Brittany is renowned for it’s superb seafood. A genuine ‘fruits de mer’ platter normally consisting of freshly caught oysters, lobster, mussels, clams, crab, prawns and winkles is one of the great classics of Breton gastronomy. Roscoff, on the north coast of the region is particularly noted for its delicious lobsters, whilst the oysters that come from Cancale, further east along the coast, are world famous.

Crepes, served plain or with either a sweet or savoury filling are another Breton speciality, and the locally brewed sweet cider is a traditional favourite tipple.

Brittany also produces a large amount of France’s vegetables and some of the best pork, both of which feature extensively on restaurant menus in a variety of dishes.

Regionally produced cheeses include the creamy rind-washed St Paulin, and a variety of Camembert that is very popular with the locals.