Breton cuisine

thumb|A sweet crêpe opened up, with whipped cream and strawberry sauce on it A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes () or savoury galettes (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette.

Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough, but is also made with laminated viennoiserie dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and steam from the water in the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.

Galette (from the Norman word gale, meaning 'flat cake') is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette ( ; ), a pancake made with buckwheat flour, usually with a savoury filling.

thumb|A Petit-Beurre

cake from Brittany

cooked dish

French gingerbread cake

''''', called ''''' in French, is a buckwheat pancake in Breton cuisine.

The Vitréais, known in Breton as Gwitregad, is a Breton cake. It is a specialty of Vitré, a city in eastern Brittany, France. It is a cake made of apples with salted butter caramel, eggs and almonds.

Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic. Oily fish are typically used, such as herring, sprats, and mackerel. Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used.

thumb|Chouchen Chouchen (Breton: chouchenn) is an alcoholic beverage native to Brittany. A form of mead, it is made from the fermentation of honey in water. Chouchen normally contains 14% alcohol by volume. Traditionally, buckwheat honey is used, and this imparts chouchen's strong colour and pronounced flavour.

thumb|180px|Lambig de Bretagne Lambig (also known as Fine Bretagne, gwinardant, eau de vie or lagout) is a Breton brandy produced by distilling cider. Per AOC, lambig must be aged for a minimum of two years on oak. The beverage is equivalent to the calvados of Normandy.

A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a buckwheat crepe called galette de sarrasin or Breton galette. The French region known as Upper Brittany is the traditional homeland of galette-saucisse, especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche.