The Breton gastronomy is the testimony of the flavors, the know-how and the terroir of the Brittany west of the France.
- Departments: Côtes-d'Armor - Finistere - Ille-et-Vilaine - Morbihan -
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by cards and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We often find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Maine Beef IGP (1996)
- Pork of Normandy IGP (1997)
- Salt meadows of Mont-Saint-Michel AOC - AOP – Lamb meat whose grazing area consists of meadows regularly covered by the sea. PDO.
- Poultry of Brittany IGP (1996)
- Poultry from Janzé IGP (1996)
- Volailles de Normandie IGP (1996) - Label rouge (1985)
Others products
- Andouille from Guéméné – Produced in Guéméné-sur-Scorff
Condiments, herbs, oils and vegetables
Condiments, herbs, oils
AOC - AOP - IGP products
- Guérande salt or Guérande sea salt IGP (2012) – Incomparable fleur de sel.
Others products
- Millac salt in Moutiers en Retz [1]
Vegetables
AOC - AOP - IGP products
- Coco de Paimpol AOC - AOP (2016)
- Buckwheat flour from Brittany - Gwinizh du Breizh IGP (2010)
- Roscoff Onion AOC (2009) - AOP (2013)
Others products
- Salicornia
Prepared dishes and / or specialties
- Kig ha farz (meat and stuffing in Breton) – A sort of pot-au-feu accompanied by buckwheat flour cooked in a bag with the meat and vegetables.
- Crepe – Wheat and buckwheat pancakes, also called "pancakes" depending on the location (especially in Upper Brittany, east of Brittany) are among the regional specialties.
- Sausage pancake – A hot sausage rolled in a buckwheat pancake (reheated or not), perfect for a quick bite to eat (more in Haute-Bretagne, especially in Saint Brieuc, Dol de Bretagne)
Fish, seafood, crustaceans and molluscs
AOC - AOP - IGP products
- Coquille Saint-Jacques from Côtes-d´Armor IGP
- Bouchot mussels from the bay of Mont-Saint-Michel AOC - AOP
Others products
- Spider (a kind of large crabs without claws and with large legs)
- Shell
- Scallop
- Cotriade
- Crayfish
- Lobster
- Oyster
- Cancale oyster
- Oyster from Belon
- Monkfish liver
- Clam
- Praire
- Fish soup
- Cake (large crab)
Breads, desserts, fruits, jams, sweets and sweets
Breads
Desserts
- Far Breton – Dessert, it can be with prunes, grapes or plain.
- Strawberries (in Pornic) – Ice creams, sorbets and jams made Pornic.
- Kouign Amann (Breton butter cake) – To be enjoyed preferably warm-hot. Native Douarnenez.
Fruits, jams
Confectionery
- Galettes St Michel – They are made in the town of Saint-Michel-Chef-Chef.
- Breton cake – Shortbread cake.
- Niniches of Quiberon – Round and long lollipops
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.
Waters
Various drinks
AOC - AOP - IGP products
- Cornouaille AOC Cider (1996) - AOP (Producers [2])
- Cider from Brittany or Cider Breton IGP (2000)
Others products
- Brittany beer – There is a great variety. Among the most original flavors, we find beers made from seawater (Mor Braz), buckwheat-based, cervoises, beers with whiskey malt, beer with milk, etc.
- Beers from the Côte de Jade
- Breizh Cola – Coca "made in Breizh"
- Cider
- Royal Guillevic – The only Breton cider certified Label Rouge.
Aperitifs, digestives, liqueurs and spirits
AOC - AOP - IGP products
- Brittany cider brandy AOC - IGP (Gwinardant, Lagout, Lambig, Odivi)
- Pommeau de Bretagne AOC (1997) - IGP – Mixture of lambig and apple juice, all aged for at least 18 months. Alcohol level around 17-18% vol.
Others products
- Chouchen (pronounce "chouchèn") – Breton mead (dourvel e brezhoneg) is a mild alcohol based on fermented honey, water and yeast. Be careful though: drinking more than 2 or 3 glasses of this delicious soup is misleading and strongly discouraged, even for those who claim to "tolerate alcohol well"! A variation is chufere, which is rarer to find, where cider apple juice replaces water.
- Brittany whiskey – There are Breton whiskeys, such as the buckwheat-based one, or that of Cetic Whiskey Connexion at Pleubian.
Wines
- Muscadet vineyards
- Big Plant
- Grolleau rosé or gray
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
