Brittany is famous for wheat flour crepes, delicate pancakes with wonderful fillings served as a dessert or stand-by meal. Try savoury gallettes using buckwheat flour with a bowl of cider - the region is France’s largest cider producer.

Brittany’s rich fishing grounds ensure gourmet seafood, from  ‘coquilles St-Jaques’ made with finest Erquy scallops to ‘cotriade’ (fish stew). Brittany is not a wine producer so dry white Muscadet or Gros Plant from around neighbouring Nantes is often served with seafood.

Steamed or grilled chestnuts eaten with salted butter are a delight for autumn visitors while ‘far Breton’ - baked sponge and custard dotted with plums - is an all year round favourite.