When you come to Brittany, there are two things you look forward to: seeing the sea... and eating. To Saint-Malo, the taste buds are not left out. The corsair city is full of small addresses and typical products to discover.
Here are the essential Breton specialties to enjoy during your stay — and some tips for enjoying them like a real Malouine.
Kouign-Amann: crunchy on the outside, melty on the inside
Lots of butter, lots of sugar... and an irresistible texture. Kouign-Amann is one of the emblems of Breton pastry. This cake with an unpronounceable name (pronounce “kouine-” like the purists) literally means “butter cake” in Breton. It has all been said. It's a clever mix of bread dough, sugar and butter — folded, folded, caramelized. You bite into it, it's crunchy. Then the heart melts.
In Saint-Malo, you will find them in the best artisan bakeries.
Where to eat in Saint-Malo?
- The House of Kouign-Amann, rue de l'Orme
- Sanchez Bakery, near intramural
Our advice? Enjoy it warm, slightly warmed, caramek will only be better, especially with tea at the Baccarat Bar... pure happiness!
Crepes and galettes, a local institution
En brittany, the pancake is not a dessert. It is a pride, a tradition, a know-how. So it's impossible to miss it: the buckwheat pancake filled with ham, egg, cheese or tender scallop, followed by a sweet pancake with homemade jam or salted butter caramel, it's the winning combination.
Definitely worth a try: the complete one revisited with local products. And to learn how to do them yourself, we give you an idea... L'Atelier de la Pancake offers fun lessons (even when it rains).
Cancale oysters: an iodized treasure
Only 15 minutes from Saint-Malo, Cancale is famous for its flat oysters with a subtle iodized flavor. As an aperitif facing the sea, with a glass of Muscadet, it is a local experience not to be missed. You can enjoy them directly at the port, on the oyster farmers' stalls along the pier in Cancale. Facing the sea, with a dash of lemon, a touch of shallots or plain, enjoy them and then you throw the shell into the sea. A local ritual.
And if you prefer softer shells, let yourself be tempted by Bouchot mussels in season.
Salted butter caramel: the Breton sweet drug
Created in the 1970s (and yes, it's not that old), the Salted toffee has become the sweet ambassador of the region. In candy, in sauce, in a spread pot... Salted butter caramel is everywhere, and it is no coincidence. A teaspoon, and you're done: you're addicted. Several artisans from Saint-Malou make very good ones, such as the Guella House or Caramalo. To slip into your suitcase on the way back (if you resist until then).
Kig ha farz, Far Breton, and other curiosities
If you want more substantial traditional dishes, ask for a kig ha farz, a kind of Breton stew served with buckwheat paste. And for dessert? Far Breton with prunes or plain, dense and melting at the same time, will reconcile you with the reputation of prunes. It can be eaten at any time: for breakfast, as a snack, after a walk.
And where to find these specialties in Saint-Malo?
You won't have to go very far. In Saint-Malo, in and around the city center, local markets, traditional restaurants, family creperies and delicatessens offer everything you need for a complete taste immersion.
And for the best addresses where you can enjoy yourself at any time (and often those that are not in the guides), stop by the reception of Grand Hotel de Courtoisville. We love to talk about gastronomy.
Our last tip: try everything. No pressure. You'll be walking enough to make up for it. And above all, you will leave with gourmet memories to tell (and maybe a few jars to hide in your luggage...).
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