The Solitaire du Figaro stages often start in Brittany. Gouren, a style of folk wrestling, is the most popular Breton sport. The Boule bretonne is related to pétanque. The Palets, common in Upper Brittany and in other French regions, is also related to pétanque, but players use iron disks instead of balls and they have to throw them on a wooden board. Gaelic football is also a growing sport in the region, with club teams and a 'county' GAA team representing Brittany against other European 'counties' such as Galicia. Cuisine Although Muscadet and Gros Plant white wines are produced south of the Loire, the traditional drink of Brittany is cider. Brittany is the second-largest cider-producing region in France. Breton cider is traditionally served in a bowl or a cup. Brittany also has a long beer-brewing tradition, tracing its roots back to the 17th century. Young artisanal brewers are keeping a variety of beer types alive, such as Coreff de Morlaix, Tri Martolod and Britt. Stronger alcohols include the chouchen, a sort of mead made with wild honey, and an apple eau de vie called lambig. Crêpes and galettes are the two most well-known Breton dishes. The crêpes, made and served with butter, are eaten for dessert and the galettes are usually salty and made with buckwheat. They traditionally replaced bread as basic food and they can be served with cheese, sausages, bacon, mushrooms or eggs. They can be accompanied by Breton buttermilk called lait ribot. Brittany also has a dish similar to the pot-au-feu known as the kig ha farz, which consists of stewed pork or beef with buckwheat dumplings. Surrounded by the sea, Brittany offers a wide range of fresh seafood and fish, especially mussels and oysters. Among the seafood specialities is a fish stew called cotriade. The beurre blanc sauce, invented in Saint-Julien-de-Concelles, close to Nantes, is often served with fish. Brittany is also known for its salt, mainly harvested around Guérande and used in butter and milk caramels. The region is notable for its biscuit factories, many towns having their own: Quimper, Lorient, Pont-Aven, Saint-Brieuc, BN and LU in Nantes, La Trinitaine in La Trinité-sur-Mer, and Galettes Saint-Michel in Saint-Michel-Chef-Chef. They usually make their biscuits with salted butter and sell them in iron boxes. Famous Breton pastries include the kouign amann ("butter cake" in Breton) made with bread dough and high quantities of butter and sugar, and