Brittany is a land of multiple facets, known as much for its panoramic landscapes as for its culinary specialties, which range from deli meats to products of the sea.
Between land and sea
Observe fishermen as they unload their catch of coquilles Saint-Jacques on the Port d’Erquy, then head to one of the local restaurants to taste them. Try also the mackerel rillette, or splurge on a tray of seafood. You'll find France's most esteemed flat oysters on the Port of Cancale, which led the city to earn the label "Site remarquable du goût," a site with remarkable taste.
Bretons also prepare a wide variety of cured meats: pork rillette, smoked ham, Henaff pâté, even Guémené andouille, a type of sausage made from chitterlings. Every August, in fact, the village of Guémené-sur-Scorff, in the heart of the Pays du Roi Morvan, hosts an andouille celebration.
In Gourin, in the Morbihan department, applaud the dexterity of crepe-makers during the competition for the biggest crepe. Other Breton delicacies: the plum-based Breton far (a flan-like dessert), the Pont-Aven galette (a flat cake), and the kouign-amann, a round, buttery crusty cake from Douarnenez.
Breton and Norman ciders are the only ones to boast the Indication géographique protégée (IGP) classification. Taste the Royal Guillevic, the sole cider with a red label, and also Breton beers and chouchen, a liqueur made by fermenting honey in water or wine.