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Bretagne

This building is indexed in the base Mérimée, a database of architectural heritage maintained by the French Ministry of Culture, under the reference PA00091074 .

The big hilly peninsula of Brittany (Bretagne) in the far northwest of France contains five départements (Côtes-d'Armor, Finistère, Ille-et-Vilaine and Morbihan) with Rennes as its capital.

Brittany was the home of Asterix and Obelix, chock-a-block with Neolithic dolmens and menhirs; it’s the land colonized by Celts from Britain in the 5th and 6th centuries to escape the Anglo-Saxons. It was always slightly a land apart in the Middle Ages, when it was an independent Duchy, finally joining France in 1532.

But the Breton language, music, customs and cuisine live on, making for one of the most distinctive regions in France. It’s nirvana for seafood lovers, with its abundance of fresh oysters, scallops, crabs, lobsters and edible seaweeds.

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algues de mer

edible seaweed

Andouille de Guémené

Brittany’s smoked chitterling sausage

caramel au beurre salé

salted butter caramel

cerfeuil tubéreux

turnip-rooted chervil

chouchen

Breton mead

cidre

apple cider

cocos de Paimpol

white beans of Brittany

cotriade

Breton seafood stew

craquelin

‘scalded’ biscuit

crêpes

thin pancakes

crêpes dentelles

crunchy crêpes

far breton

prune or raisin flan

Fondant Baulois

The rich moist cake from La Baule

frigousse

chicken and chestnut fricassée

galette

buckwheat crêpe or round flat cake

galette-saucisse

Breton sausage rolls

gâteau Breton

rich and buttery

gochtial

bread brioche from the Rhuys peninsula

Kig ha farz

Breton style pot-au-feu

Kouign-amann

sweet buttery excess

Lambig

Breton apple brandy

niniches

Breton lollypops—or candy from Bordeaux

oignons de Roscoff

pink onions from Brittany

pain d’épices

ginger bread

palets bretons

salt butter biscuits

Parlementin

Brittany’s newest pastry

pommeau

fortified apple must

Saucisse de Molène

smoked ‘algae sausage’

Text © Dana Facaros

Image by Jacquym