Page 234 - (DK Eyewitness) Travel Guide - Brittany

232  TR A VELLERS ’ NEEDS

The Flavours of Brittany

Although the food most commonly associated with this part of
France is the simple but scrumptious crêpe, visitors will easily
find a good range of far more gastronomic fare, much of it based
around the region’s top quality vegetables and seafood. Brittany
has an extensive coastline – around 1,700 km (1,055 miles) long
– and really fresh fish is readily available. Of particular note are
the fine oysters, reared in penned-off areas close to the shore. Not
surprisingly, given the region’s many pig farms, charcuterie features Globe artichokes
strongly on the Breton menu. Hearty stews made with lamb and
beef are also good, especially washed down with the local cider.

Guémené, a smoked sausage Fish and Shellfish
made from pigs’ intestines. The sea off Brittany is rich in
On the marshy fields just fish. Loctudy is a major port
inland from the coast, pré-salé for mackerel, while Audierne is
(salt-marsh) lamb is raised. noted for langoustines, as Erquy
Most Breton farms rear cows and Loguivy-de-la-Mer are for
for dairying, especially the scallops. Lobsters, crabs, prawns
black and white pie noire breed, (shrimp), mussles, clams,
but there are some cattle, whelks, cockles and oysters are
mostly Charolais or Charolais also found in abundance. Huge
crosses, that are reared for their platters of seafood are served at
excellent beef. restaurants all along the coast.
Mussel-cultivation beds in
the Baie de Cancale Oysters Prawns Lobster Mackerel Sardines
(shrimp)
Meat and Charcuterie Mussels
Brittany is France’s main
pig-rearing region. Look out
for porc fermier, meat from pigs
raised in the open on a cereal-
based diet, and for the region’s
superb charcuterie, which
includes a variety of cooked and
smoked hams, garlic sausage,
boudin noir (black pudding),
pâté breton, a coarsely textured
pork terrine, and andouille de Selection of typical Breton fish and seafood

Local Dishes and Specialities
Meals often start with fish or shellfish. Fish soups,
moules marinières and stuffed clams or scallops
are popular, as are oysters, especially
when served with rye bread spread
with Breton salted butter. A lobster or
crab with mayonnaise, or one of the
massive platters of mixed seafood, make
a meal in themselves. The main course may
Salted butter be fresh fish baked in sea salt, braised in cider
or à l’armoricaine (in a herby tomato sauce).
Meat dishes include hearty stews, roast pork and lamb à la
bretonne (with haricot beans, garlic, shallots and tomatoes).
Prawns (shrimp) may come with cauliflower and boudin noir Homard à l’armoricaine Fresh
(black pudding) with slices of apple. Favoured desserts include lobster pieces are cooked in a
crêpes, far aux pruneaux (a prune and batter pudding) and sauce of tomato, garlic and
Plougastel strawberries. herbs, enriched with cognac.

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