Hearty farmhouse stews, pork, and Breton sausages

To balance the coastline, Brittany also has robust inland “farmhouse” cooking—slow-simmered pots built for feeding a table. Kig ha farz (often described as a Breton cousin to pot-au-feu) is especially associated with northern Finistère/Léon and pairs a meat-and-vegetable broth with a buckwheat-flour pudding/dumpling element (farz).