Britanny has a unique identity apart from the rest of France, with traditions, music, language and particularly a cuisine of its own. To show you just how special the region is, the Saint-Brieuc bay reveals its best tables and the know-how of its chefs.
SAINT-BRIEUC ON THE TOQUES
The Saint-Brieuc bay gourmet guide
Parcels of Saint-Brieuc scallops with lemon grass, tasty forest mushrooms from Plédran with new Langueux carrots... feuilleté of Hillion musssels with white Yffiniac onions... a few words to get your mouth watering. With this guide we invite you to a gourmet journey proposed by Nicolas Adam, Mathieu Aumont and Jean Marie Baudic, our Michelin star chefs, a cornucopia of flavours, colours and fragrances of the region.
We don't only talk about the restaurants, three-star though they may be! Here we explore their best offerings and suggestions for wine, cheeses, local vegetables and crêpes from local producers - artists with a noble attitude to their work and their produce. The list is far from exhaustive - a whole directory wouldn't suffice - but with this selection, you'll find the proof that cooking is an art and a way of life for all in the bay of Saint-Brieuc.
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