Side, Snack, Appetizer

Andouille

Andouille ( ann-doo-ee, ahn-doo-ee; french: [ɑ̃duj]; from vulgar latin verb inducere, meaning "to lead in") is a smoked sausage made using pork, originating in france.

Drink

Auge Valley apple cider

Main

Belon oysters

European flat oysters (huitres plates) are farmed in the belon river, and are the same species (ostrea edulis) as the colchester native oyster in essex, england

Drink

Benedictine

Bénédictine (french pronunciation: ​[benediktin]) is a herbal liqueur produced in france. it was developed by wine merchant alexandre le grand in the 19th century, and is reputedly flavored with twenty-seven flowers, berries, herbs, roots, and spices.a drier version, b&b, blending bénédictine with brandy, was developed in the 1930s.

Main

Brill

The brill (scophthalmus rhombus) is a species of flatfish in the turbot family (scophthalmidae) of the order pleuronectiformes. brill can be found in the northeast atlantic, black sea, baltic sea, and mediterranean, primarily in deeper offshore waters.brill have slender bodies, brown covered with lighter and darker coloured flecks, excluding the tailfin; the underside of the fish is usually cream coloured or pinkish white. like other flatfish the brill has the ability to match its colour to the surroundings. brill weigh up to 8 kg (18 lb) and can reach a length of 75 cm (2 ft 6 in), but are less than half that on average. part of the dorsal fin of the fish is not connected to the fin membrane, giving the fish a frilly appearance. they are sometimes confused with the turbot (scophthalmus maximus), which is more diamond-shaped. the two species are related and can produce hybrids. on the west coast of canada (outside the range of scophthalmus rhombus) local fisherman refer to the petrale sole, eopsetta jordani, as brill. the flesh is lighter in texture, more friable - even "floury" - and considerably less rich in flavour than the turbot, which is preferred by chefs.

Dessert, Sweet

Caramel au beurre salé

Salted butter caramel

Main

Chateaubriand

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

Drink

Cidre breton

Cider produced in brittany, france

Drink

Cidre de Bretagne

Apple cider produced in brittany, france

Main

Cockle

A cockle is an edible, marine bivalve mollusc. although many small edible bivalves are loosely called cockles, true cockles are species in the family cardiidae. true cockles live in sandy, sheltered beaches throughout the world. the distinctive rounded shells are bilaterally symmetrical, and are heart-shaped when viewed from the end. numerous radial, evenly spaced ribs are a feature of the shell in most but not all genera (for an exception, see the genus laevicardium, the egg cockles, which have very smooth shells). the shell of a cockle is able to close completely (i.e., there is no "gap" at any point around the edge). though the shell of a cockle may superficially resemble that of a scallop because of the ribs, cockles can be distinguished from scallops morphologically in that cockle shells lack "auricles" (triangular ear-shaped protrusions near the hinge line) and scallop shells lack a pallial sinus. behaviorally, cockles live buried in sediment, whereas scallops either are free-living and will swim into the water column to avoid a predator, or in some cases live attached by a byssus to a substrate. the mantle has three apertures (inhalant, exhalant, and pedal) for siphoning water and for the foot to protrude. cockles typically burrow using the foot, and feed by filtering plankton from the surrounding water. cockles are capable of "jumping" by bending and straightening the foot. as is the case in many bivalves, cockles display gonochorism (the sex of an individual varies according to conditions), and some species reach maturity rapidly. the common name "cockle" is also given by seafood sellers to a number of other small, edible marine bivalves which have a somewhat similar shape and sculpture, but are in other families such as the veneridae (venus clams) and the ark clams (arcidae). cockles in the family cardiidae are sometimes referred to as "true cockles" to distinguish them from these other species.

Side, Snack, Appetizer

Coco de Paimpol

White haricot beans from paimpol, brittany, france

Side, Snack, Appetizer

Coquille Saint-Jacques des Côtes-d'Armor

Pecten maximus scallops from côtes-d'armor, brittany, france

Main

Coquilles St. Jacques

Gratinéed scallops in a creamy wine sauce, common during christmas

Drink

Cornouaille cider

Apple cider produced in brittany, france

Main

Côtes d’Armor scallop

Scallop () is a common name that encompasses various species of marine bivalve mollusks (saltwater clams) in the taxonomic family pectinidae, the scallops. however, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily pectinoidea, which also includes the thorny oysters. scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. they are one of very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. a small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. the majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles. many species of scallops are highly prized as a food source, and some are farmed as aquaculture. the word "scallop" is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. the brightly coloured, symmetric, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design. owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers. the shells also have a significant place in popular culture, including symbolism.

