Hello! Welcome back 🙂 This time, we’re back on my home continent.
France was another one of those countries I’d probably get some negative feedback for not covering in regions simply because of the sheer importance of French cuisine in the world.
You know what’s kind of funny, though? Everyone talks about French chefs and cuisine being top-class, but when you think of actual French dishes, other than croissants, baguette, and maybe coq au vin not much comes to mind! Well, at least for me. So, as part of my journey, I’m trying to change that.
Bretagne is an interesting region of France; very rustic and windswept, sitting along the northern Atlantic coast. It has a more hardy, down-to-earth feel, if that makes sense.
It’s also home to the delicious galettes savory buckwheat crêpes filled with, honestly, anything under the sun. I loved having them when I visited a crêperie in Giverny, near Paris, and I definitely wanted to make some myself.
So, here’s the French platter: cotriade, a soup built around the catch of the day (or in my landlocked case, the available fish of the day, lol); galette complète, with ham, cheese, and a runny egg yolk to tie it all together; and for dessert, a pastry much like a croissant — but as a cake! Kouign-amann.
Honestly, this one turned out reaaally well and the cider went along with it perfectly. It was also one of the easier countries to cook, so if you ever feel like cooking along with my journey, this is a great place to start. The only involved part was the dessert. The kouign-amann isn’t the easiest bake, but it’s manageable if you follow the steps closely.
Here’s what I brought from Bretagne (2025/09/28)
Click on the arrows to show the full recipe!
Cotriade
A rustic coastal soup from Brittany – hearty, fragrant, and filled with the day’s catch.
Serves 6–8. Thanks to Bretagne-Netz for the recipe inspiration! (bretagne-netz.de)
Galette
A savory Breton classic.
Serves 4–6. Thanks to Moey’s Kitchen for the recipe inspiration! (moeyskitchen.com)
Kouign-Amann
Flaky, caramelized, and unapologetically buttery — the pride of Brittany’s pastry tradition.
Thanks for recipe inspiration: La Paticesse
In a Nutshell:
Bretagne was great – honestly there’s a pattern here. Every country is great haha. But I think it once again shows that France does buttery indulgent flavors like no other.
The Cotriade, while good, was honestly the weakest point of the platter for me, with the Galette and the Kouign-Amann bringing it back up to a solid 7/10 for me, though. Mrs. W2P now loves herself some dessert – giving the kouign-amann a
Hope to see you back next time! Leave a comment if you try any of these!
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