A true native of Brittany, as his surname implies, Thierry Breton is a renowned restaurant chef whose Paris establishments are almost missionary outposts for the region’s cuisine. While outsiders may think of Brittany as the land of kouign-amann and buckwheat crêpes, Breton knows—and is happy to demonstrate—that its traditions are much richer.
This nearly 400-page book is handsomely illustrated with photos of many traditional Breton ingredients, including an abundance of seafood (barnacles, lobster, oysters, sole, sardines), as well as game, farm animals, and produce, all of which are profiled with enthusiastic appreciation. The recipes focus on traditional home fare, such as eggs with roast mushrooms, a pheasant terrine with hazelnuts, and veal tongue en croûte.
In French. Hardcover. Color photographs throughout.