Brittany in 10 Dishes

The article gives a brief overview of Brittany's culinary pleasures through ten symbolic dishes.

1. Galette Complète: a savory crêpe stuffed with egg, ham and cheese; the holy trinity in every crêperie

2. Galette-Saucisse: a grilled pork sausage, neatly wrapped in a pancake, often served with onion compote and mustard.

3. Kig ha Farz: turnover buckwheat pudding with pork and beef stew, served with buttery onion sauce.

4. Seafood Platter: Towering platters with local delicacies such as oysters, crab, prawns, and lobster.

5. Cotriade: Fish stew from Morbihan with various local fish and shellfish in broth and white wine.

6. Seaweed Dishes: Seaweed from the coastline of Brittany gives side dishes, terrines, and even flavored biscuits and tea.

7. Salted-Butter Caramel: Salted-butter caramel—at times a little rich—on crêpes or just on cakes, or even by itself.

8. Kouign Amann: A buttery pastry that, with the dough, butter, and sugar, might get a filling of caramel or apples.

9. Far Breton: A dense cake, traditional Breton dessert, usually containing prunes and rum and often gracing the shelves of most bakeries.

10. Cidre and Lambig: Breton cider can be taken during mealtimes and a more intense ending in Lambig, Breton brandy from cider.