Kig ha Farz, a Breton classic
Kig ha farz is a traditional dish from Brittany, particularly popular in the north of the region. It is a hearty meal made of simmered meats and vegetables, served with a buckwheat or wheat âfarzâ â a type of dough cooked in a cloth bag directly in the broth. Simple, generous and deeply rooted in Breton culinary traditions.
Recipe (serves 4â6)
Ingredients:
âą 1 kg mixed meats (beef, pork, or salted pork)
âą 1 marrow bone (optional)
âą 1 cabbage
âą 4 carrots
âą 4 leeks
âą 4 potatoes
âą 2 onions (with cloves)
âą Salt and pepper
For the farz:
âą 250 g buckwheat flour (or wheat flour)
âą 1 egg
âą 50 cl water or milk
âą 1 pinch of salt
Preparation:
1. Place the meats in a large pot, cover with water, bring to the boil and skim.
2. Add the vegetables and simmer gently for about 2 to 3 hours.
3. Prepare the farz by mixing all ingredients into a thick batter. Pour into a cloth bag, tie it tightly and place it in the broth.
4. Cook the farz in the broth for about 1œ to 2 hours.
5. Once cooked, remove the bag, crumble the farz and serve alongside the meat and vegetables, with a little broth.
Have you ever tasted kig ha farz? Let us know what you think.
#kighafarz #bretoncuisine #cotesdarmor #kereliott #slowliving
A Breton kitchen classic: the artichoke.
The artichoke is one of the great vegetables of Brittany, and particularly of the CĂŽtes-dâArmor, where the mild oceanic climate and fertile soils provide ideal growing conditions.
Every year, thousands of tonnes are harvested in the region, making Brittany the main artichoke-producing area in France. For many locals, the artichoke is not just a vegetable but part of the culinary identity of the Breton coast.
In recent weeks, however, the sector has been facing difficulties.
Like other vegetables, artichoke producers are dealing with fluctuating demand and increasing production costs. While the harvest is good, prices are sometimes too low to properly cover the work involved in growing and preparing these large, delicate vegetables.
Fortunately, artichokes remain one of the simplest and most satisfying ingredients to cook.
A very simple Breton recipe
1. Rinse the artichokes and trim the stems.
2. Cook them whole in salted boiling water for about 25â30 minutes, until the leaves pull away easily.
3. Serve warm with a simple vinaigrette made with mustard, vinegar, olive oil, salt and pepper.
Thatâs all it takes: pull off the leaves, dip them in the vinaigrette, and enjoy the tender heart at the end.
And you â what is your favourite way to cook artichokes?
Let us know in the comment section.
#BretonArtichoke #CotesdArmor #EatLocal #BrittanyProduce #Kereliott
5 good reasons to go to a fest-noz
At Kereliott, we absolutely love fest-noz. If you have never heard of one, a fest-noz is a traditional Breton night of music and dancing where people gather to dance in circles or chains to live music. It is lively, social and very much at the heart of Breton culture.
Here are five good reasons to try one:
1. The music is incredible.
Breton traditional music is vibrant and hypnotic. Once the bombards, accordions and guitars start playing, it is almost impossible not to move.
2. Everyone dances together.
You do not need to be an expert. People will happily show you the steps, and within minutes you will find yourself dancing in a line of strangers who quickly feel like friends.
3. It is a true Breton experience.
Fest-noz are recognised by UNESCO as part of the intangible cultural heritage of humanity. It is one of the most authentic ways to experience Brittany.
4. You will laugh a lot.
Between missed steps, spinning circles and the general joy of the dance floor, fest-noz tend to end in smiles and laughter.
5. You will sleep very well afterwards.
After six hours of dancing in circles, your legs will definitely agree.
To find upcoming festoĂč-noz events:
https://www.tamm-kreiz.bzh
@tammkreiz
Have you ever been to a fest-noz?
FestNoz BretonCulture DanceInBrittany LivingTradition Kereliott
