Editing Brittany (section)

===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.<ref>{{cite web |url=http://www.mediaoueg.bzh/le-cidre |title=Le Cidre&nbsp;– Mediaoueg, Ar Vediaoueg&nbsp;– La Médiathèque |publisher=Mediaoueg.bzh |access-date=3 May 2011 |archive-url=https://web.archive.org/web/20150910212009/http://www.mediaoueg.bzh/le-cidre/ |archive-date=10 September 2015 }}</ref> 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,<ref>{{cite web|url=http://www.bierbreizh.info/ |title=bierbreizh&nbsp;– Accueil |publisher=Bierbreizh.info |access-date=3 May 2011}}</ref> 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''. [[Crêpe]]s and [[galette]]s are the two most well-known Breton dishes. The crêpes,<ref>{{cite web |title=Crepes Recipe |url=https://aroundtheyum.com/recipe/recipe-for-crepes/ |website=Around The Yum |date=6 August 2024 |access-date=14 October 2024}}</ref> 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.{{Citation needed paragraph|date=May 2021}} Surrounded by the sea, Brittany offers a wide range of fresh seafood and fish, especially [[mussel]]s and [[oyster]]s. Among the seafood specialities is a fish stew called [[cotriade]].<ref>{{Cite web |last=Strootman |first=Kevin |date=2022-01-18 |title=go789 |url=https://go789s.me/ |access-date=2025-05-18 |website=go789s.me}}</ref> 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 [[Lefèvre-Utile|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 the  ''[[far Breton|far]]'', a sort of sweet [[Yorkshire pudding]] usually made with dried plums.{{Citation needed paragraph|date=May 2021}}