top of page
bouton réservations
Bouton contact
bouton accès
Crepe bretonne


Manoir du Stang

La Forêt Fouesnant - Brittany

Hotel: Open from April 28 to November 5, 2023

Activities: Every day from 2 p.m. to 5 p.m.

Discover the culinary specialties of Brittany

Cidre de Bretagne


Renowned for their freshness and variety, they can be found all along our coasts or further offshore, from the ports of Concarneau to Guilvinec, via the oyster farms.

Demoiselles" or langoustines, which are very common in the Iroise Sea, are one of the region's specialties. Usually served fresh after cooking, with a lightly lemony homemade mayonnaise
perfect for sunny days.

Oysters, with the first oyster farm just 30 minutes away, are world-renowned, and each has a different flavor depending on the freshwater input at the place of production.

Crab cakes (or Dungeness crabs) and spider crabs (less well known
but with a finer taste) are also present in large numbers on our coasts. Caseyeurs bring them in, as do lobsters.

Brittany offers a wide variety of other seafood, including scallops, whelks, periwinkles, cockles, clams and prawns.

They're an integral part of Breton gastronomy, and you can find them in La Forêt-Fouesnant directly at the vivier de la Forêt or the vivier de Penfoulic!

Crepe bretonne
Kouign Amann
Far breton
Biscuiterie de Benodet

Cornouaille & Lambig cider

"Le Cornouaille": Brittany's only PDO cider, born of traditional know-how adapted to new techniques, is produced all around Quimper.

Here, 100% pure juice, unpasteurized, naturally effervescent!

Particularly rich in tannins, which give it its characteristic golden to orange color, it has a good balance between sweetness and bitterness.

Not just cider... Lambig (cider brandy) and Pommeau (a blend of apple juice and Lambig) are among the traditional but lesser-known drinks you'll come across.


The Fouesnant region boasts a number of cider makers, including Men ez Brug, Ponterec, Séhédic and Thomas à Lanjulien, to name but a few, where you can taste and buy their products directly.


Our advice: avoid sweet cider, which is a heresy, and prefer a fruity cider or apple juice.

Crédits: la quotidienne

Crepes, galettes and cakes from Lower Brittany

Crepes, which are particularly thin in our region (because the soil in Cornouaille is historically less fertile), can be both savory (Sarazin or buckwheat crepes) and sweet (wheat crepes). Crêpes dentelles or gavotte originated in Quimper!

In crêperies, festou noz or at markets, you'll find them everywhere, deliciously filled: whole (the classic), with the ingredients of your choice or simply with butter.

In Cornouaille, galettes are wheat pancakes as thick as pancakes, often with a chocolate or apple filling. Often eaten as a snack because they're easy to transport, a happy by-product is the galette de Pont-Aven, a small buttery cookie!

Kouign Amann, gâteau breton and Far are delicious 19th-century pastries and must-haves. Avoid buying them in supermarkets, which are often bland and suffocatingly Christian.

The secret of these pastries: butter, butter, butter and a touch of rum!

Vocabulary and expressions :
A buckwheat pancake is often eaten kraz (dry in Breton, i.e. slightly crispy)!
Complète jambon or "andouille": buckwheat crepe topped with an egg, grated cheese and ham or sausage.
Gavottes (or crêpes dentelles) are not to be confused with the gavotte, Cornouaille's 8-time dance.

bottom of page