Kouign Bigouden Pâté Hénaff has been around since 1915! Its simple pork-based recipe, inimitable taste and practical format have made it famous in France and beyond. Since then, it has been passed down through the generations with an unchanged recipe.
At the same time, a host of other products have been developed, including Hénaff sausages and terrines, as well as a number of vegetarian recipes. The shop in Pouldreuzic is waiting for you!
Henaff pâté
Hénaff - Pouldreuzic 
Langoustines - gastronomy Caught off the coast of Bigouden, these damsels are sure to turn heads and tantalise the taste buds! With a good mayonnaise or buttered bread, they can be eaten as soon as they come out of the water (after boiling in water after all).
They are best eaten between May and October to avoid disturbing them during their breeding season.
This little puffed-up pancake is made from a recipe very similar to pancake dough, with baker’s yeast to give it a brioche-like, fluffy texture.
You can only find them in the Bigouden region!
Enjoy it with butter, sugar, caramel, chocolate, jam or simply plain, to savour its unique taste.
Kouign bigoudène
Canned fishCanning is a craft that originated in Southern Brittany in the 19th century and has developed into a veritable industry. Today, the region’s canning factories continue to innovate with ever tastierrecipes. Mackerel, sardines, tuna – and now seaweed! – are cooked and processed in the region’s various canning factories, then tinned ready for your picnics and aperitifs.
They can be eaten on bread or in hot dishes. It’s also the perfect souvenir to take with you, to bring back a little taste of Brittany in your luggage.
Seaweed contains a large quantity oftrace elements.
In Brittany, they are close at hand, so all you have to do is bend down to pick them. Although there are no seaweeds that are toxic to the body, you do need to follow certain rules when harvesting them. First of all, do not pull up the seaweed, but cut it off at the base. Note that spring is the best time to harvest, as the shoots are tender and young.
Some varieties are delicious and easy to cook, such as Himanthalia elongata, nicknamed “sea beans”. Sauté in a pan with a little butter and garlic.
If you don’t feel like picking seaweed, you can buy it ready-prepared in the shops.
Seaweed platter
