Kouign-amann
The gastronomy of Vannes includes well-known specialties that make the region of Brittany famous. Among these culinary specialties are the famous far breton, a gilded dessert flan that resembles clafoutis, but especially kouign-amann. The name, in Breton, means "soft bread" (kouign) and "butter" (amann). The recipe comes from Douarnenez, in Finistère, but it has spread throughout the region and especially in
Morbihan. Kouign-amann is very popular and generally enjoyed with cider or tea.
Seafood
Your stay in the Gulf of Morbihan is the perfect opportunity to taste delicious seafood. The choice is huge: oysters, shellfish, crustaceans, langoustines, turbots, fish... savor succulent mussels (sauce marinière is made of shallots, parsley, garlic, butter and white wine), a classic dish of Morbihan, or a cotriade, a true Breton bouillabaisse. The many restaurants in the city offer fresh and deliciously prepared seafood.
Gâteau breton
For dessert, gâteau breton is a nice alternative to pancakes, waffles, palets and kouign-amann, and remains among the classics worth discovering. Once carried by sailors during their expeditions as it keeps well, this half-salted butter cake is enjoyed plain or stuffed with prunes and is traditionally cut into a diamond shape. Enjoy yours with coffee or tea. You may even find a delicious salted butter caramel variant...