Bresse et Dombes is an area famous for its sophisticated cuisine and gastronomy. Everything from the region is wonderful, from the poulets de Bresse to the Valromey truffles, the cardoons to the eggs and cream.
A mayonnaise made with Madeira and orange juice, seasoned with cayenne pepper and finished with chicken livers which are sautéed and then puréed.
A port in the Finistère department, on the Atlantic coast of Brittany. Fruit and vegetables, are exported and wheat and wine are imported through the port. It otherwise carries out fishing, flour-milling and brewing.
Bretagne is the French name for Brittany, a province and region covering the departments of Ille-et-Vilaine, Côtes-d'Armor, Finistère, Morbihan and Loire-Atlantique in north west France. It is noted for agneau de pré-salé, galettes and white haricot beans (US: navy beans), fish and apples, so cider, and potatoes.
A dish from Brittany of buckwheat batter which can have either a sweet or savoury filling and which is then baked or poached. We had breton far made with prunes for breakfast. The sweet version is slightly reminiscent or clafoutis.
