Brittany: Some like it buttered!

Galette-saucisse, Breton galette, kouign-amann or andouille de Guémené: These are some of the rich, tasty specialties that are the pride of Brittany! But their recipes sparks debate.

Thanks to its unrivalled authenticity and generosity, Breton cuisine has made its mark on the international gastronomic scene. Among Bretons, however, the culinary art is a subject of divergence. Should we say “crêpe” or “galette”? Where does the kouign-amann really come from? And while some see the slightest departure from traditional recipes as heresy, others don’t hesitate to innovate…

We crisscross this region of northwest France to meet chefs, butchers, pastry cooks and passionate amateurs, ready to share the secrets of their recipes. Blending humor and tenderness, this film offers an in-depth look at Brittany’s culinary heritage and its evolution.