The Galette or Savory Buckwheat Crepe is emblematic of the Bretagne (Brittany) region of France; two offerings from La Saint-Georges Creperie in Rennes.
Seafood tower at L’Aviron in Cancale. Featured prominently are the huitres (oysters) for which the seaside town is famous.
Salted Butter Caramel and Cassis (Black Currant) gelatos.
Far Breton 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.
Kouign-amann is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers.
Cider and Galette Saucisse (Galette-wrapped sausage).
“Foie Gras De Lotte” and Pain Snacke Au Beurre Sale (Monkfish liver with salted-butter bread) at Bouche en Folie in St. Malo.
Tartare De Daurade Royale Au Pamplemousse, Zestes Confits, and Coriandre (Raw Dorade Fish with grapefruit, confited citrus, and coriander) as an appetizer at Bouche en Folie in St. Malo, followed by main dishes of Beef (“Boeuf”) and Veal (“Veau”).
Rhubarb and Young Citrus Gelatos.
Two more takes on Galettes and a Crepe for dessert at Creperie de l’Horloge in Dinan.
Quiche. Because why not!
Beignet and Paille.
Fish with Beurre Blanc Sauce.
Rhum Raisin Gelato.
Moules-frites or moules et frites is a main dish of mussels and French fries originating in Belgium. The title of the dish is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same.
