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.
TASTE That!
On the menu: Parcels of fresh Saint-Brieuc scallops with lemon, tasty forest mushrooms from Plédran with new Langueux carrots... feuilleté of Hillion musssels with white Yffiniac onions... Green country salad with cheeses from the market... Chocard d’Yffiniac (finely chopped potatoes with sugar, cinammon and lemon zest all rolled in millefeuille pastry and browned in the oven …)Krogenn briochin : a delicious sweet made with cider, hazel nuts and apple conserve ... Bon appétit !
Le chef.
Le chef.
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.
Click here to ask for the gourmet guide leaving your name and address.
