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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

37–39 of 39

Sardines Farcies

Whole sardines are filled with a savory mixture of breadcrumbs, garlic, onion, parsley, and olive oil before being baked or grilled.

Teurgoule Bretonne

A Breton adaptation of slow-baked rice pudding, made with rice, milk and sugar. Cinnamon appears in some teurgoule recipes.

Tourteau Farci

Tourteau farci is a baked brown-crab shell filled with seasoned crab meat and a moist breadcrumb stuffing.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.