France is most well known for its wonderful wines, cheeses and, of course, crêpes. But did you know that Brittany has its own special version of the traditional crêpe? The galette is one of Brittany’s staple foods. Unlike crêpes, which are typically made of wheat flour and are usually sweet, galettes are made of blé noir, or buckwheat, which gives them their distinct, chocolatey color. Galettes are typically served with savory foods such as potatoes, ham, cheese and eggs.
In a traditional Breton restaurant, a galette is normally served with hard or sweet cider (cidre brut or cidre doux) in a small ceramic cup (une bolée) or pitcher (un pichet). The cider pairs well with the savory filling of the galette. After chowing down on the galette, a crêpe typically follows as a dessert. Yum!
I went to the restaurant La Rennaise, one of my favorite crêperies in Rennes. I tried a galette filled with potato, cream and emmental cheese, along with a cup of cider from a local producer near Rennes. For dessert, I had the classic crêpe flambée, this time filled with crushed apple.
