à la bretonne

/ah lah breh-TOHN/

"In the style of Brittany." This describes various ways of preparing foods. 1) with white haricot beans (US: navy beans), for which Brittany is know, in sauce à la bretonne, particularly served with lamb. 2) fish with a sauce containing prawns, capers and gherkins (US: dill pickles). 3) It also describes a way of preparing fish or poultry with sauce à la bretonne, consisting of white velouté wine and cream sauce with mushrooms, often with celery, leeks and beans.



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