Kouign amann
Kouign Amann is a delicious Breton pastry, made with layers of butter and caramelised sugar and puff pastry. You can usually find it in any bakery. Tasting tip: reheat in the oven before serving with vanilla ice cream!
Kouign Amann
Kouign AmannFlavours of BrittanyTop gourmet specialities made in Breizh
Kouign Amann
ScallopsScallops
Scallops are caught in the Mediterranean, the North Atlantic and the English Channel. They are often prepared with a sauce based on crème fraîche, shallots and white wine. Serve them on a bed of melting leeks for an authentic taste experience.
Far breton
Far Breton is a prune cake. To make it, mix flour, eggs, sugar and milk, then add prunes. Bake until the top is golden brown. The result is a traditional and delicious dessert!
Far
AbaloneAbalone
Sometimes little-known shellfish, wild abalone thrive on the rocks of the Trégorrois region. Try them simply grilled in garlic butter to savour their unique flavour, or add them to a delicious Breton seafood soup. Preparation tip: to obtain tender abalone, don’t hesitate to tap them with a mallet.
Kig Ha Farz
This emblematic Breton recipe was once known as a dish for the poor. The main advantage of this dish was that it simmered for several hours while everyone worked in the fields. It’s known colloquially as the “Breton pot au feu” because it’s made with a variety of meats and vegetables.
Kig Ha Farz
CocosPaimpol coconuts
Paimpol cocos are a typical local bean. There are currently 300 producers, so don’t panic, there’s something for everyone! Stew them with vegetables, garlic, thyme and bacon for a tasty dish. A perfect comfort dish for autumn!
Cod à la paimpolaise
For this recipe, start by poaching the cod for 15 minutes, then add the peeled potatoes cut into slices, the cod with its leaves removed, the cooked onions and finally the cream. Place in the oven at 180°C for approximately 30 minutes.
Cod
SausageThe Ploumillau sausage
The Ollivier butcher’s shop in Ploumillau is home to this famous sausage, which has been made here for 200 years! To accompany this famous sausage, you can choose an onion compote, or slip it into a buckwheat pancake for a more traditional touch.
Crêpes dentelle
A Breton biscuit speciality, the wheat crêpe dentelle is renowned for its finesse, lightness, melt-in-the-mouth texture and delicate flavour. The crêpe dentelle is the perfect accompaniment to any dessert, adding a touch of crunch!
Gavotte
DoughnutsTréguier doughnuts
The fritters of Tréguier are not made like everywhere else…
They are not filled with fruit, which is incorporated directly into the dough. Similarly, the fritters are not fried: they are browned in butter. The apples are chopped and then macerated in rum. Finally, the fritters are baked in the oven to make them puff up.
Where can I find my ingredients?
To find the main ingredients of these typical dishes, we recommend you visit local producers to share their knowledge and expertise, or enjoy the atmosphere of the typical Trégor markets in the heart of historic towns and cities.
