This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


This building is indexed in the base Mérimée, a database of architectural heritage maintained by the French Ministry of Culture, under the reference PA00091074 .

The big hilly peninsula of Brittany (Bretagne) in the far northwest of France contains five départements (Côtes-d'Armor, Finistère, Ille-et-Vilaine and Morbihan) with Rennes as its capital.

Brittany was the home of Asterix and Obelix, chock-a-block with Neolithic dolmens and menhirs; it’s the land colonized by Celts from Britain in the 5th and 6th centuries to escape the Anglo-Saxons. It was always slightly a land apart in the Middle Ages, when it was an independent Duchy, finally joining France in 1532.

But the Breton language, music, customs and cuisine live on, making for one of the most distinctive regions in France. It’s nirvana for seafood lovers, with its abundance of fresh oysters, scallops, crabs, lobsters and edible seaweeds.

Read the full content in the app
iOS App Store Google Play

algues de mer

edible seaweed

Andouille de Guémené

Brittany’s smoked chitterling sausage

caramel au beurre salé

salted butter caramel

cerfeuil tubéreux

turnip-rooted chervil


Breton mead


apple cider

cocos de Paimpol

white beans of Brittany


Breton seafood stew


‘scalded’ biscuit


thin pancakes

crêpes dentelles

crunchy crêpes

far breton

prune or raisin flan

Kig ha farz

Breton style pot-au-feu

Fondant Baulois

The rich moist cake from La Baule


chicken and chestnut fricassée


buckwheat crêpe or round flat cake


Breton sausage rolls

gâteau Breton

rich and buttery


bread brioche from the Rhuys peninsula


sweet buttery excess


Breton apple brandy


Breton lollypops—or candy from Bordeaux

oignons de Roscoff

pink onions from Brittany

pain d’épices

spiced honey bread

palets bretons

salt butter biscuits


Brittany’s newest pastry


fortified apple must

Saucisse de Molène

smoked ‘algae sausage’

Text © Dana Facaros

Image by Jacquym