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Cancale oysters, kouign-amann from Douarnenez, kig ha farz from Léon, farmhouse cider: Brittany can be tasted both in the ports and inland. Rather than a catch-all list, our top 10 distinguishes 5 treasures of the sea and 5 specialities from the inland countryside. This makes up a genuine gourmet journey through the region, from a seafood platter facing the bay to the gâteau breton served at the end of a meal, in the purest tradition.
The Breton coastline stretches over 2,730 km and every port defends its own speciality. Here are the 5 essentials to discover on the coast:
To plan your getaway around these coastal specialities, browse our selection of upmarket campsites!
Our favourite: in Cancale, our team recommends tasting oysters right on the harbour, on the stone benches facing the sea. The oyster sellers set up their stalls from early morning, you pick your number and your dozen, and the oyster is eaten on the spot, a few metres from the oyster beds. A small glass of Muscadet completes the picture!
The Breton hinterland blends rural traditions with pastry craft. Here are the 5 country specialities not to be missed:
To accompany Breton culinary specialities, three traditional drinks are a natural fit: Breton cider, chouchen honey mead and lambig. Each is an integral part of the regional heritage and pairs ideally with certain dishes.
Breton cider, farmhouse or brut, classically accompanies buckwheat galette as well as seafood, served in stoneware bowls. Chouchen, a mead made from Breton honey, is served chilled as an aperitif or digestif, with a gentle sweetness that recalls its ancient origins. Finally, lambig, a cider brandy aged in oak casks, closes a meal in the purest Breton tradition.
A few practical pointers help you make the most of Brittany’s culinary wealth, wherever you stay in the region. Here are the tips our team regularly shares with families and food-loving couples:
Want to discover Breton culinary specialities up close, with producers and ports? Book your stay at one of our 4- and 5-star campsites in Brittany and enjoy upmarket accommodation next to the region’s finest tables!
Buckwheat galette remains the most typical dish of Brittany. Made from buckwheat flour, it is eaten as a complet (ham, egg, cheese) or in more creative versions. Traditionally it is accompanied by a bowl of Breton cider.
A galette is savoury and made from buckwheat flour, while a crêpe is sweet and made from wheat flour. In Brittany, the galette accompanies the meal, whereas the crêpe is enjoyed as a dessert or at teatime.
To taste the best oysters in Brittany, head to Cancale in the Mont-Saint-Michel bay: there, oyster farmers serve their platters facing the sea. Belon oysters from South Finistère and the Quiberon bay are also renowned for their flat and cupped varieties.
Yes, kouign-amann keeps for several days at room temperature, as long as it stays in its original paper. To enjoy it at its best, reheat it for a few minutes in the oven to bring back the crisp caramel and the melting butter.
The traditional drink to pair with a Breton galette is Breton farmhouse cider, served in a stoneware bowl. Depending on taste, lait ribot (fermented milk) also remains very popular with buckwheat galette.
Among the sweet specialities to bring back from Brittany, kouign-amann, vacuum-packed far breton, salted butter caramel in a jar, palets bretons and gâteau breton top the list. They keep well and sum up the region’s pastry identity.
