Breton cuisine
Breton cuisine comprises the products, techniques and typical dishes of Brittany, a region in northwestern France with a strong Celtic heritage. Its close ties to the sea and to hardy grains set it apart from the rest of the country's cooking.
History
For centuries Brittany's soil was too poor for common wheat, so buckwheat became the staple, used for bread, porridge and cakes. Everyday fare was simple, and famine was not uncommon in lean years.
Over time, the traditional kitchen came to be seen as a hallmark of regional identity. Today the crêpe is its best-known creation abroad, while the savoury galette, made from buckwheat, sits alongside it as another regional staple.
Culture
Coastal life shows in dishes such as cotriade, a fish stew, and mussels prepared in the Breton style. Desserts include kouign-amann, a butter and sugar cake, and far breton. Cider and spirits such as lambig, a cider brandy, accompany the table.