Page 233 - (DK Eyewitness) Travel Guide - Brittany

WHERE T O EA T AND DRINK  231

Du, a wheat beer. Muscadet from
the Loire-Atlantique is a delicate,
crisp, dry wine.

Practicalities
Irrespective of the season, it
is advisable to book a restaurant
table in advance. While informal
dress is perfectly acceptable in
most restaurants, such casual
wear as shorts is likely to attract
disapproval in high-end establish-
ments. Swimming costumes
are unacceptable, except in
beach-side restaurants.
Most restaurants in Brittany
offer set price menus that are
far cheaper than ordering à la
carte. Most places across the Tables outside a crêperie on the Rue
Les Forges, a restaurant near the Forêt de region accept the main credit St-Georges in Rennes
Brocéliande (see p235) cards. However, in country areas,
be sure to carry some cash. Fine Dining refers to formal,
watering agneau de pré-salé elegant restaurants that offer
(salt-pasture lamb) from some of the best dining experi-
Mont-St-Michel and Île de Children ences in France. Visitors can try
Ouessant, roast duckling and Children are welcomed in new exciting dishes that make
cold duck galantine. Brittany, and many restaurants, imaginative use of Brittany’s
Breton salted butter (French such as crêperies, are suitable for splendid meats, seafood and
butter is otherwise unsalted) families. Most establishments produce at the creative restau-
is also highly prized. In the offer special menus for children, rants. Seafood restaurants
days before refrigerators existed, and some provide highchairs specialize in fish and shellfish,
salt was added to butter as a for toddlers. but most offer meat choices
preservative, and to this day as well. Traditional and/or con-
salted butter is an essential temporary takes on regional
ingredient in Breton cuisine. Recommended cuisine can be tried in Breton-
Restaurants
Salt from Guérande, meanwhile, themed restaurants. Bistros tend
is famous across France. The restaurants in this guide to be informal and affordable,
Breton cakes include the have been selected for their with chalk-board menus and
kouign amann (cake made with excellent food, outstanding jugs of wine on the table.
wheat flour, butter and sugar), location and good value. The Crêperies serve both savoury and
which is eaten warm. Far (Breton restaurants run across a wide sweet filled pancakes, but most
prune flan) and quatre-quarts price range and cuisine types. also prepare salads and grilled
(a rich sponge cake) are other meats as well as jugs of cider.
deservedly famous specialities, The restaurants picked out as
along with Traou-Mad de being a “DK Choice” have been
Pont-Aven (cookies), Pleyben high lighted for an exceptional
or St-Michel galettes (butter feature – exquisite food or
biscuits) and the wafer-thin inviting atmosphere.
crêpes-dentelles from Quimper.
Cider is the most popular DIRECTORY
drink in Brittany. Although many
people like cidre doux (sweet Types of Restaurants
cider), connoisseurs prefer cidre Comité Régional
brut (dry cider). The best cider- du Tourisme
producing regions of Brittany Tel (02) 99 28 44 30.
are the areas around Dol-de- ∑ tourismebretagne.com
Bretagne and the Arguenon,
Rance, Messac, Fouesnant and Tables et Saveurs de
Domagné valleys. Chouchen, Bretagne
∑ tablesetsaveursde
a kind of mead, is also worth bretagne.com
samp ling, as is the locally brewed
beer. Among the best brands Le Jardin Gourmand in Lorient
are Coreff, of Morlaix, and Telenn (see p242)

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