Food & Drink
North West
The Northwest, Bretagne and Normandie is heavily influenced by the Atlantic with cold wet winters and cool summers. Western rugged coastlines graduate to low hills and plains and eastward to fertile valleys and meadows with slight climate moderation. Inland forests hug valleys populating plateaux providing game and woodland produce. Regional gastronomies are powered by significant seafood, freshwater produce, livestock and dairy and abundant cereal, fruit and vegetable cultivation.

Bretagne
Brittany's four departements share a third of the nation's coastline with access to a variety of fresh seafood and with 400kms of navigable rivers, ample freshwater produce. Climate suits arable, livestock and dairy farming while orchards make it the nation's second largest cider producing region. Expect hearty, traditional rustic dishes of proud local produce with a spirit or two of Celtic flair.

Entrée: Soupe de Poissons(fish & seafood soup), Bisque de Homard Bleu(lobster soup), Crème à la Bretonne(haricot bean soup), Huitres(oysters), Coquilles St Jacques(scallops), Salade de Quimper(seafood & vegetable salad), Salade Tiède de Homard(warm lobster salad), Quiche Bretonne(seafood flan).

Plat Principal: Kig Ha Farz(mixed meat & buckwheat dumpling stew), Gigot de Pré Salé à la Bretonne(roast leg of salt marsh lamb with
haricot beans), Rognons de Veau Sautés (sautéed veal kidneys, onions & lardons in cider/calvados), Fruits de Mer à la Amoricaine (cognac flambéed shellfish in tomato, wine, garlic & fresh herbs sauce), Cotriade(fish& potato stew), Poulet Breton(chicken pieces simmered in a cider, crème fraiche & mustard sauce), Galettes(buckwheat pancakes with savoury fillings).

Rognons de Veau Sautés

Dessert: Kouign-amann(caramelised cake), Crêpes(sweet filled thin pancakes),
Far Breton(custard batter flan with prunes), Gâteau Breton(buttery jam & rum shortbread), Pommé Rennais(apple tart), Vitréais(caramelised apple & almond tart). Tarte à la Rhubarbe(rhubarb cake tart).

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Tarte à la Rhubarbe

Fromage: Saint Paulin(soft cow's milk), Petit Breton(soft cow’s milk), Abbaye de la Joie de Notre Dame(semi hard brine washed cow's milk), La Trappe de Timadeucn(semi firm cow's milk).

Boisson: Eau Minerale: Plancoёt (still or sparkling), Cidre(apple cider), Poiré(pear cider).

Cidre Breton

Bière: Brasserie Lancelot: Lancelot(lager), Telenn(stout), Du Ets Nicol: Venetes Blonde(lager), Brasserie Brit: Dremmwel Rousse(golden ale)..
Apéritif: Pommeau(fortified apple juice).
Kir Breton(blackcurrant & cider), Chouchen(apple flavoured mead), Elixir d'Amorique(plants,herbs & whisky blend).
Spirit et Liqueur: Lambig(apple brandy), Pommeau(apple juice & lambig). Amorik Roc'h Du(single malt whisky).