The cuisine from Brittany is quite robust. Bretons like to retain a strong identity in their culture. Their dishes make the most of what is around. They are renown for being amazing fishermen but also to grow a lot of vegetables. Artichokes, cauliflowers and cabbages are the main part of their production. In this workshop, I chose dishes which i think are a good representation of Breton cooking outside Brittany and will tempt you to this amazing coastal region of France.
- Paté de campagne, chou fleur au vinaigre et miel (traditional pate with honey pickled cauliflower)
- Poisson en papillote, artichaux, tomates, broccoli, fumet de poisson epicé (fish cooked in a paper bag with artichoke, tomatoes and broccoli and a lightly spiced fish and cider reduction)
- Quatre quarts Breton renversé aux pommes caramelisées (traditional Breton cake with apples caramelised in salted butter caramel
Sunday 22nd October 2023