The gastronomy of Vannes includes well-known specialties that make the region of Brittany famous. Among these culinary specialties are the famous far breton, a gilded dessert flan that resembles clafoutis, but especially kouign-amann. The name, in Breton, means "soft bread" (kouign) and "butter" (amann). The recipe comes from Douarnenez, in Finistère, but it has spread throughout the region and especially inMorbihan
. Kouign-amann is very popular and generally enjoyed with cider or tea.
Your stay in the Gulf of Morbihan is the perfect opportunity to taste delicious seafood. The choice is huge: oysters, shellfish, crustaceans, langoustines, turbots, fish... savor succulent mussels (sauce marinière is made of shallots, parsley, garlic, butter and white wine), a classic dish of Morbihan, or a cotriade, a true Breton bouillabaisse. The many restaurants in the city offer fresh and deliciously prepared seafood.
For dessert, gâteau breton is a nice alternative to pancakes, waffles, palets and kouign-amann, and remains among the classics worth discovering. Once carried by sailors during their expeditions as it keeps well, this half-salted butter cake is enjoyed plain or stuffed with prunes and is traditionally cut into a diamond shape. Enjoy yours with coffee or tea. You may even find a delicious salted butter caramel variant...