The French have long put a lot of importance on local and regional cuisine, a trend that is just now starting to become more popular in restaurants here in the United States. When it comes to French cuisine, I am pretty unprejudiced when it comes to enjoying the specialties of each region. I love everything from the foie gras of southwestern France to the galettes of Brittany and the cheeses of the Alps. When it comes to eating in France, in fact, I always seem to do just fine (and in “do just fine” I actually mean I constantly over indulge). The greatest part of French cuisine is that it tends to be very regionally based, using local produce, meats and seasonings. Of course, when you find yourself in Paris or another major French city, you will be able to find cuisine from all the regions of France, but when you venture into the French countryside, make sure you spend time frequenting bistros de pays, local brasseries and markets, where you can sample some of the best regional cuisine and specialties. So, in honor of the regional cuisine of France, I am going to do a series of posts focusing on the specialties of various regions in France.
BRITTANY
With lush green countryside, jagged cliffs dropping into the sea, sandy beaches and historic towns, Brittany is a great destination for history and food lovers alike. Brittany’s coastal location and fertile fields means great local produce, terrific seafood of all kinds, and salt marsh raised lamb, which are all truly delicious and are even better when washed down with a glass of crisp white wine. I have strong memories of visiting my great-aunt in Quiberon, a town at the end of a peninsula in Brittany, and eating the best seafood, especially shellfish, of my entire life.
Paloudres Farcais
These are baked clams stuffed with garlic, herbs, shallots and cooked in white wine. If that description didn’t sell you, I don’t know what would. These are great, and with fresh Brittany clams, you can’t ask for a whole lot else.
Coquilles Saint Jacques
My mom used to make these on special occasions as I was growing up and it is still one of my favorite things you’ll find on menus in Brittany. They are scallops cooked in shells with mushrooms, cheese, potatoes, shallots, and white wine toped with crispy breadcrumbs. Great for a cold day and truly a soul-satisfying delicious treat.
Breton Cotriade
This is a hearty fish stew perfect for a chilly coastal day. It is usually made from conger el, monkfish or mackerel and mixed with onions, parsley, white wine, garlic and potatoes.
Pot au Feu de Homard
The Rolls Royce of fish stews, this Breton favorite uses lobster (usually succulent lobster from the town of Roscoff), shrimp, oysters, mussels and scallops. I mean, what more could you want that a stew filled with all of those ingredients? Talk about a party in a pot.
Oysters
I’m not sure where y’all stand on the idea of raw oysters, (I love them, my mom doesn’t) but if you enjoy oysters on the half shell at all, Brittany is the place to indulge in this treat. Just thinking of a freshly cracked oyster with a sprinkle of lemon juice and a hint of sea salt gets my taste buds going. The BEST oysters in France (and maybe the world) are harvested in a town called Cancale, which is a small town of only about 5000 residents on the northern Brittany coast. In fact, the Cancale oysters are so good that King Louis XIV had his oysters brought to Versailles from this town. Centuries later, the farming and harvesting of oysters here is still a major industry in this port town. There are 7.3 square kilometers of oyster beds seen from the pier at the harbor, which harvest about 25,000 oysters each year.
Lamb
In addition to the many sea food dishes, Brittany also has a reputation for excellent lamb, which is raised on the the salt water fields in the region.It is usually served with some of the abundant vegetables grown in the region and, because you are in France, some kind of delightful sauce.
Crepes and Galettes
Crepes have become a popular treat all over France, but the flat pancake actually originated in this part of France. The galette, a buckwheat version of the crepe, is usually served with savory fillings like ham, cheese and egg, as the main course. Sweeter crepes are filled with chocolate, fruit or sugar and eaten as dessert. Wash these down with a cup of Breton cider and you’ll be a happy camper.
Moules Frites
You will find this dish all over France, but with the freshest mussels found in Brittany, this is an excellent place to enjoy this dish. Recipes vary in each restaurant, but mussels are usually steamed in a shallot, white wine sauce and served with a pile of crispy little French fries. This has been, and will always be, one of my favorite dishes.
Subscribe
|
Print
|
Share             
|
