Weighing in on the crêpe vs galette debate
Most visitors arrive with one aspect of Brittany cuisine on their mind: pancakes. Luckily there's a host of places waiting to indulge every batter-based fantasy. You'll come across vans selling galette-wrapped sausages smothered in mustard and little crêperies serving sweet and savoury favourites.
Traditionally, galettes and crêpes are eaten as part of the same meal. Savoury buckwheat-flour galettes come first, topped with combinations like ham, egg and cheese (known as the “complete”). White-flour crêpes are served for dessert. Forget about Nutella – if you want to embrace all things Breton, you need to drizzle your pancake with salted butter caramel sauce.
Brittany – the original home of salted caramel
The creation of salted butter caramel (caramel au beurre salé) stems back to the 1500s. In those days, Brittany was the only region to be exempt from a salt tax known as the gabelle. As such, salt was liberally sprinkled in the local cuisine – a tradition that remains evident in Brittany’s famous salted butter today.
It’s thought the next step came about in the 1970s when an ingenious pâtissier decided to use salted butter to make caramel. A beautiful union was born, and today you’ll find salted caramel across the region.
Exploring the market in Rennes
Away from the coast, one of the other joys of Brittany is shopping in the local markets. One of the best is in the capital, Rennes. It's the second-largest market second in France (after Lille), and sprawls through the centre of the small city.
Trestle tables groan with local produce throughout the year. The likes of rhubarb, asparagus and scallops in spring and artichokes, currants and bundles of herbs in summer. Come autumn, apples and mushrooms are on sale, while in winter cabbages, potatoes and carrots add colour to hearty dishes.
Find out which season works best for you in our guide to the best time to travel in France.