Perros-Guirec Hotels

The process of cooking and serving is also a very complex and demanding exercise, during which you have to keep with various traditions. Delicious sweet pancakes are cooked of white flour; they can be served with a wide variety of fillings. Galettes are popular too; those are savory pancakes cooked of buckwheat flour. The latest is also a rather peculiar attribute of the national cuisine; local residents have begun to use it many centuries ago. It was used instead of wheat flour that was considered a more expensive product.
Local cuisine is quite caloric and servings are of impressive size, because peasants and sailors were authors of popular national treats; recipes of local cuisine remain unchanged for centuries. Local restaurants would appeal to those who are fond of seafood; they serve delicious lobster, mussels and oysters. Seafood, which is considered a real delicacy in many countries, has long been a daily meal in Bretagne.

The region has dozens of oyster farms; locals prefer to eat this exquisite product raw, sprinkled with lemon juice and with a glass of white wine. Fans of less specific dishes can taste oysters cooked with cream sauce. Among other popular national dishes, Kouign-Amann, a rich cake with butter, is worth mentioning; fans of meat delicacies will appreciate kig ha farz. It is cooked of different kinds of meat in a quite original way: a linen bag is used as a ware and the main seasoning is buckwheat flour. The most common dessert is Farbreton, a sweet cake with plum stuffing, and, of course, delicious thin pancakes.
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