Brittany Cuisine - by food author Howard Hillman

Brittany Cuisine

French
regional cuisine

Brittany

a concise guide
for diners & travelers

Why the cuisine of
Brittany is special

Although Brittany cooking is relatively simple fare, its food ingredients are superb.

Insights on the cuisine
of Brittany

Famous specialties
of Brittany

In addition to its crepes, Brittany has these well known food preparations:

Crepes

Brittany is the crepe capital of the world. The oversized panfried pancakelike crepes can be made of wheat or buckwheat flour and filled with sweet or savory ingredients.

Coquilles St. Jacques

Creamed scallops served in their shell.

Homard a l'Armoricaine

Lobster cooked in and served with a garlicky tomato sauce. (The name is sometimes spelled Homard a l'Americaine.)

Gigot d'Agneau - Brittany's acclaimed leg of lamb is cooked with various recipes and cooking methods. The presale Iamb (reared on seaside salt marshes) is highly esteemed.

Cotriade Bretonne - A soup-stew made with a mix of fish.

Other famous foods

Brittany is almost as well known for its bounty of succulent seafood and for various pork products, including Morlais ham and sausages such as the Andouille made of pork intestines.

Beverages of Brittany

The province produces an invitingly dry white Muscadet wine that's perfect with fish and is usually a good value. It is not to be confused with the cloyingly sweet Muscatel type wines produced elsewhere. Brittany's other major alcoholic beverage is hard cider.

Best city for gourmets

Brest is the top all around food city in Brittany. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Nantes, Quimper and St. Malo are runners-up.

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