Discover Brittany and Morbihan specialities

L’andouille de Guémené (pronounced Guémné) directly from the producer (Andouille Quidu in Guémené on Scorff).
If you make the trip, do not hesitate to visit the chapel Ste Barbe and St Fiacre du Faouët, the Forges de Quénécan, and have lunch in the village of Guémené / Scorff.
The cheese of Timadeuc (trap) : at the monastery of Timadeuc on the edge of the canal from Nantes to Brest (Timanoix is also very appreciated.( It is proposed with walnut liqueur). To be enjoyed on its own or as a hot toast (delicious gratiné). and walks along the canal.
La fromagerie de la mer (Baden): selection of farmhouse cheeses, some with seaweed, all matured in grol salt. 100% made on the spot, and made from the milk of their grazing cows.
  • Oysters: to taste them “feet in the water”, meet us at :
  • La Trinité sur Mer : the Pearl of Quéhan
  • Larmor-Baden : Ets le Gougec (just before the tidal bridge coming from Vannes, before entering the village)
Kerniel cider : in Camors, produced on the spot, 100% local.

The kouign-Aman: It should always be placed in a hot traditional oven (never in the microwave) to appreciate its crispy and caramelized side (served with a scoop of vanilla ice cream is even better). It freezes very well.

The biscuits: directly from the producer: “galettes bretonnes- palets et autres biscuits bretons”: Biscuiterie JOUBART in PONTIVY or Biscuiterie de KERLANN in VANNES (choose your own cakes and prepare your bags – sale by weight).
Biscuiterie LE DREAN in GUEGON near Josselin.

Breton cake : plain, filled with salted butter caramel, raspberry or prune jam: (in Vannes) Rue St Vincent (at the port) maison LEBRUN. (Not especially Breton, but absolutely delicious: the “apple soufflé” tart is the speciality of this pastry shop).

Le Gochtial : (“Brioche du pauvre”, or “Pain-brioche”) : the only one, the real one : in St Armel at the “Moulin à café”. Open every day, except Monday, from 7.30 am to 1 pm and from 2.30 pm to 8 pm. (4.50 euros each). Perfect for breakfast, snack, or toasted (with salted butter of course), hot with foie gras, various salads… In French toast once stale. (Freezes very well)

Buckwheat pancakes: as soon as you arrive at one of the above crêperies, order a dozen or ½ a dozen pancakes, and leave with them at the end of your meal. To reheat them, pass the pancake (folded in 2) very briefly under the water tap, shake it and put it in the pan, turn it over and serve as you wish.

Biscuits and salted butter caramel: “Le Hangar” in Ploërmel (the old train station) (with a shop and a restaurant corner at midday – tea room), you are close to the lake (golf course, water sports centre, hydrangea road…).

Les Niniches (in Quiberon) : candy store (between lollipop and mini candy cane) plus free museum space.

Canned sardines: La Belle-Iloise in Quiberon (a little bit everywhere in Morbihan, but, factory, museum and shop to recommend after a walk on the wild coast)

Les Nénettes à Vannes (succulent little filled chocolate cones) very pretty and above all delicious (you can find them in the covered market hall on market days in Vannes: Wednesday and Saturday morning). Made by a mother and her chocolate maker daughter.