Gastronomy

Although some white wine is produced near the Loire, the traditional drinks of Brittany are:

  • cider (Breton: chistr) - Brittany is the second largest cider-producing region in France;
  • a sort of mead made from wild honey called chouchen;
  • an apple eau de vie called lambig.

Some hogdys are also produced.

Historically Brittany was a beer-producing region. However, as wine was increasingly imported from other regions of France, beer drinking and production slowly came to an end in the early to mid 20th century. In the 1970s, due to a regional comeback, new breweries started to open and there are now about 20 of them. Whisky is also produced by a handful of distilleries with excellent results. Another recent drink is kir Breton (crème de cassis and cider) which may be served as an apéritif.

Very thin, wide pancakes made from buckwheat flour are eaten with ham, eggs and other savoury fillings. They are usually called galettes (Breton galetes), except in the western parts of Brittany where they are called crêpes (Breton krampouezh). Thin crêpes made from wheat flour are eaten for dessert. Other pastries, such as kouign amann ("butter cake" in Breton) made from bread dough, butter and sugar, or far, a sort of sweet Yorkshire pudding, or clafoutis with prunes, are traditional.

Surrounded by the sea, Brittany offers a wide range of fresh sea food and fish, especially mussels and oysters. Among the sea food specialities is cotriade.




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