Page 232 - (DK Eyewitness) Travel Guide - Brittany

230  TR A VELLERS ’ NEEDS
WHERE TO EAT AND DRINK

The foremost agricultural region of France, artichokes. Other specialities include Breton
Brittany abounds in produce that is the cider and the prized Muscadet from the
basis of the region’s cuisine. Brittany is best vineyards around Nantes. From the finest
known for its fish and shellfish, but locally meals served in some of the most highly
produced cooked meats and free-range reputed establishments in France to a
poultry find place on the menu as well. delicious plate of pancakes enjoyed in a
The region also grows excellent fruit and simple crêperie, Brittany’s restaurants
vegetables, including strawberries and cater for all tastes and all pockets.

and Pénestin; as well as whelks,
winkles, shrimps, spider crabs
and lobsters, can be found
piled high in almost every
market near the coast. While
lovers of seafood never tire
of Brittany’s scallops, top chefs
are now beginning to use
edible seaweed and samphire
in their dishes as well.
Depending on the season,
Brittany’s inland areas also offer
a range of culinary delights.
Potatoes, a basic ingredient
in all Breton cuisine, artichokes,
L’Auberge Bretonne in La Roche-Bernard (see p242) cauliflowers, beans (such as
those known as coco de
Types of Restaurants the best. There are fast-food Paimpol), lamb’s lettuce from
Bretons are fond of good outlets, pizzerias, snack bars the Nantes area, asparagus,
food, and locally grown produce and crêperies (pancake houses) onions from Roscoff, turnips and
provides plenty of opportunities as well as upmarket restaurants leeks are all popular ingredients.
for creating excellent dishes. to choose from. Locally grown fruit includes
Away from the coasts, especially, Tables et Saveurs de apples, pears and kiwi fruit,
there are restaurants that offer Bretagne is an association as well as juicy melons from
authentic Breton cuisine at of 44 restaurants in Brittany the Rennes area.
reasonable prices. The fermes- that offer original Breton
auberges (farmhouse inns) cuisine based on local produce. Breton Specialities
and tables d’hôtes are good Information on these restau-
options for enjoying simple, rants is available from the Brittany is famous for its
inexpensive dishes made Comité Régional du Tourisme. traditional butter bis cuits and
with local produce. On the delectable pancakes, as well as
coasts, the choice is wider, for the tempting plateau de
but the quality may not be Local Produce fruits mer (seafood platter) and
Breton cuisine is renowned homard à l’armoricaine (lobster
chiefly for its fish and seafood served in a spicy garlic and
dishes. The grilled mackerel tomato sauce). Another great
and sardines served in the classic, albeit in a different
region are particularly delicious league, is a dish of mussels
because of the freshness of known as moules marinière
local catches. Monkfish, sea (mussels cooked in wine).
bass, yellow pollack, turbot, The region is also a prime
red mullet, sole or sea bream, producer of pork and offers
gently baked or served with a range of products made
beurre blanc (a butter, vinegar from pig meat. Two of the
and shallot sauce) are succulent most prominent are andouilles
dishes. In the Loire-Atlantique, (chitterling sau sages made
shad, elvers and lamprey also with lard) from Guéméné-sur-
appear on the menu. Seafood, Scorff, and sausages and pâté
such as oysters from Cancale, (including the famous Hénaff
Les Filets Bleus in Lannion Paimpol, Aven-Belon, Quiberon brand) from Baye. As for meat
(see p236) and Croisic; mussels from Vivier dishes, there is the mouth-

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