Here’s a guide to the wonderful local Breton food and drink you’ll discover in A French Fling for the Golden Gals.
- Galettes & Crêpes: Savoury buckwheat pancakes (galettes) are often filled with cheese, egg, and ham (galette complète) or sausage (saucisse) followed by sweet crêpes for dessert.
- Kouign-amann is a delicious, caramelized, laminated pastry. The name comes from the Breton words for ‘cake’ (kouign) and ‘butter’ (amann), literally translating to “butter cake”.
- Far Breton. A custard like cake filled with prunes. A must try!
- Breton Cider: It’s made from local apples. Breton cider comes in both sweet (doux) and dry (brut) varieties. It’s drunk in bowls or bolleés.
- Lambig and Pommeau: Lambig is a distilled apple brandy, which is then used as a key ingredient to produce Pommeau, a sweet, fortified aperitif. Delicious but strong!
- Kir Breton. Cider topped with Crème de Cassis, blackcurrant liqueur. It’s refreshing but quite potent.
- Oysters and seafood. A local speciality.
- Croissants and Pains aux chocolat: These flaky pastries, available from all boulangeries, are a breakfast must, drunk with café, which is strong black coffee. If you need a big one, ask for un café grand.
- Le Pain. French bread is mostly baked from flour, water, yeast, and salt; it has a crisp, golden crust and a soft, airy interior. Varieties include the long baguette and thin ficelle, the round boule, and the wide bâtard. Enriched breads include buttery brioche, and the wholesome rustic pain de Campagne.
- Cheers! In Breton is Yec’hed Mat! Pronounced Yered mad. Enjoy your visit!
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