page_title: Brittany
section_title: Cuisine
hierarchical_section_title: Brittany / Culture / Cuisine
caption_attribution_description: Français&#160;: Galette œuf saucisse.
context_page_description: Brittany is a cultural region in the west of France, covering the western part of what was known as Armorica during the period of Roman occupation. It became an independent kingdom and then a duchy before being united with the Kingdom of France in 1532 as a province governed as a separate nation under the crown.
  Brittany has also been referred to as Less, Lesser or Little Britain. It is bordered by the English Channel to the north, Normandy to the northeast, Pays de la Loire to the southeast, the Bay of Biscay to the south, and the Celtic Sea and the Atlantic Ocean to the west. Its land area is 34,023 km².
  Brittany is the site of some of the world's oldest standing architecture, home to the Barnenez, the Tumulus Saint-Michel and others, which date to the early 5th millennium BC. Today, the historical province of Brittany is split among five French departments: Finistère in the west, Côtes-d'Armor in the north, Ille-et-Vilaine in the northeast, Morbihan in the south and Loire-Atlantique in the southeast.
context_section_description: Although Muscadet and Gros Plant white wines are produced south of the Loire, the traditional drink of Brittany is cider. Brittany is the second-largest cider-producing region in France. Breton cider is traditionally served in a bowl or a cup. Brittany also has a long beer-brewing tradition, tracing its roots back to the 17th century. Young artisanal brewers are keeping a variety of beer types alive, such as Coreff de Morlaix, Tri Martolod and Britt. Stronger alcohols include the chouchen, a sort of mead made with wild honey, and an apple eau de vie called lambig.
  Crêpes and galettes are the two most well-known Breton dishes. The crêpes, made and served with butter, are eaten for dessert and the galettes are usually salty and made with buckwheat. They traditionally replaced bread as basic food and they can be served with cheese, sausages, bacon, mushrooms or eggs. They can be accompanied by Breton buttermilk called lait ribot. Brittany also has a dish similar to the pot-au-feu known as the kig ha farz, which consists of stewed pork or beef with buckwheat dumplings.
  Surrounded by the sea, Brittany offers a wide range of fresh seafood and fish, especially mussels and oysters. Among the seafood specialities is a fish stew called cotriade. The beurre blanc sauce, invented in Saint-Julien-de-Concelles, close to Nantes, is often served with fish. Brittany is also known for its salt, mainly harvested around Guérande and used in butter and milk caramels. The region is notable for its biscuit factories, many towns having their own: Quimper, Lorient, Pont-Aven, Saint-Brieuc, BN and LU in Nantes, La Trinitaine in La Trinité-sur-Mer, and Galettes Saint-Michel in Saint-Michel-Chef-Chef. They usually make their biscuits with salted butter and sell them in iron boxes. Famous Breton pastries include the kouign amann ("butter bread" in Breton) made with bread dough and high quantities of butter and sugar, and the  far, a sort of sweet Yorkshire pudding usually made with plums.
caption: Galettes served with eggs and sausages
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