Travel Reference
In-Depth Information
Oysters
(huîtres),
the second food of Brittany, are available all year. Mussels, clams,
and scallops are often served as main courses, and you can also find galettes with scallops
and
moules marinières
(mussels steamed in white wine, parsley, and shallots). Farmers
compete with fishermen for the hearts of locals by growing fresh vegetables, such as peas,
beans, and cauliflower.
For dessert, look for
far breton,
a traditional custard often served with prunes.
Dessert crêpes, made with white flour, come with a variety of toppings. Or try
kouign
amann,
a puffy, caramelized Breton cake made with buckwheat dough (in Breton,
kouign
means “cake” and
amann
means “butter”). At bakeries, look for
ker-y-pom,
traditional
Breton shortbread biscuits with butter, honey, and apple-pie fillings.
Cider is the locally produced drink. Order
une bolée de cidre
(a traditional bowl of
hard apple cider) with your crêpes. Breton beer is strong and delicious; try anything local
(Sant Erwann is my favorite).
Remember, restaurants serve food only during lunch (11:30-14:00) and dinner
(19:00-21:00, later in bigger cities); cafés offer food throughout the day.
