Discover Lorient's Authentic Local Cuisine

Traditional Dishes

Lorient, located in the coastal region of Brittany, France, offers a variety of delicious traditional dishes that showcase its rich culinary heritage.

One iconic dish is the "Kig Ha Farz," a hearty stew made with pork, vegetables, and a unique element called "farz." Farz is a type of boiled dough, similar to dumplings, made from buckwheat flour. This dish is often enjoyed during festive occasions and brings people together to savor its comforting flavors.

Another renowned specialty from the region is the "Kouign-Amann," a buttery pastry that originated in Lorient. This sweet delight is made with layers of dough and a generous amount of butter and sugar, resulting in a caramelized, flaky pastry that melts in your mouth.

Seafood is also prominent in Lorient's cuisine, given its coastal location. The "Plateau de Fruits de Mer" is a popular choice among seafood lovers. It consists of a platter filled with various fresh and succulent seafood, including oysters, mussels, shrimp, crab, and langoustines. This dish allows you to explore the flavors of the sea while enjoying the ambiance of Lorient's waterfront.

Famous Restaurants

Lorient is home to numerous acclaimed restaurants that showcase the best of its local cuisine.

1. Le Keroman

Le Keroman is a charming restaurant located near Lorient's fishing port. It specializes in seafood dishes, using the freshest catch of the day. The restaurant offers an elegant dining experience with a menu that features innovative takes on traditional recipes.

2. La Chaloupe

La Chaloupe is a family-friendly restaurant that has been serving authentic Breton cuisine since 1976. Their menu includes a variety of traditional dishes, including crepes, galettes, and seafood platters. The restaurant's cozy atmosphere and friendly service make it a favorite among locals and tourists alike.

3. Au Bon Accueil

Au Bon Accueil is a Michelin-starred restaurant renowned for its refined and creative cuisine. The restaurant sources local ingredients and combines them in innovative ways, offering a unique dining experience. The menu changes regularly to ensure the use of seasonal produce and to surprise guests with new culinary creations.

Recipes

Try your hand at recreating Lorient's delicious dishes with these traditional recipes:

Kig Ha Farz

Ingredients:

• 1.5 kg pork shoulder
• 1 kg vegetables (carrots, leeks, cabbage, turnips)
• 300 g buckwheat flour
• 100 g wheat flour
• 100 g butter
• 2 eggs
• 1 onion
• salt and pepper to taste

Instructions:

1. In a large pot, bring water to a boil. Add the pork shoulder, onion, and salt. Let it simmer for about 2 hours.
2. To prepare the "farz," mix the buckwheat flour, wheat flour, eggs, and butter in a bowl. Gradually add water until you obtain a smooth consistency.
3. In a cheesecloth or cotton bag, place the prepared "farz" dough and tie it securely.
4. Add the vegetables to the pot and cook for an additional 30 minutes.
5. Insert the bag of "farz" into the pot and let it cook for another 40 minutes.
6. Remove the pork, vegetables, and "farz" from the pot. Slice the pork and serve it with the vegetables and a generous portion of "farz."

Kouign-Amann

Ingredients:

• 500 g strong flour
• 40 g fresh yeast
• 10 g salt
• 300 g unsalted butter, softened
• 300 g granulated sugar

Instructions:

1. Dissolve the fresh yeast in warm water. Add the flour and salt, and knead the dough until smooth. Let it rest for 30 minutes.
2. Roll out the dough into a rectangle and spread the softened butter evenly over it. Sprinkle half of the granulated sugar on top.
3. Fold the dough in thirds, like a letter, and roll it out again. Sprinkle the remaining sugar on top.
4. Again, fold the dough in thirds and let it rest in the refrigerator for 15 minutes.
5. Preheat the oven to 200°C (400°F).
6. Roll out the dough once more into a rectangle and fold it in half. Place it in a buttered cake pan.
7. Bake for approximately 30-40 minutes until the pastry turns golden brown and caramelizes.
8. Allow it to cool slightly before removing from the pan. Serve warm or at room temperature.

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