Brittany is famous for wheat flour crepes, delicate pancakes with wonderful fillings such as Plougastel strawberries in Kirsh 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 heaped plates of mussels and ‘fruits de mer’ (seafood platter) to ‘cotriade’ (fish stew).

Finistere supplies early vegetables such as artichokes, and local salted butter is used lavishly. Wine is not a product of Brittany so dry white Muscadet or Gros Plant from around neighbouring Nantes is often served with seafood.