Brittany

Charcuterie Andouille de Guémené Since 1778, the art of layering: concentric chaudins that tell of Brittany's dark soul. Confectionery Caramel au beurre salé The Breton sweet-and-salty contrast, where melt-in-the-mouth caramel meets the gold of demi-sel butter… PGI Drinks Cidre de Bretagne One of only two French ciders protected by a PGI, Cidre de Bretagne is born of the union between the… AOCPDO Grains & pulses Coco de Paimpol ‘The Coco de Paimpol is Brittany in a white bean — a bean forgotten by sailors returning from the lands… PGI Seafood Coquille Saint-Jacques des Côtes-d'Armor In the icy waters of the baie de Saint-Brieuc sleeps the living treasure of Bretagne: the Coquille… AOCPDO Drinks Cornouaille The first French cider crowned with a PDO, Cornouaille is a cider of character — golden, tannic, crafted… Pastries & bread Craquelin de Saint-Malo “Born in the Middle Ages in the Rance valley, between Saint-Malo and Dinan, the craquelin was the… Pastries & bread Crêpe bretonne Impossible to speak of crêpes without mentioning Bretagne, their spiritual home. Pastries & bread Far breton Far breton is the soul of Bretagne poured into a mould, baked golden in the oven — a delectable flan… PGI Grains & pulses Farine de blé noir de Bretagne — Gwinizh du Breizh “Buckwheat is the dark soul of Brittany — this gluten-free flour that, since the 15th century, has… Pastries & bread Farz pitilig Neither quite a far, nor quite a crêpe, nor quite an omelette: farz pitilig is browned in the pan, one… Traditional dishes Galette complète "Admittedly, the galette complète — the classic ham, egg and cheese — today seems endowed with all the… Pastries & bread Galette de sarrasin "Galette or crêpe? The distinction is fundamental and strictly observed: one says galette for savoury… Pastries & bread Gâteau breton A thick, golden sablé made with demi-sel butter, scored with fork-drawn crosshatching, born in Lorient… Seafood Huîtres de Bretagne From the Gulf of Morbihan to the Bay of Cancale, the Breton oyster carries within it the salt of twelve… Traditional dishes Kig ha farz Kig is meat. Farz is far. Without far, there is no Kig Ha Farz. Pastries & bread Kouign-amann “A cake of dough, butter and sugar, where time caramelises into crisp layers.” PDOTSG Seafood Moules de bouchot de la baie du Mont-Saint-Michel On wooden poles driven into the sea, the moule de bouchot becomes the fruit of an alliance between man… PDO Fruit & vegetables Oignon de Roscoff The pink gold of Bretagne, inherited from monks and carried across the Channel by the Johnnies — sweet… PGI Charcuterie Pâté de campagne breton Made from Breton pigs reared according to tradition, pâté de campagne preserves the secrets of the… PGILabel Rouge Spices & condiments Sel de Guérande / Fleur de sel de Guérande Harvested by hand by paludiers in the thousand-year-old marshes of the Guérande peninsula, grey salt and… PGI Meat Volailles de Bretagne Under the grey skies of Bretagne, free-range poultry breathe the fresh ocean air and the lush grass of… Label RougePGI Meat Volailles de Janzé In the heart of Ille-et-Vilaine, Janzé embodies a tradition of poultry-farming excellence, where every…