This is the
searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Brittany is the anglicised name for Bretagne, a province covering the departments of Ille-et-Vilaine, Côtes-du-Nord, Finistère, Morbihan and Loire-Atlantique in north west France. It is noted for agneau de pré-salé, galettes and white haricot beans (US: navy beans), fish and apples, so cider, and potatoes.
|Map of Brittany (Bretagne), with thanks to www.map-of-france.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: France
Most frequent region: Brittany
See places: French food and cuisine, Bigouden, Brest, Finistère, Morbihan
See foods and dishes: à la bretonne, Abbaye de la Meilleraye, agneau de pré-salé, bardatte, Belon, beurre breton, à la bigoudenn, bolée, boudin noir breton, bouillie, breton far, breton gâteau, Camus de Bretagne, à la cancalaise, casse rennais, choquart, cotriade, craquelin, crème à la bretonne, crêpe dentelle, galette, haricots blancs à la bretonne, homard à l'américaine, homard à l'armoricaine, kouign amann, marenne, oeufs à la bretonne, palourdes farcies, pibale, Saint-Paulin, sauce bretonne, Trappiste de Campénéac