Main

Cotriade

Cotriade (kaoteriad in breton) is a fish stew speciality from the french province of brittany that is made with different kinds of fish, as well as potatoes, onion and garlic. oily fish are typically used, such as herring, sprats and mackerel. unlike bouillabaisse, another french stew, it usually does not contain shellfish. it is traditionally served by pouring it over toasted baguette. other breads may also be used.it is also very prominent in other french regions surrounding brittany due to the access to the sea.it is known in the uk as brittany fish stew.

Main

Crabes farcis

Crab meat mixture stuffed in a crab shell and topped with breadcrumbs

Dessert, Sweet

Far breton

Far breton (also breton far; breton: farz forn) is a traditional cake or dessert from the brittany region in france. its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. prunes or raisins are common additions. numerous recipes available at popular websites suggest soaking the dried fruits in alcohol; this is not traditional practice but makes an interesting variation. far breton as served in brittany is often cooked to a much more "burned" appearance than online recipes indicate; the top of the custard appears nearly blackened rather than golden-brown.

Side, Snack, Appetizer

Farine de blé noir de Bretagne

Gwinizh du breizh) - buckwheat flour from brittany, france

Side, Snack, Appetizer

Fraises

The garden strawberry (or simply strawberry; fragaria × ananassa) is a widely grown hybrid species of the genus fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. the fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. it is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others. the garden strawberry was first bred in brittany, france, in the 1750s via a cross of fragaria virginiana from eastern north america and fragaria chiloensis, which was brought from chile by amédée-françois frézier in 1714. cultivars of fragaria × ananassa have replaced, in commercial production, the woodland strawberry (fragaria vesca), which was the first strawberry species cultivated in the early 17th century.the strawberry is not, from a botanical point of view, a berry. technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries. each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.in 2019, world production of strawberries was 9 million tonnes, led by china with 40% of the total.

Side, Snack, Appetizer

Galette saucisse

A galette-saucisse (breton: kaletez gant silzig) is a type of french street food item consisting of a hot sausage, traditionally grilled, wrapped in a type of crepe called galette de sarrasin or breton galette. the french region known as upper brittany is the traditional homeland of galette-saucisse, especially the department of ille-et-vilaine and some parts of its bordering departments like côtes-d'armor, morbihan, loire-atlantique, mayenne and manche. first created during the 19th century, the dish consists of two landmark food items of the cuisine of brittany. buckwheat, introduced in brittany during the 15th century and largely cultivated in the region, is the main ingredient of breton galette and was a common substitute of bread in poor families. pork sausage is one of the food specialties of the rennes area. galette-saucisse is very popular in upper brittany, especially at outdoor public events, outdoor markets and sports games. it is strongly associated with the stade rennais f.c. football team, the dish being often eaten at the route de lorient stadium during football games.

Side, Snack, Appetizer

Gallette

Galette (from the norman word gale, meaning "flat cake") is a term used in french cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a breton galette (french: galette bretonne [galɛt bʁətɔn]; breton: krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. of the cake type of galette, one notable variety is the galette des rois (king cake) eaten on the day of epiphany. in french canada the term galette is usually applied to pastries best described as large cookies.

Dessert, Sweet

Gâteau breton

Brittany buttery shortbread cake

Side, Snack, Appetizer

Gros pain

Main

Kig ha farz

Stew with buckwheat dumplings

Dessert, Sweet

Kouign amann

Kouign-amann (pronounced [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet breton cake, made with laminated dough. it is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. the cake is slowly baked until the sugar caramelizes and the recipe's butter (in fact the steam of the 20 percent water in the butter) expands the dough, resulting in its layered structure. a smaller version “kouignette” is similar to a muffin-shaped, caramelized croissant. a specialty of the town of douarnenez in finistère, brittany, where it originated around 1860, the pastry is attributed to yves-rené scordia (1828–1878).the name comes from the breton language words for cake (kouign) and butter (amann), and in 2011 the new york times described the kouign-amann as "the fattiest pastry in all of europe."

Side, Snack, Appetizer

Lipig

Caramelized onions in butter

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Main

Mackerel

Mackerel is an important food fish that is consumed worldwide. as an oily fish, it is a rich source of omega-3 fatty acids. the flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

Main

Mont Saint Michel moule

Mont saint michel bay mussel

Side, Snack, Appetizer

Moules de Bouchot de la Baie du Mont-Saint-Michel

Mytilus edulis mussels farmed in the bay of mont-saint-michel between brittany and normandy, france

Side, Snack, Appetizer

Oignon de Roscoff

Allium cepa onions grown in roscoff, brittany, france

Dessert, Sweet

Paris-Brest

A paris–brest is a french dessert made of choux pastry and a praline flavoured cream.

