Culinary specialities of Morbihan

When you come to Brittany, it's all about enjoying the countryside, coastline and forests, as well as savouring the local specialities. good local products. After a day at the beacha hiking or a shopping spree, Breton delights won't go amiss. Our camping in Carnac in Southern Brittany invites you to discover the products that are so characteristic of the region. Sweet or savoury, the Morbihan coast you're in for a treat!

Freshly caught fish and shellfish

Coastal town, Carnac is ideal for enjoying seafood products.

Avec l’Océan Atlantique à proximité, vous serez sûrs de goûter à des poissons fraîchement pêchés et à de nombreux crustacés.

L’un des plus reconnus dans la ville reste indéniablement the oyster.

Avec une quinzaine d’ostréiculteurs exerçant dans l'anse de Pô, venez avec plaisir déguster les huîtres disponibles à la poissonnerie ou dans les restaurants.

À l’honneur, il y a également clams, cockles, periwinkles, razor clams, mussels, prawns.

Mangés, crus, cuits ou farcis, les crustacés font la part belle à the Morbihan region.

Pour un moment iodé et savoureux, appréciez également les autres produits locaux de la mer bretonne : spider crabs, lobsters and langoustines, prawns, lobsters and crabs.

Pour les poissons, laissez-vous séduire par le bar (nommé loup en Méditerranée), le lieu jaune, l’éperlan, le calamar, les sardines et bien d’autres mets de la mer.

Savoury specialities in Carnac

When you think of Brittany's flagship dish, it's impossible not to think of the Breton pancake. An emblematic culinary speciality, it can be made in many different ways. Made from wheat flour or buckwheat (more common in the region), the best-known pancake is still the wholemeal one: ham, mirrored or scrambled egg, grated cheese. But the crêpe has been enjoyed since the 13th century, and has since been made in many different ways. You have a good number of choices to choose from in the various crêperies in Carnac and the surrounding area.
L'andouille de Guéméné is also very popular in the region. Pork-based charcuterie, smoked then cooked in water, it can be eaten on a charcuterie platter, grilled or in a buckwheat pancake. And to wash it all down, there's nothing better than a good bowl of cider sweet, brut or demi-sec.

The sweet pleasures of the Gulf of Morbihan

Buttery pastries

Brittany's leading speciality remains the sweet crepeThese can be eaten with a variety of toppings (salted butter caramel, chocolate, sugar, jam, honey, lemon, etc.): Far Breton. Made with eggs, flour, semi-salted butter and sugar, it is often topped with rum, prunes or sultanas for our greatest pleasure. And let's not forget one of our great specialities: the famous Kouign-amann. Traditionally made with bread dough, salted butter and sugar, this cake has even crossed borders. And, it now has its own national day, established on 20 June 2015 in San Francisco.

Crème caramel and sweets

Salted butter caramel is to be enjoyed without moderation in different forms: pancakes, waffles, ice creams, sweets, etc. There's no better way to enjoy a creamy sweet and savoury treat! Invented in Quiberon in 1977, the crème de caramel called the salidou is prepared by La Maison d'Armorine. The confectionery also offers another Quiberon creation: the niniche. A small, long lollipop, the niniche comes in around fifty fruit- or caramel-based flavours. In Carnac, let yourself be tempted by the region's emblematic dishes for a tasty and unforgettable holiday.