Top 10 Culinary Specialties of Brest

After visiting the famous Portzic lighthouse, the Océanopolis or the National Maritime Museum, it's time to find comfort and even warm up. Because yes, it's well known that in Brest, the sun plays cat and mouse. But don't worry, the conviviality of the Bretons will make you forget all your worries!

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1- Kouign-amann

We're starting strong! If there's one dessert not to miss, it's this one. Already known to the general public, kouign-amann will exalt your taste buds. However, if you're intolerant to butter, this delicacy is not for you. Made with as much butter as flour and sugar, kouign-amann will surely please you. If you want to eat the best possible kouign-amann, head to an artisanal bakery.

2- Salted Butter Caramel

How can we not thank the Bretons for inventing salted butter caramel! Made with caramelized sugar, fresh cream and salted butter, its texture and unmatched taste will put you in perfect harmony. You can be sure that salted butter caramel will accompany one of your desserts. In macarons, on the famous Breton crepes, on a waffle, in ice cream, or even in pastry cake, you can find salted butter caramel in all its forms.

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3- Henaff Pâté

We're leaving butter aside for a moment, but promised, other specialties await you! Created in 1915 by Jean Henaff, this pâté is made from the best parts of pork, raised in Breton territory. For more than a century, the recipe for this pâté has remained unchanged, making the product historic. In 2016, Henaff pâté was decorated with the State label "Living Heritage Company", thus valorizing the know-how. This family business is now owned by Loïc Henaff. A true Breton trademark, Henaff pâté is an essential product.

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4- Cider

Flagship product of Brittany, cider pairs wonderfully with Breton crepes. This pressed apple juice fermented for a few weeks offers a renowned taste experience. Its sparkling and refined taste pleases everyone.

5- Breton Crepes

Here they are, finally! Undoubtedly the most widespread dessert in Brittany, which is also unanimous throughout France, and even worldwide! It's impossible not to find a Breton crepe in a restaurant. For the most gourmand, don't hesitate to try a good Breton crepe accompanied by salted butter caramel, it's a true culinary masterpiece.

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6- Breton Cotriade

Coastal city, Brest has a good number of dishes composed of fish and seafood. Breton cotriade is a soup of various fish, crustaceans and seafood whose recipe varies according to the seasons. Of course, all products are local and come from the fish market auction.

7- Oysters

Brittany, a true land of oysters, recognized for their quality and iodized taste. It's not for nothing that Cancale oysters were inscribed in 2019 in UNESCO's intangible cultural heritage. Generally consumed during festive periods like Christmas and New Year, oysters can be prepared in several ways. Whether seasoned with a drizzle of lemon juice, a sumptuous shallot sauce, wine vinegar, or simply peppered, you'll appreciate the oyster in all its splendor. And if you want to become a true Breton, accompany the oysters with a piece of bread and salted butter (and not traditional butter!). Accompanied by a small glass of white wine, it's a true delight. And of course, make sure the oyster is still alive before tasting it by pricking it with your knife at the tip. If it retracts, then bon appétit!

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8- Seaweed

Here's the Breton specialty in full expansion! Brittany is the territory where the largest seaweed production in Europe is found. In addition to all the benefits it brings, it comes in various forms as original as each other. It can be consumed cooked like a vegetable or as toast (ideal for an aperitif). Reduced to powder, seaweed can serve as seasoning and can substitute salt. But the most surprising way seaweed is used is in drinks. In addition to seaweed teas and infusions, you can find seaweed beer! Enough to delight beer lovers.

9- Kig ha farz

True Breton specialty from Morlaix, located north of Brest, kig ha farz is an ancestral dish consumed mainly in winter. This dish is composed of pork and beef shank, bacon, carrots, cabbage, turnip, and leeks. Everything resembles a classic pot-au-feu, yet two ingredients make this dish unique. Buckwheat, used for the occasion as flour. The other ingredient is wheat flour. This wheat flour is renowned for its tenderness. This warming dish pairs wonderfully with Breton cider or red wine.

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10- Breton Palet

Let's end this top with a touch of sweetness and especially semi-salted butter. This small round-shaped biscuit is an integral part of Breton gastronomy! Simply composed of egg yolk, semi-salted butter, flour and sugar, this small biscuit is a true delight! Accompanied by a small tea or coffee, the Breton palet will put you in a good mood to start the day.