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
25–36 of 39
Lotte à l'Armoricaine
Monkfish is simmered in a tomato, shallot, garlic, white-wine, and cognac sauce for a rich French coastal preparation.
Merlu à la Bretonne
Hake is gently cooked with onion, shallot, white wine, butter, cream, and parsley in a Breton-style sauce.
Moules à la Bretonne
Mussels are gently cooked in a Breton-style sauce commonly based on shallots, butter, apple cider, and cream.
Palet Breton
A thick, crumbly Breton shortbread biscuit made from wheat flour, butter, sugar, and egg, often with a lightly salted finish.
Palourdes Farcies à la Bretonne
Breton-style clams are opened, filled with a savory herb-and-breadcrumb stuffing, and baked until the topping is browned.
Pâté de Campagne Breton
A rustic Breton country pâté made from seasoned pork and pork liver, commonly bound with egg and breadcrumbs before baking.
Pommé Breton
A traditional Breton apple cake combining sliced apples with a rich baked flour, egg, butter, and sugar batter.
Pommes au Four au Cidre
Apples are baked until tender with cider and sugar, often with a little butter for richness.
Potée Bretonne
A hearty Breton boiled one-pot dish of pork and vegetables, typically served hot with cabbage, potatoes, carrots, onions, and other root vegetables.
Quatre-Quarts Breton
A Breton-style equal-parts cake combining wheat flour, sugar, butter, and egg in approximately equal weights before baking.
Rillettes de Maquereau Bretonnes
A Breton-style spread of cooked mackerel combined with butter or cream and seasoned with aromatics and herbs.
Sablé Breton
A rich Breton shortbread biscuit made from crumbly butter dough and baked until lightly golden.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.