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Flavors of Brittany
Flavors of Brittany
 
Cakes
Kouing-Aman from Douarnenez, Breton pastry
Pound Cake French Toast with Strawberries
Pound Cake Pops
Sweet mini club sandwiches
Tiramisu Made in Brittany
Charcuterie (prepared meat products)
Homemade Pork Rillettes
Jacques Thorel, L'Auberge Bretonne, France
Cooked fruit-based desserts
Breton-Style Raspberry Shortcakes
Plate Around an Apple
Olivier Roellinger
Pound Cake and Fresh Fruit Kebabs
Vitréais - Sponge Cake with Almonds and Caramelized Apples
Desserts (other)
Sweet-Savory Pound Cake with Blue Cheese and Wine-Poached Pears
Dried beans
White Beans with Chorizo and Lobster Medallions
Yoann Peron, Restaurant Aigue Marine, Tréguier, Bretagne
Eggs
Breton-Style Eggs
Jacques Thorel, L'Auberge Bretonne, France
First courses (general)
Brick and Broccoli Triangles
Fish
Cod with Curly Green Cabbage
John Dory
Olivier Roellinger
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Olivier Roellinger
Sole with Camembert Broth
Jacques Thorel, L'Auberge Bretonne, France
Foie gras (goose liver)
Seared Foie Gras on Soft Pound Cake
White Beans and Pan-Seared Duck Foie Gras with Aged Port and Balsamic Reduction
Hot soups
Cream of White Bean Soup with Roasted Langoustines
Yoann Peron, Restaurant Aigue Marine, Tréguier, Bretagne
Offal/Tripe Products
Fricassée of Tripe with Sautéed Scallops
Omelets
Spider crab omelet
Jacques Thorel, L'Auberge Bretonne, France
Pancakes, crepes and waffles
Candlemas Pancakes
Gérard Rabaey, Le Pont de Brent, Switzerland
Crêpes bretonnes - Brittany-Style Pancakes
Poultry and feathered game
Roulade Sévigné - Rolled Stuffed Guinea Fowl Breast
Quiches, savory pies and tarts
Breton-Style Seafood Quiche
Sandwiches and canapés
Open-Faced Romanesco Sandwich
Shellfish
Gratinéed Oysters
Scallops with New Potatoes and Morels in Cream Sauce
Olivier Roellinger
Tapas and small bites
Green Cauliflower with Goat Cheese and Mackerel Rillettes
Vegetables
Cauliflower and Seafood Tabbouleh
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