Does anyone know any traditional dishes from Bretagne, France?!
Farm Produce
Crepes (pancakes) are a typical Brittany speciality. Crepes de Froment from the west of the peninsular, and black flour galettes from upper Brittany, were both eaten by peasants in the last century, either with a slice of butter or simply an egg to accompany them.
http://www.visit-bretagne.com/restaurant...
Very thin, wide pancakes made from buckwheat flour are eaten with ham, eggs and other savoury fillings. They are usually called galettes (Breton galetes), except in the western parts of Brittany where they are called crêpes (Breton krampouezh). Thin crêpes made from wheat flour are eaten for dessert. Other pastries, such as kouign amann ("butter cake" in Breton) made from bread dough, butter and sugar, or far, a sort of sweet Yorkshire pudding, or clafoutis with prunes, are traditional.
Surrounded by the sea, Brittany offers a wide range of fresh sea food and fish, especially mussels and oysters. Among the sea food specialities is cotriade.
Answers: Brittany (Bretagne) leads the world in terms of the freshness of its seafood. Ultra-fresh oysters come mainly from Cancale, Saint-Brieuc, or Morlaix on the channel coast. Atlantic oysters come from the Morbihan estuaries. Even if oysters tend to be associated with family celebrations, they do in fact get eaten all year round in Brittany. Flat oysters come from the southern coasts, and the savoury hollow oysters are equally delicious.
Farm Produce
Crepes (pancakes) are a typical Brittany speciality. Crepes de Froment from the west of the peninsular, and black flour galettes from upper Brittany, were both eaten by peasants in the last century, either with a slice of butter or simply an egg to accompany them.
http://www.visit-bretagne.com/restaurant...
Very thin, wide pancakes made from buckwheat flour are eaten with ham, eggs and other savoury fillings. They are usually called galettes (Breton galetes), except in the western parts of Brittany where they are called crêpes (Breton krampouezh). Thin crêpes made from wheat flour are eaten for dessert. Other pastries, such as kouign amann ("butter cake" in Breton) made from bread dough, butter and sugar, or far, a sort of sweet Yorkshire pudding, or clafoutis with prunes, are traditional.
Surrounded by the sea, Brittany offers a wide range of fresh sea food and fish, especially mussels and oysters. Among the sea food specialities is cotriade.