Breton cuisine
E617169
Breton cuisine is the traditional food culture of Brittany in northwestern France, renowned for its crêpes, galettes, seafood, and use of local dairy and buckwheat.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Breton cuisine canonical | 2 |
Statements (50)
| Predicate | Object |
|---|---|
| instanceOf |
French cuisine
ⓘ
regional cuisine ⓘ |
| alsoKnownAs | cuisine bretonne ⓘ |
| associatedWith |
Breton culture
ⓘ
Breton identity ⓘ |
| characteristic |
combines sweet and savory crêpes
ⓘ
extensive use of buckwheat ⓘ extensive use of salted butter ⓘ famous for crêperies ⓘ strong focus on seafood ⓘ |
| country | France ⓘ |
| influencedBy | Atlantic coastal environment ⓘ |
| influences | French crêpe culture ⓘ |
| notableDish |
Breton buckwheat galette
ⓘ
Breton cider crêpe ⓘ Breton galette-saucisse ⓘ Breton lobster NERFINISHED ⓘ Breton mussels ⓘ Breton oysters ⓘ Breton pancakes with andouille ⓘ Breton salted butter caramel crêpe ⓘ Breton scallops NERFINISHED ⓘ cotriade ⓘ crêpe ⓘ far breton ⓘ galette ⓘ kouign-amann ⓘ |
| region | Brittany NERFINISHED ⓘ |
| servedWith | cider in bolée ⓘ |
| typicalCourse |
savory galette as main course
ⓘ
sweet crêpe as dessert ⓘ |
| typicalDrink |
Breton cider
ⓘ
chouchen ⓘ |
| usesIngredient |
andouille sausage
ⓘ
apples ⓘ buckwheat flour ⓘ caramel ⓘ cider ⓘ cream ⓘ eggs ⓘ fish ⓘ milk ⓘ pork ⓘ salt ⓘ salted butter ⓘ sea salt ⓘ seafood ⓘ shellfish ⓘ sugar ⓘ wheat flour ⓘ |
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.