Holidays in Brittany

Eating Out in Brittany

Eating out is one of the chief pleasures of a holiday in Brittany. The province is renowned for its seafood, its pork and its vegetables.

65% of French artichokes are grown in Brittany, 70% of cauliflowers, 70% of shallots and 33% of spinach. Beans, carrots, cabbage, chicory, cucumber, leeks, lettuce, onions, potatoes, tomatoes and strawberries are also grown in quantity and fill the market stalls.
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•Wonderful fresh produce can be obtained in local markets
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However Brittany is not really a major cheese-producing region, the only famous regional cheese being Saint-Paulin, a mild and creamy rind-washed variety. There is also Port-Salut, and Campénéac, similar to St-Paulin but made by nuns. It is smelly but mild to the taste. St-Gildas-des-Bois is a soft triple cream cheese, Crémet Nantais is a mild and creamy cow's milk cheese often eaten as a dessert, and Fromage du Curé is a washed-rind cheese which smells and tastes quite strong. Camembert is also produced in the region and it, or the Normandy version, is probably the most popular cheese among the locals.

The region's charcuterie is a different matter, as Brittany produces superb pork and thus the best charcuterie. Try the ham (jambon) and the local andouilles (large slicing sausages) and andouillettes (grilling sausages) – but don't expect them to taste like the British sausage! We would also recommend rillettes -the duck variety is our favourite.

Boudin noir is a black pudding, boudin blanc is a white pudding often using chicken. Caillettes are rissoles (or faggots), best with a mustard sauce. Casse is a terrine of ham and (often) veal, baked in an earthenware pot called a casse. The term terrine is used most for baked combinations of meat and vegetables.

	The local markets provide a wonderful variety of seasonal food to tempt the visitor, either for a picnic lunch or for a dinner prepared in the apartment.



If you like your puddings and confectionery, try *crêpes dentelles,* large, super-thin, crisp, rolled pancakes usually served as an accompaniment to creamy or fruity desserts. *Mamgoz* are apples baked with jam and butter, while the wonderful-sounding *puits d'amour* (Wells of Love!) are pastry shapes filled with soft fruits, usually strawberries. If you fancy whipped cream or light cream cheese blended with raspberries, strawberries or cherries, look out for maingaux, mingaux and migots. The other great speciality dessert of our area is the *far breton,* a kind of batter pudding studded with prunes – one of my favourites.