10 great ideas for eating out

Picture 1 10 great ideas for eating out Picture 2 10 great ideas for eating out Picture 3 10 great ideas for eating out Picture 4 10 great ideas for eating out

Discovering Brittany also means waking up your taste buds and trying out the region’s culinary specialities. Give in to the tempting freshness of our sea food and the flavours of our local produce!

Enjoy genuine Breton pancakes

Which do you prefer? Wheat or buckwheat? There’s no chance of leaving Brittany without getting to know the difference between a crêpe and a galette (a savoury buckwheat pancake). You’re in the land of the purist! For your first lesson, just open the door of any of the "Crêperies Gourmandes', the true specialists in this symbolic Breton dish. They'll introduce you to versions other than just the "complete" or the "butter and sugar" pancake. Don’t miss the annual "Fête de la Crêpe" pancake festival in Gourin, where they hold the contest for making the biggest pancake in the world. The current record stands at 98 centimetres!
To find out more: Fête de la Crêpe

Buy your oysters direct from the producer

Cancale, with its pretty little fishing port, is a magnet for gourmets wanting to discover the wonders of oyster production. Try them right there and then, on the spot, or take them away in a basket. You won't be able to resist the nutty flavour of the flat oysters or the taste of the sea that you'll get from the Atlantic oysters. If you want to taste all the main varieties, you'll need to follow the entire Breton shoreline from Paimpol to Tréguier, Morlaix, Brest, Riec-sur-Belon, Etel, Quiberon, the Gulf of Morbihan, and Le Croisic... and make a little detour into Loire-Atlantique to get a close-up view of production around Nantes.
To find out more: www.huitres-de-Bretagne.com 

Enjoy a nice cold Breton beer

White, red or amber, Breton beer has become a signature product of the region over the years, reflecting local flavours and tastes. Breton beer can be brewed using buckwheat, seaweed or seawater and may be served and tasted in the welcoming local café-bars known as Cafés de Pays®. These places are ideal for tasting the local brew, in moderation but not hesitation, in a warm and friendly atmosphere. Then there’s Breton cider, which will spice up your meal with a range of flavours reflecting the noble qualities of local apple varieties.
To find out more: www.bierbreizh.info.

Try the mussels of Mont Saint Michel Bay

The mussels farmed off Vivier-sur-Mer were awarded the first AOP (appellation contrôlée) for sea produce and can be eaten between July and February. Farmed mussels are raised on the famous wooden stakes that can be seen at low tide and have fine orange flesh, with a taste of the sea and sweet overtones. They can be served as moules marinières or using the craziest recipes you can think of! To learn about their history and to taste them on the spot, jump aboard the sea train or the mobile restaurant with a 360° view over the Bay.
To find out more: www.moules-aop.com 
Mobile restaurant with 360° view over the Bay www.decouvrirlabaie.com

You won’t be able to resist a kouign-amann

This type of pastry and its peculiar name originated in Douarnenez, and it's sure to make anyone with a sweet tooth just melt away. A cake based on bread dough, butter and sugar, it's made from simple ingredients but requires real skill. They say that "anyone can make it, but not everyone can get it right". The ones who get it right every time are the bakers and pastry cooks who are members of the "Véritable kouign amann" association; they'll introduce you to this wonderful speciality.
To find out more: The kouign-amann of Douarnenez

Enjoy strawberries from Plougastel

This small red fruit, introduced by Amédée-François Frezier on his return from Chile, has been grown on the Finistère peninsula since 1716 and has become a symbol of excellence. Follow the "strawberry route" to discover the history of this delicate, tasty fruit and find out how strawberry-based products are made. On the second Sunday in June, come and join in the "Fête des fraises" strawberry festival, which has taken place every year for 60 years, and enjoy tasting strawberries to the sound of music.
To find out more: http://musee-fraise.net

Enter the kingdom of early vegetables

The "golden belt" of Le Léon is market gardening heaven in Nord Finistère. Artichokes, cauliflowers, onions, potatoes and Paimpol haricot beans grow side-by-side in this vast vegetable garden, whose produce is destined for market stalls throughout the region and beyond. Stroll between the fields, and discover how it all began at the Maison des Johnnies (Onion sellers discovery centre) in Roscoff, which promotes the red onion and its cross-channel export market.
To find out more: the "Maison des Johnnies"

Try the recipe for "Breton pot-au-feu'

Kig ha farz (which literally means meat and far) is a traditional dish from Finistère. It's a kind of pot-au-feu made from pork cooked with vegetables and served with a far - an accompaniment based on buckwheat. The special feature of this buckwheat is that it's cooked in a canvas bag. As with many recipes, there are lots of different versions, depending on families and areas. Treat yourself to the version offered by the chefs of the "Restaurants du Terroir', who are dedicated to promoting Brittany’s culinary heritage.
To find out more: list of restaurants

Sample shellfish and crustaceans

When the "plateau de fruits de mer" (seafood platter) arrives on the table, it presents all the treasures of the sea for you to sample: crabs, clams, oysters, winkles, whelks, prawns, langoustines, scallops, cockles... A crusty loaf, a dab of salted butter, a dollop of mayonnaise and away you go! And there’s no doubt that it’s a great source of vitamins and minerals: a concentration of taste and energy that's not to be missed!

Give in to the temptation of caramel with salted butter

Henri Leroux, a chocolatier from Quiberon, perfected the recipe for CBS® - a delicacy which proved to be a great success. Caramel made with slightly-salted butter, with walnuts, hazelnuts and crushed almonds thrown in, CBS® won the award for Best Sweet in France in 1980. The recipe has often been imitated but never equalled, and it has given rise to many variants that can be enjoyed as sweets, as an accompaniment to pancakes or ice-cream, or just eaten with a spoon!

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