Salted butter
Whether it comes in a slab or block, the butter must contain a minimum of 82% dairy fats and 2% dry matter (lactose, lactic acid, proteins and vitamins). For a long time the butter was salted as a way of preserving it. Today it is more a question of taste and culinary chemistry.
Why is butter in Brittany salty?
The answer perhaps lies in the fact that the area was for many centuries exempt from paying the “gabelle”, a heavy tax on the salt trade - or because the area is close to Guérande which is famous for its salt!
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Chocolate Fudge Cream (made with salted Breton butter)
This scrumptious chocolate fudge cream made with salted butter comes from the Cercle Culinaire de Rennes in Ille-et-Vilaine.
First, make the fudge sauce. Place the sugar in a saucepan and add the water. Cook until a light golden colour. Remove from the heat and add the 100ml single cream. Mix and cook for a few minutes, then away from the heat gradually add the butter (very cold and cut into small pieces).
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Mussels steamed in white wine with cauliflower cream and crispy-fried leek
Clean the mussels. Wash in cold water, changing the water several times, then leave to drain in a colander. Chop the shallots.
Melt the butter in a large saucepan, add the shallots and sweat* them for one minute. Add the wine and allow to evaporate slightly.
Add the mussels, season and cook them until they open. Remove them from the pan, strain the liquid and keep to one side. Shell the mussels.
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Pollack fillet with Armorique purée and cockles
This recipe for pollack fillet comes from the Cercle Culinaire de Rennes in Ille-et-Vilaine.
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Sévigné Roulade - Rolled Stuffed Guinea Fowl
An original recipe from Joseph Froc, chef at the Le Pen'Roc hotel-restaurant at Châteaubourg in Ille-et-Vilaine. Simple and delicious, your guests will be very impressed !
Bone the guinea fowl, then flatten the meat to an even thickness. Keep the trimmings for the stuffing.
- For the stuffing:
Brown the shallots, mushrooms and walnuts in butter, then leave to cool. Chop the guinea fowl trimmings and the chicken breast, mix with the egg, shallot mixture and chopped parsley. Season.
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The traditional buckwheat galette (a type of pancake)
The galette saucisse (sausage wrapped in a savoury galette)is a very important part of everyday food in Upper Brittany and is the takeaway food for every occasion including markets, festivals and sports events.
However, there are many other simple fillings for a galette - here are just a few:
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