Bretagne
Brittany, land of legends and mysteries, draws its name from the inhabitants of the Isle of Britain who, in the 5th century, migrated en masse to Armorica. Nearly an independent Duchy until the XVth century, it became part of France in 1532 when the Edict bringing it under its jurisdiction was signed. The Mecca of the Chouans upheaval at the time of the French Revolution, Brittany is now famous for its menhirs, its wild coastline, its folklore and its musical traditions as well as for its many fishing-ports. All this makes of Brittany a favourite destination for both French and foreign tourists, where they can enjoy seafood, starting with some Brittany oysters.
Other foods to savour include delicious sweetened pancakes (crepes) and salted wafers washed down with a refreshing glass of cider, perhaps after a tot of Chouchen, a local aperitif which is also made from apples. Visitors may be amused by Andouille de Guéméné (sausages made from chitterlings) served either hot or cold in many Breton restaurants. Another local delight, the Breton Far (a prune flan) goes wonderfully well with a Muscadet wine from Nantes, and fans of sweet pastries will enjoy the delicious Kouign-Amann after an evening with good friends and a glass or two of Brandy, especially if it comes from the Rhuys peninsula.
Produits du terroir en Bretagne
