Top 10 culinary specialities in Rennes

When it comes to cuisine, Rennes is a worthy representative of Brittany! In fact, Rennes’ specialities incorporate the region’s terroir, in the broadest sense. In other words, you’ll eat (very) well and simply. Most Rennes dishes are concocted from basic ingredients, or ‘fundamentals’ as they are often called.

Butter, various flours, caramel, fruit and other ‘rustic’ products are the mainstays of a Rennes meal. These Rennes specialities are sublimely combined to create delicious, mouth-watering dishes that are as tasty as they are delicious.

What will you eat in Rennes, and more specifically, which specialities are not to be missed?

With Saint-Malo just an hour’s drive away, Rennes promises great seafood. Quality fish and shellfish are brought in daily, and will quickly find their way onto your plate to tantalise your taste buds. Sometimes raw, in the form of a seafood platter. Or cooked, accompanied by a broth, buckwheat or heirloom vegetables.

What to eat in Rennes Our selection of 10 Rennes specialities

Rennes and the whole of Brittany boast their local specialities with a rare fervour! This pride, chanted by all the inhabitants, is well known and respected by the rest of France. After all, it’s to Brittany that we owe a number of our childhood delicacies. Like the legendary ‘quatre-quarts’ cake, Breton crêpes, salted butter caramel or the symphony of Breton biscuits, the most famous of which is undoubtedly the thick ‘palet breton’.

1.scallops

This delicious shellfish is known as the symbol of the Santiago de Compostela pilgrims. In Brittany, it is fished mainly in the bays of Saint-Brieuc, Erquy and Saint-Quay-Portrieux. This iron-rich food is eaten in season, from October to May. A real treat!

2. Rennes pâté

A word of advice: prepare your strategy meticulously before tackling the “King of pâtés”. The pâté rennais owes its flattering nickname to its gargantuan weight, which can be as much as 5 kilos. Just imagine the size of a 5-kilo pâté… Pâté rennais is also famous for its generous composition. It’s made from pork caul and the noblest parts of the pig. It’s enough to make anyone salivate, accompanied by fresh morning bread.

3. Galette Saucisse

A buckwheat pancake, grilled sausage, mustard and onions – these are the ingredients that make up the authentic Rennes-style galette saucisse! It can be eaten as the main course of a meal, or in the street as a sandwich. A traditional Breton street-food product!

4. La Poule Coucou

Whatever the recipe, the star of the dish is the hen! Yes, the “Coucou” hen is a typically Breton species. Saved from extinction, it now plays a central role in Rennes’ culinary heritage. In the wild, it can be recognised by its dark, mottled white and black plumage. But you’ll remember it above all for the unique taste of its meat. That’s right, the tender meat of the Poule Coucou fermière has a slight nutty flavour that fools no-one! You’ll find it proudly displayed on the menus of many restaurants in and around Rennes, alongside the famous Janzé poultry.

5. La Frigousse

Here’s a Rennes speciality that’s sure to please! The Rennes frigousse is a dish with medieval origins, whose funny name means “to simmer”. But what’s inside the casserole? A free-range chicken – generously buttered and oiled, remember you’re in Brittany – slowly simmered in a cider bath, accompanied by onions, chestnuts and bacon. The potée is flavoured with spices, nutmeg and cardamom as it cooks. You’ll smell it coming from miles away, lucky you!

6. Kouign-Amann

It needs no introduction! Well, almost… Admittedly, the way it’s pronounced can be debated, but its taste is often unanimously appreciated! Translated from Breton, “kouign-amann” means “butter cake”, which pretty much sums up the tasting experience. Its texture is a divine combination of the flakiness of buttery puff pastry and the deliciousness of Breton butter. The uninhibited generosity of this Breton speciality has earned it a reputation beyond the country’s borders. Abroad, people are praising the boundless generosity of Brittany’s most famous delicacy. If you’re looking for a taste of Brittany’s most famous delicacy, head for the first artisanal bakery that comes your way, where you’re sure to find these delicacies of Breton gastronomy.

7. Far Breton

Along with kouign-amann, far breton is the most famous of all Breton cakes. It’s made from butter, milk, flour, eggs, sugar, a dash of rum and, of course, prunes. In the past, prunes were much appreciated by Breton sailors for their energy content and their ability to keep for a long time.

8. Parlementin

This recent speciality, created in 1999, is now a culinary must-try in Rennes. The Parlementin is a tribute to the Parliament of Brittany, which reopened its doors in 1999 after several years of restoration following a fire in 1994. The cake is made with apple confit in cider, an almond biscuit and a nougatine tuile. Considered by many to be one of Rennes’ best specialities, don’t forget to include it in your Rennes food tour!

9. Pommé Rennais

As its name suggests, Pommé Rennais is a sweet speciality made from apples, wheat flour and butter, which is as local as it gets. Its rectangular shape is the main thing that distinguishes it from the traditional Breton pommé. Although, depending on the bakery, the Pommé Rennais looks more like a turnover than a tart. In particular, the layout of its latticework reveals the succulent compote.

10. Cider

The Bretons will tell you that this beverage is typical of their region, the Normans will tell you that it comes from Normandy… Whatever the case, this fermented and sparkling apple juice is one of those drinks that are an absolute delight. Perfect with a galette or crêpe!

The Pays de Rennes is part of Upper Brittany, not Lower Brittany, which includes the no less famous towns of Quimper, Lorient and Brest.