Top 10 culinary specialities in Brest

Finistère is undoubtedly one of the most popular regions in France. Its postcard-worthy landscapes conceal a multitude of specialities that are sure to please. The variety of Breton cuisine means there’s something for everyone. Whether it’s sweet, savoury or seafood, you’re bound to find something to suit your taste.

After visiting the famous Portzic lighthouse, the Oceanopolis or the National Maritime Museum, it’s time to warm up. Yes, it’s well known that in Brest, the sun plays a game of cat and mouse. But don’t worry, the friendly Bretons will make you forget all your worries!

1- Kouign-amann

We’re off to a great start! If ever there was a dessert not to be missed, this is it. Already a household name, kouign-amann will tantalise your taste buds. However, if you’re intolerant of butter, this sweet is not for you. Made with just as much butter as flour and sugar, kouign-amann is sure to leave you scratching your head. If you want the best kouign-amann you can eat, head for an artisan bakery.

2- Salted butter caramel

We can’t thank the Bretons enough for inventing salted butter caramel! Made from caramelised sugar, crème fraiche and salted butter, its texture and incomparable taste will leave you in osmosis. You can be sure that salted butter caramel will accompany any of your desserts. In macaroons, on the famous crêpes bretonnes, on a waffle, in ice cream, or even in a pastry cake, you can find salted butter caramel in all its forms.

3- Hénnaf pâté

We’re giving up butter for a moment, but I promise you there are other specialities waiting for you! Created in 1915 by Jean Hénnaf, this pâté is made from the best parts of pigs reared in Brittany. For over a century, the recipe for this pâté has remained unchanged, making it a historic product. In 2016, the Hénnaf pâté was awarded the state label “Entreprise du patrimoine vivant” (Living Heritage Company), highlighting its expertise. This family business is now owned by Loïc Hénnaf. A true Breton trademark, Hénnaf pâté is a must-try product.

4- Cider

Brittany’s flagship product, cider goes wonderfully well with Breton crêpes. This apple juice, pressed and fermented for a few weeks, offers a renowned taste experience. Its sparkling, refined taste appeals to everyone.

5- Breton pancakes

Here they are at last! Undoubtedly the most popular dessert in Brittany, and one that is equally popular throughout France, and indeed the whole world! It’s impossible not to find a Breton crêpe in a restaurant. For those with a sweet tooth, don’t hesitate to try a crêpe bretonne with salted butter caramel – it’s a real culinary masterpiece.

6- Breton cotriade

Brest is a coastal town with a large number of fish and seafood dishes. Cotriade bretonne is a soup of various fish, shellfish and seafood whose recipe varies with the seasons. Of course, all the products are local and come from the fish auction.

7- Oysters

Brittany is a land of oysters, renowned for their quality and iodised flavour. It’s not for nothing that Cancale oysters have been included in UNESCO’s intangible cultural heritage list for 2019. Generally eaten during festive periods like Christmas and New Year, oysters can be prepared in a variety of ways. Whether seasoned with a drizzle of lemon juice, a sumptuous shallot sauce, wine vinegar, or simply peppered, you’ll enjoy oysters in all their splendour. And if you want to become a true Breton, accompany the oysters with a piece of bread and salted butter (not the traditional butter!) Accompanied by a small glass of white wine, it’s a real delight. And of course, make sure the oyster is still alive before eating it by pricking it with your knife at the end. If it snaps back, bon appétit!

8- Seaweed

A fast-growing Breton speciality! Brittany is home to the largest production of seaweed in Europe. As well as all the benefits it has to offer, seaweed can be found in a variety of equally original forms. It can be eaten cooked like a vegetable or as toast (ideal for an aperitif). Reduced to a powder, seaweed can be used as a seasoning and can replace salt. But the most surprising way in which seaweed is used is in drinks. As well as teas and infusions made with seaweed, you can find a beer made with seaweed! Something to delight beer lovers.

9- Kig ha farz

A genuine Breton speciality from Morlaix, north of Brest, kig ha farz is an ancestral dish eaten mainly in winter. It’s made with pork and beef shanks, bacon, carrots, cabbage, turnips and leeks. It all sounds like a classic pot-au-feu, but there are two ingredients that make this dish unique. The first is buckwheat, used as flour for the occasion. The other ingredient is wheat flour. This wheat flour is renowned for its tenderness. This warming dish goes wonderfully well with Breton cider or red wine.

10- Palet Breton

Let’s finish this top with a touch of sweetness and, above all, semi-salted butter. This little round biscuit is an integral part of Breton gastronomy! Simply made with egg yolk, semi-salted butter, flour and sugar, this little biscuit is a real delight! Accompanied by a cup of tea or coffee, the palet breton will put you in a good mood to start the day.