The Best Food in Brittany
November 30, 2011 in France by TravelReflex Team
Annual family vacations to southern Brittany have left me with a keen taste for the local cuisine and I’m not talking about ice creams on the beach. From offerings of the sea to savoury pancakes, these summer holiday treats are never quite the same when eaten in Britain…
Moules Marinières
Mussels and chips, or moules frites, as the French say, is one of my favourite meals. There are many variations on this dish, but the most popular is undoubtedly moules marinières: mussels cooked in white wine with onions, garlic and sometimes a splash of cream. I’ve also tried these juicy shellfish in a light roquefort sauce and served in cider, both of which are delicious, though I’ve not yet ventured to sample them in mustard. Regardless of the sauce, there isn’t much that beats a large bowl of mussels with crispy fries on the side and a crusty baguette on hand for mopping.
Galettes
When thinking about savoury pancakes, most people imagine thick Dutch pannenkoeken. French galettes, however, are a similar thickness to sweet crêpes, with the differences being that they are made with buckwheat flour and often have a crispier texture around the edges. I adore galettes for their versatility, whether bought from a market stall with jambon et fromage (ham and cheese) or served in style at a crêperie, piled high with ingredients ranging from mushrooms and cream to potatoes, lardons and salad. Galettes can be a light snack or a filling meal and the summer holiday wouldn’t be complete without at least one.
Cidre
In contrast to English pint glasses, French cider is served in little ceramic bowls with handles. If everyone is drinking cider with a meal, a jug will be placed in the centre of the table along with a bowl for each diner, which adds to the charm of the French dining experience. Brittany is a famed cider-producing region, second only to Normandy, and nothing washes down a galette quite so well as a bowl of sweet, local cider.
Kouign Amann
Pudding time and this treat is definitely for those with a sweet tooth. In the Breton language, Kouign Amann translates as butter cake and it’s easy to see why: the dough is folded with butter and sugar. When cooked, this creates a cake with a sugary centre that melts in your mouth and a delightfully crunchy edge. It’s very rich, so best eaten in small portions, but I’d recommend it to anybody looking to sample an authentic Breton pastry.
Written by Jemma Saunders
Read more of Jemma’s travel writing here or follow her on Twitter @JemSaunders1
Thanks to ashesdream for the photo from Flickr!






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