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Breton cuisine
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Breton cuisine
by Stark on Wed 3 Dec 2008 17:48
Breton cuisine specializes in cotriade, an eel stew traditionally made with varied other fish, palourdes farcies which is baked clams with herbs, garlic and shallot, or pot au feu d'homard which marries lobster, scallop, mussel, shrimp and oyster in a delicious stew. Unlike the rest of France which prides itself on its wines, the drink of choice in this region is cider!
- Stark
- Posts: 6
- Joined: Wed 26 Nov 2008 15:33
1 post • Page 1 of 1
