Brittany

:This article is about the historical duchy and French province, as well as the cultural area of Brittany. For the current French administrative region of Bretagne, see Bretagne. For other meanings, see Brittany (disambiguation).

Gastronomy

Although some white wine is produced near the Loire, the traditional drinks of Brittany are:

Related Topics:
Wine - Loire

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• cider - Brittany is the second largest cider-producing region in France;
• a sort of mead made from wild honey called chouchen;
• an apple brandy called lambic.

Some beers are also now produced, although the region does not have a strong tradition of brewing. Another recent drink is the kir Breton (crème de cassis and cider) which may be served as an apéritif.

Related Topics:
Beer - Kir - Crème de cassis - Apéritif

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Very thin, wide pancakes made from buckwheat flour and called galettes are eaten with ham, eggs and other savoury fillings. 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.

Related Topics:
Pancakes - Buckwheat - Crêpes - Dessert - Pastries - Kouign amann - Far - Pudding

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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.

Related Topics:
Mussel - Oyster - Cotriade

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