Eating & Drinking in Brittany

With its vast coastline, it is hardly surprising that the quality and variety of Brittany's seafood is superb. A genuine 'fruits de mer' platter commonly consisting of freshly caught oysters, clams, mussels, scallops, lobster, winkles, crab and prawns is one of the great classics of Breton gastronomy.

The Authentic Breton Seafood Platter

In fact, a large number of restaurants have even gone so far as to join together in signing a special charter for promoting 'The Authentic Breton Seafood Platter'. This obliges them to use only the very freshest produce, (never frozen or even iced, both of which will impair the delicate flavours) and to provide a minimum variety of six different shellfish and crustaceans on each platter. Keep an eye open for the charter logo, which will be proudly displayed in the window of all participating restaurants.

On the north coast of the region, Roscoff is particularly noted for its succulent lobsters, while further east, the oysters that come from Cancale are justifiably world famous.

Brittany also produces a large amount of France's vegetables and some of the very best pork. Naturally, both of these feature extensively on restaurant menus in a wide variety of dishes. Locally produced cheeses are much more limited - the creamy rind-washed St Paulin is probably the best known. A variety of Camembert is also produced, and it is this, or its Norman counterpart, that is possibly the most popular with locals.

Crepes

Crêpes, with a wide variety of both sweet and savoury fillings, are another Breton speciality. These go down particularly well when accompanied with the locally brewed sweet cider - a traditional favourite with locals throughout the region, and the drink you are most likely to be first offered if invited as a guest into someone's house.