Discover Brittany: A Gourmet Journey Through Breton Flavors

A bit about Brittany 

Bretagne, known as Brittany in English, is France’s most north-westerly region. This rugged peninsula juts into the Atlantic to the west, while its craggy northern coastline borders the English Channel. Inland you’ll find ancient forests, moorlands, rolling hills and farmland. These contrasts make for a diverse natural larder. Cool ocean waters provide incredible fish, lobster and oysters. Brittany’s temperate climate and lush pastures create the conditions for rich dairy produce, flavoursome lamb, pork and beef, juicy strawberries, crisp apples and an abundance of vegetables.   

Brittany’s food and drink specialities 

Brittany is known for its incredible butter, made with creamy milk from pasture-raised cows. Traditional beurre de baratte is made in wooden churns, while demi-salted and salted butter make the most of another Breton food hero – sea salt. Look for Fleur de sel de Guérande PGI, harvested using centuries-old techniques from the salt marshes of the Guérande Peninsula. Butter is a key ingredient in sweet treats, including the caramelised-sugar pastries kouign amann, indulgent salted butter caramel and the custardy cake, Far Breton.  

Buckwheat is a Breton speciality. Grown in Brittany since the 15th century, this nutty pseudo-grain is naturally gluten free. Buckwheat flour from Brittany PGI is the chief ingredient in buckwheat crêpes and galette bretones, savoury buckwheat pancakes. 

Brittany’s cool waters provide fishermen with an excellent catch, including sardines, mackerel, St Malo crab and scallops. Breton Blue lobster is prized for its sweet yet briny flavour. Oysters are a must-eat, especially in Cancale, Brittany’s ‘Oyster Capital’. Bouchot mussels from the Bay of Mont-Saint-Michel are another delicacy, with silky orange flesh and a subtly sweet flavour. They were the first seafood product to gain a PDO (Protected Designation of Origin) and are grown on bouchots, tall wooden poles.  

The region has a strong farming heritage and is renowned for pork and charcuterie, notably Andouille de Guémené, a cured sausage with an earthy aroma and smoky flavour. It’s also worth seeking out salt marsh lamb from Mont Saint-Michel.  

Brittany’s fertile soils and maritime climate are ideal for growing fruits and vegetables. Think crisp cauliflower and winter root vegetables like carrots, beetroot and potatoes grown in the rich coastal soil near Mont Saint-Michel. Summer is the season for sweet and crunchy Roscoff onions PDO, juicy strawberries, tomatoes and fragrant melons. Autumn brings the apple harvest, destined either to be eaten or used in traditional Breton cider. 

💡 Good to know: Some regional products like Sel de Guérande or salted butter caramel are exported abroad – you might just find them at your local deli. Perfect for recreating an authentic breton food experience at home!  

Unmissable Brittany activities for food lovers 

There are many delicious ways to engage with Brittany’s food culture on a trip to the region. Here are some of our favourites… 

• Browse historic food markets, including the Saturday morning Marché de Lices in Rennes, the region’s capital
• Dine at a ‘Crêperie Gourmande’. Crêperies with this official label use regional ingredients and traditional methods.
• Shop in Saint Malo’s speciality food stores
• Learn how to responsibly forage for razor clams and cockles on the beach at low tide, a Breton tradition.
• Take a tour of a buckwheat mill, salt marshes or cider house to discover the origins of your favourite products.
• Indulge in a plateau de fruits de mer (seafood platter) piled with shellfish, oysters and lobster. 

How to experience Brittany’s food and drink culture at home 

It’s easy to add a touch of Brittany to your table. The produce is the star, so there’s no need to dish up a complicated menu. Instead, lay the table for a rustic brunch with a simple linen or cotton tablecloth and jugs of wildflowers. Serve buckwheat galettes filled with ham, egg and cheese, or sweet crepes with Breton butter and salted butter caramel on the side. In summer, add bowls of plump Breton strawberries and sliced melon. For a laid-back lunch, try classic roast chicken cooked on a bed of Roscoff onions, or a Roscoff onion tatin with buttery pastry. To drink? Breton cider of course, served in bolée, traditional ceramic bowls.