A delicious, generous cuisine

Breton cuisine draws its authenticity from the region’s ‘terroirs’ of land and sea. Milk, generously transformed into salted butter, fish, seafood, and buckwheat are all naturally on the menu. At the table, crêpes and kouign-amann disappear with mysterious speed. In local restaurants, creative chefs are leading Bretagne into the ranks of the leading gastronomic regions of France. Many a business deal is struck over a good meal!