An overview of Breton culinary specialities
Brittany is renowned for its magnificent landscapes and endless beaches, but also for its gastronomy and its many local specialities.
From sweet and savoury to the iconic dishes of Brittany's restaurants, find out more about some of our culinary specialities here.
You can find Comté de Goëlo cider in the grocery shops of Binic-Etables-sur-Mer, not forgetting the Boujaron, which is much more than a brandy!
The sailors who left for Newfoundland called the small tin measure used to distribute rations to the sailors "Boujaron", and by association Boujaron became the drink itself.
It is the only brandy in our heritage that can be traced back 400 to 500 years to the Grande Pêche in Newfoundland, Iceland and Greenland.
Born and bred by the sea in the Pays Goëlo between Bréhat and St Brieuc in the Côtes d'Armor, from the best ciders in the Comté de Goëlo, Boujaron is today an authentic maritime eau de vie, assertive, invigorating, with a pronounced woody flavour and a taste of adventure, reminiscent of the spirit of our old sailors!
You'll find their products at the "Au panier de Patou" grocery shop and the "Pupitre" cellar on rue Joffre, as well as in some of the resort's restaurants.
Find out more about Boujaron and the Ponto cider house on their website.
In April 2023, the Ponto cider house took part in the TV programme "Bougez Vert" to present their production and pass on their passion and traditional know-how!
Meeting with
Martine & Jacques Barreau,
local producers
What is the Boujaron?
Jacques Barreau: "The Boujaron was originally a measure of brandy. This measure represented 1/16th of a litre, or about 6 centilitres. It was customary for ships to carry brandy on board to ward off the cold and keep them going. This tradition dates back some 400-500 years and developed mainly in the cod fishery between Newfoundland and Iceland, a fishery that was practised here in the Pays Goëlo. [...] When there was an exceptional event, the captain could give a double dose. And Boujaron was even used to treat wounds. Some sailors also exchanged Boujaron in Iceland for sheep's wool clothing."
Is this a tribute you are paying to the seafarers by producing their alcohol?
Jacques Barreau: "Today, I believe that all of us in the Goëlo region have a duty to remember and show consideration for these former sailors who sacrificed their lives. The Boujaron is a symbol of everything they went through. We must honour the memory of these seafarers. I learnt to make boujaron with my grandfather and I want to perpetuate the values that are part of our country's history.
How long does it take to make a good Boujaron?
Jacques Barreau: "To make a good Boujaron, you have to let it age for ten years, 120 months to be exact. The result is a 42% alcohol without any additives!
A micro-brewery set up in 2016 in Binic-Etables-sur-Mer, UNCLE, La Brasserie des Tontons, produces locally rooted Breton beers that are open to the world. The brewery was born out of the travels and discoveries of its creators: Mathieu, Benoit and Benjamin. They create Anglo-Saxon-inspired recipes (Pale Ale and IPA beers) with a fruity flavour and aromas of citrus, pine and a certain bitterness. Not to mention their highly polished communication.
You'll find their products in the "Produits Régionaux" shop, in the "Pupitre" cellar on rue Joffre, and in most of the town's restaurants.
The best part?
They won the human adventure prize at the Trophées du Tourisme 2021!
Sale of farm produce in Lantic.
3 rue de Sous la Ville
22410 Lantic
02 96 71 97 12
www.lafermedesouslaville.fr
The walnut of the scallop in the Bay of Saint-Brieuc is white from October to March and not curdled!
Cod is filleted, dried or salted, or both. It is then known as cod.
Binic-Etables-sur-Mer Tourisme
6 place Le Pomellec
22520 Binic-Etables sur Mer
Tel. 02 96 73 60 12
Opening hours:
Monday to Saturday: 9.30am to 12.30pm and 1.30pm to 5.30pm. Closed on Tuesday mornings and Thursday afternoons
Closed on Saturday afternoons between November and February.