The cuisine of La Baule, like that of the entire west coast of France, is based on seafood, sausages and pastries.
For meat, we recommend the traditional peasant dish chotten (left or right half of a pig's head marinated and roasted), the Rennes scoop (a dish of beef feet, pig's head, skin, giblets, white wine, spices and onions cooked in its own juice).
From seafood, try the assembled cotriade fish soup (a dish of several types of fish with potatoes, herbs, onions and vinaigrette sauce), dorado in a crust of coarse Heran salt (the fish is baked in a thick salt crust, which after cooking in the oven is peeled off along with the scales, and the resulting fillet is poured with shallot sauce), stuffed clams "cockerels" les palourdes (onions, dill, breadcrumbs, nutmeg, pepper and salted butter are used as stuffing).
And if you have room left in your stomach, order some:
- Bisque de homard - lobster soup;
- Feuillete - Feuillete aux fruits de mer - clams in puff pastry;
- Fricassee de petoncles - Fricassee of clams and leeks in white wine and cream;
- Gigot a la bretonne - lamb with white beans, tomatoes and garlic;
- Homard a l'armoricaine - lobster in a spicy sauce with tomatoes and onions;
- Kig ha farz - meat and vegetable stew with buckwheat dumplings;
- Roulade sevigne - a roulade made with guinea hen, apples and ham;
- Tourteau farci - stuffed crab;
- Fars or farz - sweet pudding with vanilla and plums pre-soaked in apple vodka or rum.
Whichever dish you order, the portions will be substantial, with butter or pork fat, and the flavors will confuse even the most discerning gourmet.
For drinks, we recommend trying several types of Breton cider: Cornouaille (Les cidres de Cornouaille) - clear, golden-orange in color, with a well-structured taste and plenty of persistent foam; from the Rance Valley (Les cidres de la vallée de la Rance) - sparkling, with floral aromas; Rennes (Les cidres du bassin de Rennes), from sweet and sour apples; Le Royal Guillevic, a golden hue with greenish reflections and a delicate flavor.
