Bretagne

//La Gastronomie de Bretagne//

In the third century, the Bretons fled the British Isles and went to Armorica, which they renamed Bretagne. The Franks tried to get the Bretons to submit to their power, but the Bretons then beat the Franks in battle several times, so the French king made Nominoë the first Duke of Bretagne thinking he would not try and oppose the domination of the Franks. This action backfired, as Nomioë acted independently as soon as he got the throne and led the Bretons to defeat the Franks. Nomioë, after defeating the Franks then conquered four other territories which spread the Bretons land more into France. 1203-1341 was a time of prosperity, but from 1341-1365, Jeanne de Penthièvre and Jean de Monfort started a war, which Monfort won in 1364. From 1355-1488 Bretagne experienced its golden age. Then in 1506, the Claude of Bretagne became the queen of France. Bretagne and France became friends in 1532 by signing the “Everlasting Union”. In the former province of northwestern France, Bretagne is a peninsula going out into the Atlantic Ocean and is bordered by the English Channel and the Bay of Biscay. Bretagne has a rich Celtic heritage, and about a quarter of the people living there can speak Breton. Bretagne's capital, Rennes, is its traditional cultural center. Bretagne's nickname is Armor, which is Breton for “country of the sea”. Bretagne's economy centers around fishing and sailing. Bretagne is a misty region covered in woods and small fields.



**Resources for Food** Because it is located on the coast of France, Bretagne brings in a lot of fish and fish-related foods. Consequently, they make a lot of dishes like Cotriade, which typically has conger, eel, and cheese in it. This region also is famous for its pork (ex. Andouille Guéméné: literally, sausage and seaweed), sea salt, and fruit (figs and apples). Figs are abundant in Bretagne because they grow well in coastal regions.

**Far Bret****on** **Les ingrédients** 60cl de lait entier 1 grosse gousse de vanille 4g de sel de guérande 100g de farine T55 2 pincées de levure chimique 120g de sucre semoule 6 jaunes d'oeufs 2 oeufs 150g de pruneaux Faire tiédir le lait avec la gousse de vanille grattée et le sel. Dans un saldier, fouetter le sucre, les oeufs, les jaunes, la farine et la levure puis rajouter le lait tiède. Beurrer un plat à gratin, verser la préparation puis répartir les pruneaux. Veiller à prendre un plat suffisament grand pour que l'épaisseur du flan ne soit pas trop importante. Enfourner pendant 40 minutes dans le haut du four.
 * Au travail**

** L'histoire de Far Breton ** Originally made with buckwheat flour, Far Breton was a savory dish in the 18th century, with meat on the inside instead of figs. However, it quickly became more popular as a rich dessert, so figs were substituted for the meat, and a more custard-y flour mix replaced buckwheat. It was thoroughly enjoyed by the upper class at the time, and is still eaten all across France today!

Bretagne.com []  [] [] http://images.interchalet.com/teaser/bretagne_ferienhaus.jpg http://wikitravel.org/upload/en/f/fe/Carte_Localisation_R%C3%A9gion_France_Bretagne.png http://www.all-creatures.org/anex/pig-01.jpg http://mangiaconme.files.wordpress.com/2010/11/figs_230_6gu.jpg
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