Culture
The best Breton recipes:
A culinary journey from your own kitchen!
Dear food lovers, today we're delighted to take you on a gustatory journey through Brittany. As owners of the Kersiny Plage campsite, we are fervent supporters of the culinary richness of this magnificent region. Whether you're already a fan of Breton cuisine, or you'd like to discover new flavors, this article is for you. Get ready to treat your taste buds to the best Breton recipes, which you can prepare at home, wherever you are!
1
Galettes bretonnes from Kersiny Plage: Have you tried them at Kersiny Plage and liked them? Discover our recipe! Salted and filled to perfection, galettes bretonnes are a must-try specialty, and the possibilities are endless!
Ingredients:
250 g buckwheat flour
2 eggs
500 ml water
Pinch of salt
Toppings of your choice (cheese, ham, mushrooms, eggs...)
Instructions:
1. In a large bowl, mix buckwheat flour, eggs, water and salt until smooth.
2. Leave to rest for at least 1 hour.
3. Heat a non-stick frying pan over medium heat.
4. Pour a ladleful of batter into the pan and spread out to form a thin pancake.
5. Top the pancakes with your favorite ingredients: cheese, ham, mushrooms, eggs, etc. Fold the pancakes in half and serve hot.
Ingredients:
250 g buckwheat flour
2 eggs
500 ml water
Pinch of salt
Toppings of your choice (cheese, ham, mushrooms, eggs...)
Instructions:
1. In a large bowl, mix buckwheat flour, eggs, water and salt until smooth.
2. Leave to rest for at least 1 hour.
3. Heat a non-stick frying pan over medium heat.
4. Pour a ladleful of batter into the pan and spread out to form a thin pancake.
5. Top the pancakes with your favorite ingredients: cheese, ham, mushrooms, eggs, etc. Fold the pancakes in half and serve hot.
2
Kersiny Plage salted butter caramel:
Ask the chef!
Ask the chef!
3
Kouign-Amann: A real nugget of Breton pastry-making, the famous Kouign-Amann. This delicious cake is a perfect marriage of butter and sugar, wrapped in crisp puff pastry. Its Breton name means "butter cake", and believe us, every bite is an explosion of flavor.
Ingredients:
250 g flour
200 g semi-salted butter
200 g sugar
10 g baker's yeast
A little lukewarm water
Instructions:
1. In a bowl, dissolve the yeast in a little warm water.
2. In another bowl, mix the flour, sugar and softened butter.
3. Add the diluted yeast and knead the dough until smooth.
4. Leave the dough to rest for around 2 hours in a warm place, covered with a cloth.
5. Preheat the oven to 200°C.
6. Roll out the dough on a lightly floured surface and fold into several layers.
7. Place the dough in a buttered tart tin and sprinkle with sugar.
8. Bake for around 30 minutes, until the Kouign-Amann is golden brown.
9. Leave to cool before serving.
Ingredients:
250 g flour
200 g semi-salted butter
200 g sugar
10 g baker's yeast
A little lukewarm water
Instructions:
1. In a bowl, dissolve the yeast in a little warm water.
2. In another bowl, mix the flour, sugar and softened butter.
3. Add the diluted yeast and knead the dough until smooth.
4. Leave the dough to rest for around 2 hours in a warm place, covered with a cloth.
5. Preheat the oven to 200°C.
6. Roll out the dough on a lightly floured surface and fold into several layers.
7. Place the dough in a buttered tart tin and sprinkle with sugar.
8. Bake for around 30 minutes, until the Kouign-Amann is golden brown.
9. Leave to cool before serving.
Our selection of cookbooks
Grandmother's recipes in Brittany
Patricia Cariou Cristol's great-grandparents ran a restaurant in Brittany.
See the book
Breizh: A contemporary panorama of Breton gastronomy
Breizh lists the best food produced and cooked between Guérande and the Crozon peninsula.
See the book
Breizh Café: 60 recipes based on Breton products
Breizh Café is much more than Breton crepes! "Working with raw materials" is Bertrand Larcher's motto.
See the book4
Far Breton: Let's move on to a traditional dessert that will delight your taste buds: Far Breton. This prune flan is a veritable institution in Brittany.
Ingredients:
250 g flour
150 g sugar
4 eggs
1 liter milk
250 g pitted prunes
A pinch of salt
Instructions:
1.Preheat oven to 180°C.
2.In a bowl, mix flour, sugar, eggs and a pinch of salt.
3Pour in the milk gradually, stirring to avoid lumps.
4. Add the prunes to the mixture.
5. Butter a gratin tin and pour in the mixture.
6. Bake for around 45 minutes, until the Far Breton is golden brown on top.
7. Leave to cool before slicing and enjoying this Breton sweet.
Ingredients:
250 g flour
150 g sugar
4 eggs
1 liter milk
250 g pitted prunes
A pinch of salt
Instructions:
1.Preheat oven to 180°C.
2.In a bowl, mix flour, sugar, eggs and a pinch of salt.
3Pour in the milk gradually, stirring to avoid lumps.
4. Add the prunes to the mixture.
5. Butter a gratin tin and pour in the mixture.
6. Bake for around 45 minutes, until the Far Breton is golden brown on top.
7. Leave to cool before slicing and enjoying this Breton sweet.
5
Cotriade: Let's continue our culinary journey in Brittany with an emblematic dish: Cotriade. This delicious fish soup is a treat for seafood lovers. Prepared with fresh fish, vegetables and aromatic herbs, Cotriade will instantly transport you to the coasts of Brittany.
Ingredients:
500 g fish (cod, pollack, whiting)
1 onion2 carrots
2 potatoes
2 garlic cloves
1 bouquet garni (thyme, bay leaf, parsley)
2 tablespoons olive oil
1 liter fish stock
Salt and pepper to taste
Instructions:
1.In a large saucepan, heat the olive oil over medium heat.
2Add the chopped onion and minced garlic and sauté for a few minutes until golden-brown.
3. Add the diced carrots and potatoes, along with the bouquet garni.
4Pour the fish stock into the pan and bring to the boil.
5 Add the fish to the pan and simmer for around 20 minutes, until cooked.
6 Remove the bouquet garni and season to taste with salt and pepper.
Ingredients:
500 g fish (cod, pollack, whiting)
1 onion2 carrots
2 potatoes
2 garlic cloves
1 bouquet garni (thyme, bay leaf, parsley)
2 tablespoons olive oil
1 liter fish stock
Salt and pepper to taste
Instructions:
1.In a large saucepan, heat the olive oil over medium heat.
2Add the chopped onion and minced garlic and sauté for a few minutes until golden-brown.
3. Add the diced carrots and potatoes, along with the bouquet garni.
4Pour the fish stock into the pan and bring to the boil.
5 Add the fish to the pan and simmer for around 20 minutes, until cooked.
6 Remove the bouquet garni and season to taste with salt and pepper.
We hope these Breton recipes have whetted your appetite and inspired you to discover the cuisine of this magnificent region. Whether you're an experienced chef or a beginner, these dishes are accessible to all. So put on your apron, prepare your ingredients and let yourself be surprised by the authentic flavors of Brittany.
