A FOOD TRADITION
Breton Cuisine
Breton cuisine draws on Atlantic seafood, buckwheat, dairy, pork, apples, and cider in hearty coastal and rural preparations.
Dishes linked to this cuisine
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Crêpes Dentelle
A thin Breton lace crêpe baked until crisp and rolled or folded into a delicate wafer biscuit.
Far Breton
Far Breton is a baked Breton custard cake made with wheat flour, eggs, cow milk, sugar, and traditionally dried prunes.
Galette Complète
A traditional Breton buckwheat galette filled with egg, ham, and melted cheese and folded around the filling.
Galette de Sarrasin
A thin, savory Breton pancake made primarily from buckwheat flour, water, and salt and served plain or with a filling.
Galette Saucisse
A Breton street food consisting of a hot pork sausage wrapped in a thin buckwheat galette.
Gâteau Breton
A dense Breton butter cake made with wheat flour, sugar, butter, and egg, traditionally baked until firm and richly golden.
Gavotte
A crisp, delicate Breton wafer biscuit made from a thin sweet crêpe that is baked and rolled or folded.
Homard à l'Américaine
A French lobster preparation in which lobster is cooked with a tomato-based sauce enriched with aromatics, wine, and butter.
Huîtres de Cancale
Fresh oysters from Cancale are traditionally served raw in their shells, often simply presented chilled.
Kig Ha Farz
A traditional Breton one-pot meal of meats and vegetables served with a steamed buckwheat farz dumpling or pudding.
Kouign-Amann
Kouign-Amann is a Breton laminated pastry made by folding butter and sugar into wheat-flour dough before baking it into a crisp, caramelized cake.
Lipig
A Breton savory butter sauce made by gently cooking shallots in butter, often with a little vinegar, and served warm.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.