There is no need to dwell at length on the
crucial role of
crêpes and galettes sweet and savoury pancakes in Brittany’s
gastronomic landscape, where they are celebrated every year at
festivals in Gourin, Rennes and Pipriac.
Suffice it to say that crêpes and galettes are
simply a way of life.
A traditional crêperie, such as those in the
Crêperies Gourmandes network, will offer no less than a full
meal with at least two savoury buckwheat pancakes and one
sweet crêpe.
A crêpe filled with hazelnut cream, using only
the finest hazelnuts from Redon, of course, or with strawberry
jam, naturally made with strawberries from Plougastel- Daoulas
where the fruit is celebrated with a lively day of festivities
every June is a dessert which will delight even the most
discerning of palates.
Bretons are known for their sweet tooth and
adore such treats as the age-old gâteau breton (butter cake),
the iconic far or custard flan made with prunes or raisins,
the unparalleled, inimitable kouign amann, delicious
galettes (butter biscuits), crispy crêpes dentelle
and salted butter caramels.
The unique character of Breton desserts comes
from the distinctive blend of salted butter and sugar. Butter
salted, of course is elevated to the status of a religion in
Brittany: it is honoured in Spézet on the first Sunday after
Pentecost with an almost pagan ritual.
The region should equally be proud of the
quality of its few cheeses, such as Carré Nantais and
the Tomme from Timadeuc or Campénéac.
