Breizh identifies the ingredients and dishes in Brittany from Guérande to the peninsula of Crozon: the inevitable Kig ha farz and Kouign-amann are part of course, but also more unique dishes, such as Roasted Rennes Cuckoo with cider and quinces, scallops of the Bay of Morlaix with vegetable broth, Soufflé au chouchenn.
A sumptuous book, richly illustrated by the talented photographer Louis Laurent Grandadam, who brilliantly promotes a gastronomy with strong character.
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