Creperie Sur La Cote De Granit Rose
ScallopsScallops 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. Our tip: serve them on a bed of melting leeks… You’ll be glad you did!
This emblematic Breton recipe used to be known as a dish for the poor. Nowadays, everyone wants more! The main advantage of this dish was that it simmered for several hours while the workers toiled in the fields. It’s known colloquially as “Breton pot au feu”, because it’s made with a variety of meats and vegetables. Would you like another ladleful?
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Cote Granit Rose Gastronomie 1A symbol of Brittany, the buckwheat galette (or “galette de blé noir”) is a savoury speciality made from buckwheat flour, water and salt. Simple and delicious, it comes with a whole host of fillings, from the famous egg, ham and cheese “complète” to andouille de Guémené, mushrooms or scallops. And to enjoy it? A bowl of brut cider, of course, in the purest Breton tradition!
Brittany oysters are renowned for their iodised flavour and incomparable finesse. Grown in Plougrescant, they take full advantage of the Breton environment: powerful tides + nutrient-rich waters = the perfect combination for their growth. Enthusiasts enjoy them plain with a drizzle of lemon, while the more daring bake them au gratin with parsley butter. Will you dare to come out of your shell?
Pêche aux araignées de mer à TrébeurdenThe Breton lobster, fished along the Atlantic coast and in the English Channel, is a jewel of the Brittany sea. Its firm flesh, delicately sweet and fragrant, makes it a refined delicacy highly prized by gourmets. It can be prepared in a variety of ways: simply boiled to retain all its flavour, or baked au gratin with a little butter and fresh herbs. Want to give your taste buds a feast? Add it to seafood soups and stews with langoustines and scallops. Get cooking!
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.
Abalone
CocosPaimpol cocos are a typical local bean. There are currently 300 producers, so don’t panic, everyone will get their share! Stew them with vegetables, garlic, thyme and bacon for a tasty dish. A perfect comfort dish when the temperatures drop.
It was off the coast of Locquémeau, a small fishing port in the Trégor region, that the open sea mussel farm was set up in 2009. Stirred by the currents and fed by rich waters (like their oyster friends), they become fleshy, tasty… and subtly iodised, of course!
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CodBut how do you cook cod? 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 around 30 minutes. Enjoy your meal!
Far Breton is a cake made with prunes. To make the pastry, mix flour, eggs, sugar and milk, then generously add the prunes. Bake until the top is golden brown and caramelised. The result is a traditional, delicious and terribly comforting dessert… the kind you’ll find on any good Breton table!
Far
Kouign AmannKouign Amann is a delicious Breton pastry, made with layers of butter, caramelised sugar and flaky pastry dough. It’s everything you love about Brittany, generous and melt-in-your-mouth. You can usually find them in any bakery. Our favourite ❤️? Reheat it in the oven before enjoying it with vanilla ice cream for a pure moment of happiness!
It’s impossible to talk about Brittany without mentioning the famous salted butter caramel! Made with sugar, semi-salted butter and cream, it’s a delightful balance of sweetness and saltiness. You can use it on pancakes, waffles, in ice creams or simply by the spoonful for those with a sweet tooth. Tip: add a touch of Guérande flower of salt to enhance its flavour!
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Several Apple Treguier Doughnuts That Look Like A Crushed Potato PattyThe fritters of Tréguier are not made like everywhere else…
They are not filled with fruit, which is added directly to the dough (very often apple). Similarly, the fritters are not fried: they are sautéed in butter. The apples are chopped and then macerated in rum. Finally, the fritters are baked in the oven to puff up. Now they’re ready!
The palet breton is an emblematic biscuit from Brittany, known for its shortbread texture, melt-in-the-mouth texture and slightly buttery, salty taste. Made from flour, semi-salted butter (yes, again), sugar and egg yolks, it’s a simple, intensely delicious biscuit. Enjoy it on its own, with tea or coffee, or as an accompaniment to creams, ice creams or fruit.
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GavotteA Breton biscuit speciality, the wheat crêpe dentelle is renowned for its finesse and lightness, as well as its melt-in-the-mouth texture and delicate flavour. It provides that irresistible “little crunch” that makes all the difference. In a dessert, it becomes the ideal ally: incorporated into a chocolate mousse, crumbled over an ice-cream sundae, slipped into a home-made pastry or simply crunched up with a coffee. Every time… it’s a guaranteed crunch!
Chouchen, also known as Breton mead, is a traditional alcoholic drink made by fermenting honey in water. In days gone by, seawater was even used to make it! Sweet, golden and fragrant, chouchen is best enjoyed chilled as an aperitif or to accompany a Breton dessert, such as kouign amann or far. We suggest you opt for locally-produced, artisanal chouchen. They are often more fragrant and richer in floral and wax aromas!
Cider and ChouchenTo find the main ingredients for these typical dishes and other local produce, we recommend visiting local producers to share their knowledge and expertise, or to enjoy the atmosphere of a Trégor market in the heart of a village or historic town. What’s more, it’s also a great opportunity to pick up some good advice!
