Brittany

Brittany seafood platter: It consists in a huge ice-carpeted plateau filled with freshly caught oysters, clams, mussels, scallops, winkles, crab and prawns - and other seafood often depending on the deliveries. With its important coastline, Brittany is definitely a mecca for lovers of shellfishes, from the delicious oysters from Cancale to the fine scallops from Erquy. Due to such popularity, many French restaurant owners and Chefs in Bretagne have signed a charter to guarantee the freshness and quality of their "authentic Breton platter of fresh seafood". Lobster is also an essential element of the Breton gastronomy but this fine shellfish is more commonly served in a creamy sauce or simply grilled.

Moules Marinières (mussels): This authentic seafood dish is made with cultivated mussels that grow directly on the seabed, on ropes or on stakes - the bouchots - in the Bay of Mont-Saint-Michel and in the mouth of the Vilaine river. Such mussels, typical of the Brittany region of France, are quite small, tasty and fleshy - perfect for the Moules Marinieres recipe! To fully enjoy their flavour, shellfishes are cooked in French white wine with parlsey and schallots. Breton Mariners traditionally serve them in pots or bowls, with a glass of Muscadet wine. Modern versions include cream and garlic and come with a side dish of French fries, especially in the typical French Brasseries.

Soupe de poissons （fish soup): This fine and tasty soup is traditionally accompanied with a little pot of the garlicky saffron sauce known as rouille ("rust"), a mound of grated cheese, and a bowl of croutons.

Cotriade (fish stew): traditionally made from conger and eel.

Brittany Renowned Crêpes and Galettes

Andouille de Guéméné Sausage

Far Breton Pudding

Kouign Amann Butter Cake