Side, Snack, Appetizer

Pâté de Campagne Breton

Minced pork pâté from brittany, france

Main

Pike

Esox is a genus of freshwater fish commonly known as pike or pickerel. it is the type genus of the family esocidae. the type species of the genus is esox lucius, the northern pike. ancestral esox species had been present in laurentia (which later became north america) and eurasia since the paleogene. modern large pike species are native to the palearctic and nearctic realms, ranging across northern america and from western europe to siberia in north asia. pikes have the elongated, torpedo-like shape typical of predatory fishes, with sharply pointed heads and sharp teeth. their coloration is typically grey-green with a mottled or spotted appearance with stripes along their backs, providing camouflage among underwater weeds, and each individual pike marking patterns are unique like fingerprints. pikes can grow to a maximum recorded length of 1.83 m (6 ft), reaching a maximum recorded weight of 35 kg (77 lb).

Side, Snack, Appetizer

Pommes paillasson

Fried potato cake made with julienned potato straws

Main

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Main

Rougail saucisse

Sausage in a tomato-based stew

Main

Salmon

Salmon () is the common name for several species of ray-finned fish in the family salmonidae. other fish in the same family include trout, char, grayling, and whitefish. salmon are native to tributaries of the north atlantic (genus salmo) and pacific ocean (genus oncorhynchus). many species of salmon have been introduced into non-native environments such as the great lakes of north america and patagonia in south america. salmon are intensively farmed in many parts of the world.typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn. tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.

Main

Sardine

"sardine" and "pilchard" are common names for various small, oily forage fish in the herring family clupeidae. the term "sardine" was first used in english during the early 15th century, it comes from the italian island of sardinia, around which sardines were once abundant.the terms "sardine" and "pilchard” are not precise, and what is meant depends on the region. the united kingdom's sea fish industry authority, for example, classifies sardines as young pilchards. one criterion suggests fish shorter in length than 15 cm (6 in) are sardines, and larger fish are pilchards.the fao/who codex standard for canned sardines cites 21 species that may be classed as sardines. fishbase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives.

Side, Snack, Appetizer

Saucisse fumée

Smoked sausage

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Sole

Sole is a fish belonging to several families. generally speaking, they are members of the family soleidae, but, outside europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder soleoidei as well as members of the flounder family. in european cookery, there are several species which may be considered true soles, but the common or dover sole solea solea, often simply called the sole, is the most esteemed and most widely available.

Main

Trout

Trout are species of freshwater fish belonging to the genera oncorhynchus, salmo and salvelinus, all of the subfamily salmoninae of the family salmonidae. the word trout is also used as part of the name of some non-salmonid fish such as cynoscion nebulosus, the spotted seatrout or speckled trout. trout are closely related to salmon and char (or charr): species termed salmon and char occur in the same genera as do fish called trout (oncorhynchus – pacific salmon and trout, salmo – atlantic salmon and various trout, salvelinus – char and trout). lake trout and most other trout live in freshwater lakes and rivers exclusively, while there are others, such as the steelhead, a form of the coastal rainbow trout, that can spend two or three years at sea before returning to fresh water to spawn (a habit more typical of salmon). arctic char and brook trout are part of the char genus. trout are an important food source for humans and wildlife, including brown bears, birds of prey such as eagles, and other animals. they are classified as oily fish.

Main

Turbot

The turbot (scophthalmus maximus) is a relatively large species of flatfish in the family scophthalmidae. it is a demersal fish native to marine or brackish waters of the northeast atlantic, baltic sea and the mediterranean sea. it is an important food fish. turbot in the black sea have often been included in this species, but are now generally regarded as separate, the black sea turbot or kalkan (s. maeoticus). true turbot are not found in the northwest atlantic; the "turbot" of that region, which was involved in the so-called "turbot war" between canada and spain, is the greenland halibut or greenland turbot (reinhardtius hippoglossoides).

Side, Snack, Appetizer

Volailles de Bretagne

Poultry reared in brittany, france

Side, Snack, Appetizer

Volailles de Janzé

Poultry reared in janzé, brittany, france

Main

Winkle

The common periwinkle or winkle (littorina littorea) is a species of small edible whelk or sea snail, a marine gastropod mollusc that has gills and an operculum, and is classified within the family littorinidae, the periwinkles.this is a robust intertidal species with a dark and sometimes banded shell. it is native to the rocky shores of the northeastern, and introduced to the northwestern, atlantic ocean. there is another snail known as the small periwinkle or melarhaphe neritoides that looks similar, but is smaller.