Page 235 - (DK Eyewitness) Travel Guide - Brittany

WHERE T O EA T AND DRINK  233

potatoes and tomatoes.
Plougastel is famous for its
sweet succulent strawberries.

Baked Goods
An array of delicious baked
goods can be found in Brittany
including Kouign-amann (a
sweet bread), sablé (shortbread)
biscuits, quatre-quarts (a rich
buttery cake), and crêpes
Display of vegetables at a market stall in Vannes dentelles (thin, sugary pancakes,
rolled up and baked until crispy).
Breton oysters are highly prized. Fruit and Vegetables
Two basic types are on offer: the Brittany’s mild winters make ON THE MENU
more common, crinkled creuse it an important area for winter
variety and the flat, rounded and early spring vegetables. Crêpes Thin pancakes with both
belons, reared at Riec-sur-Belon Globe artichokes fill local market savoury and sweet fillings
in the south and at Cancale on stalls from October to May and Bisque de homard A smooth
the north coast. The mussels most of France’s cauliflowers creamy lobster soup
that are cultivated in the Vilaine come from northern Finistère. Feuilleté aux fruits de mer
estuary and the Baie de Other important crops include Shellfish in puff pastry
Cancale, are also popular. onions, shallots, haricot Fricassée de pétoncles Clams
beans, asparagus, broccoli, and leeks fricasséed with white
Butter and Dairy wine and cream
Produce Gigot à la bretonne Leg of
lamb with white haricot beans,
Salted butter is a Breton tomatoes and garlic
speciality and is excellent
on rye bread to accompany Kig ha fars Meat and vegetable
oysters. It is also used in hotpot with buckwheat dumpling
regional delicacies such as salt Roulade sévigné A roulade of
butter caramels and ice cream. guinea fowl, apples and ham
Brittany also produces much Artichauts à la rennaise
of France’s fresh milk. Curiously, Artichokes with a ham stuffing
though, cheese production is Bardatte nantaise Braised
only on a small scale. Local cabbage stuffed with rabbit
offerings include several fine Morue aux poireaux à la
goat cheeses as well as the mild, brestoise Salt cod with leeks
semi-soft cheeses, Campénéac, Sign outside a crêperie in the medieval and potatoes in a creamy sauce
Timadeuc and St-Paulin. village of Locronan

Moules marinières Mussels are Cotriade This traditional stew of Far aux pruneaux Prunes, first
steamed with dry white wine, fish, cooked with potato and soaked in tea, rum or apple eau-
shallots, parsley and butter until onion, is often poured over with de-vie, are baked in a thick
their shells open. slices of toast. sweetened batter.

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