▁well - known ▁Bre ton ▁d ishes . ▁The ▁cr ê pes , ▁made ▁and ▁served ▁with ▁but ter , ▁are ▁e aten ▁for ▁dess ert ▁and ▁the ▁g ale tt es ▁are ▁usually ▁sal ty ▁and ▁made ▁with ▁bu ck w he at . ▁They ▁tradition ally ▁replaced ▁bread ▁as ▁basic ▁food ▁and ▁they ▁can ▁be ▁served ▁with ▁che ese , ▁sa us ages , ▁ba con , ▁m ush rooms ▁or ▁eggs . ▁They ▁can ▁be ▁accompanied ▁by ▁Bre ton ▁but term il k ▁called ▁la it ▁rib ot . ▁Brit t any ▁also ▁has ▁a ▁d ish ▁similar ▁to ▁the ▁pot - au - fe u ▁known ▁as ▁the ▁k ig ▁ha ▁far z , ▁which ▁consists ▁of ▁ste wed ▁p ork ▁or ▁be ef ▁with ▁bu ck w he at ▁d um pl ings . ▁ ▁S urr ounded ▁by ▁the ▁sea , ▁Brit t any ▁offers ▁a ▁wide ▁range ▁of ▁fresh ▁sea fo od ▁and ▁fish , ▁especially ▁muss els ▁and ▁o yst ers . ▁Among ▁the ▁sea fo od ▁special ities ▁is ▁a ▁fish ▁ste w ▁called ▁cot ri ade . ▁The ▁be urre ▁blanc ▁sau ce , ▁invent ed ▁in ▁Saint - Jul ien - de - Con cell es , ▁close ▁to ▁N antes , ▁is ▁often ▁served ▁with ▁fish . ▁Brit t any ▁is ▁also ▁known ▁for ▁its ▁salt , ▁mainly ▁har v ested ▁around ▁Gu é ran de ▁and ▁used ▁in ▁but ter ▁and ▁milk ▁car am els . ▁The ▁region ▁is ▁notable