A 100% Breton Menu: Recipe Ideas
Fancy a stopover in Brittany for the length of a meal? Here's a 100% Breton menu, designed from the very first toast to the last sweet bite, to introduce your guests to the rare treasures of our Breton coasts. A menu unlike any other.
Aperitif: the best of Brittany to enjoy
To go with this aperitif, choose a Breton Kir (dry cider and blackcurrant liqueur): a local tradition that sets the mood right away.
Cut small avocados in half, remove the pit, and fill each half with our White Germon Tuna Rillettes. Sprinkle with crumbled mimosa egg yolk and a few fresh herbs. A simple, colourful and generous starter bite.
Chef's tip: pair with a glass of chilled Muscadet.
- Toasts with Blue Lobster Rillettes with Kari Gosse
On a slice of grilled baguette, spread the Lobster Rillettes with Kari Gosse. Kari Gosse, a spice blend born in Lorient in the 19th century, brings a unique exotic note to Breton lobster.
Chef's tip: add a light garnish of chopped chives or lemon zest.
.jpg)
tarter: Breton freshness
- Scallop Rillettes in Breton Style verrines, crunchy radish and lemon zest
Fill small glasses with Scallop Rillettes in Breton Style, topped with thin slices of crunchy radish and fresh lemon zest. A light, fresh starter served cold, far removed from winter recipes.
Chef's tip: a few sprigs of dill or chives add a touch of colour.
Cut the salmon into thin slices and arrange them on a plate. Drizzle generously with our Crab Oil with Bird Chili, add a few fresh herbs and a turn of the pepper mill. A simple, elegant and visually refined starter.
Chef's tip: prepare the plate just before serving so the salmon stays nice and cold.
.jpg)
Main course: the generosity of our coasts
Cook the tagliatelle al dente. Pan-fry the prawns for a few minutes on each side until nicely coloured, then coat everything with our warm Lobster Oil. Toss gently to coat the pasta well. A rich and generous dish.
Chef's tip: add the oil off the heat to preserve all its aromas.
Pan-fry the hake skin-side down with a drizzle of olive oil. For the sauce, stir our Seaweed Tartare with Capers & Gherkins into melted butter. Serve with roasted baby potatoes.
Chef's tip: a mineral Muscadet or a Chablis perfectly highlights the delicacy of the hake.
.jpg)
Dessert: the Breton sweet touch
Dice Plougastel strawberries and marinate them in a mix of seaweed oil and icing sugar. Serve with a few basil leaves and a scoop of strawberry sorbet.
Chef's tip: enjoy well chilled, to preserve the crunch of the strawberries.
- Breton “Far” with prunes
Finish this menu with a homemade Breton far, soft and fragrant with prunes, prepared according to the traditional recipe passed down from generation to generation along our coasts.
Chef's tip: serve it warm, with a generous spoonful of thick crème fraîche and a touch of melted salted butter on top.
For the biggest sweet tooths, a tchoumpôt (or kouign pod), a caramelised butter pastry unique to the island of Groix, will bring the meal to a close with a 100% local touch.
.jpg)
A meal that smells of Brittany
From the aperitif to dessert, this 100% Breton menu celebrates the iodized flavours and artisanal know-how of our cannery on the island of Groix. Seafood rillettes, culinary oils, and seaweed tartare: every recipe reveals the authenticity of Groix & Nature products, designed to elevate both your festive meals and your everyday cooking.
Feeling like hosting with flavours that tell the story of Brittany? Discover our full range of seafood products now and create your own Breton menu, from the simplest to the most indulgent.
