Brittany Food and Drink
Welcome To our Brittany food section - Breton recipes
Here, we have created a selection of traditional Breton recipes and new recipes using contemporary Breton ingredients.From crepes to salt meadow lamb, we have something to make you hungry.
Breton Gastronomy
Traditional food and drink |
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Breton Galette
Recipes - Main |
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Far Breton
Recipe - Dessert |
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Information Store
Access everyday information to help your French food-shopping experiences flow more smoothly.Seafood Vocabulary
If you are bewildered by the range of seafood, the names, and the questions you are asked at the seafood counter, this should help!French Meat Cuts
It is not just a case of simple translation when buying meat in France, because the French cuts differ from those in the UK.Mysterious Veg
How to use the mysterious vegetables that you see in French markets.Market Trader Tasters
How to deal with traders offering tasters at the markets of France.Market Manners
"How to deal with market stall pressure.British Vs French Supermarket Stock
Differences between French and British supermarket stock; how it is treated differently, and where it comes from.Supermarket Vs Market
The differences between supermarket stock and that of the markets and individual shops. What do you get for your money?Ordering Steak
How to request the ‘doneness’ of a steak in French.Sauce Names
Ever wondered what the difference is between ‘Béarnaise’ and ‘Périgordine’ sauces? |
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If you would like to contribute a recipe, restaurant or bar review please email.
Mouton a la cuillere
Seven hour mutton
Easy to make, but takes a long time. See our recipe here.
more...
Menu & Video of Pintade Chouchenn
Guinea Fowl, Mead & Cider
Click here to see a movie of our latest menu being prepared and read the menu
more...
Merlan au Chou
Whiting with Braised Cabbage
One of the many varieties of fish readily available in Brittany is the whiting or merlan...
more...
Meskl gant avalou/ Moules the Breton Way
Mussels with Apple & Shallot sauce |
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Poulet au Cidre Breton
Recipe: Main |
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Frightened of Shellfish?
in Dickensian times, oysters were the staple diet of the poor of London |
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Salt Meadow Lamb
Recipe - Main |
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Pot-au-feu Breton (Breton stew)
Recipes - Main Tie the beef into shape and put with the knuckle of veal into a large casserole with the salt, pepper and 3 litres of water. Bring to the boil, skim and simmer gently... more...Cidre Breton
Origins and production
Cafés, Bistros, Brasseries & Restaurants
Do you know the difference? |
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Moules Marinières
Recipes - Main |
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Carefully scrub the mussels. Wash 2 or 3 times under running water, then drain. Keep in the fridge... more...
Creme Brulee
Recipe - Dessert |
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Whisk the eggs with the sugar until pale and foamy. Add the seeds from the vanilla pod and the cold whipping cream. more...
Calamaris in White Wine
Recipe: Main Gently rinse Calamaris and pat dry. Peel and cube onions. Skin, de-seed and cube tomatoes. Gently fry onions in butter... more...French Cookery Cookbooks
Looking to improve your French cookery skills? The FrenchEntrée bookshop features an excellent selection of French Cookery cookbooks to enable you to improve your French cookery skills.
French Property Database Search
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