Over the centuries, France has become known both for the exquisite fine wine produced there and the indulgent and unique cuisines found throughout the country. The beautiful region of Brittany including Plouguerneau is no exception to this, boasting a decadent list of local delicacies that draw residents and tourists alike to delight in the unique tastes of the area. In fact, whether you’ve got an experienced palate for gastronomy or simply enjoy trying new things, tasting the food in Brittany is as much a part of the experience as visiting the Louvre or snapping pictures of the Eiffel Tower. If you’re planning a visit to the Brittany region, here are five foods to take note of and add to your must-try list.

Moules Marinières

Wherever you are in Brittany, you'll see moules marinières on almost every restaurant menu. It's seen as an affordable dish, and is a delicious option whether you're stopping for a light lunch or as part of a three course dinner. You can find moules marinières across France, but Brittany's mussels are some of the freshest. Ingredients: Mussels, butter, echalotes, white wine, persil, thyme, laurel, salt & pepper.

Kouign Amann

is described in the New York Times as "the fattiest pastry in all of Europe." The name comes from theBreton language words for cake (kouign) and butter (amann). It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (resulting in its layered structure) and the sugar caramelizes.

Far Breton

is a traditional cake or dessert. Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. Prunes or raisins are common additions. I suggest to soak the dried fruits in alcohol; this is not traditional practice but makes an interesting variation. Far Breton as served in Brittany is often cooked to a much more "burned" appearance than online recipes indicate; the top of the custard appears nearly blackened rather than golden-brown. It is delicious!

Galette

If you ask Bretons they invented pancakes or as they call them – galettes. And this is the fact they are not ready to debate. Savoury pancakes are tasty traditional food made with buckwheat flour. They are eaten as a main course with ham, cheese or eggs. Or for those who are brave enough, even with andouillette, a coarse-grained sausage made with pork intestines.

Cotriade

The Cotriade is a derivative of the Breton name “kaoteriad” denotes the share of the catch returned by the sailor, and the contents of the “kaoter” (cauldron). The Cotriade is the coastal dish that was prepared by the family on the dock or at the back of the boat, or even on deck by crews at sea. It is used the same way as bouillabaisse, that is to say, by drinking the broth first and then tasting the different fish then. This dish is served with potatoes boiled in water, topped with a drizzle of oil and vinegar.