, mixed with cassis (blackcurrant) liqueur.
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Ver guía completaThe basis of Breton cuisine. The galette, made with buckwheat flour, is savory and filled with ingredients such as egg, ham and cheese (the famous 'complète'). The crêpe, made from wheat flour, is sweet and is enjoyed with sugar, chocolate or salted butter caramel.
A spectacular seafood platter served on a multi-tiered tray with ice. Includes Cancale oysters, mussels, clams, prawns, periwinkles, sea oxen and lobsters.
Mussels cooked 'marinera' style (with white wine and shallots) and served with a portion of French fries. A popular dish throughout the coast.
The emblematic drink of Brittany. Made from apples, it can be 'brut' (dry), 'demi-sec' (semi-dry) or 'doux' (sweet). It is traditionally served in a ceramic cup called a 'bolée'.
The 'butter cake' in Breton. A delicious calorie bomb made with bread dough, layers of butter and sugar, which caramelize when baked, creating a crispy crust and a tender interior. Originally from Douarnenez.
The weather in Brittany is very changeable; It is possible to experience 'all four seasons in one day', so always wear warm, waterproof clothing. Be very careful with the tides, which are among the strongest in the world, especially in the Saint-Malo and Mont Saint-Michel area. In summer, book accommodation and activities well in advance, as it is a very popular destination.
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