Brittany is a large peninsula « on the edge of the world » as people used to say, in the northwest of France, lying between the English Channel to the north and the Atlantic Ocean to the south. Brittany is one of France’s most rugged regions with hundreds of bays, inlets and islands. It is said that Brittany is a fascinating mix of spectacular coastline known as the « Emerald coast », ancient beautiful towns, historic fishing villages, magical islands and inland woods.
Brittany is one of the six Celtic Nations and used to be a Celtic duchy for more than one thousand years before its annexation to France in 1532. It is a fascinating land rich in culture, tradition and history with a strong regional identity that has been forming during centuries of relative isolation. Brittany is a region proud of its roots and has successfully retained its customs and traditions.
Surprisingly for a people with strong individualistic tendencies, Brittany doesn’t have its own distinctive style of cooking. The only true Breton specialities are pancakes (crêpes, which usually have a sweet filling, and galettes, which tend to have a savoury filling) and cotriade, a fish stew traditionally made from conger eel and the remains of the catch. Generally, Breton cuisine is simple, with little use of sauces, and features much fish and seafood.