bretagne

It was not until the writing by gastronomes at the beginning of the 20th century, such as Curnonsky, that a more gourmet perspective on Breton specialties and dishes emerged.

The place of tasting became important: you had to be there to feel the connection between a dish and the place from which it came. At the end of the 1920s, the Michelin Guides listed fifteen restaurants in Brittany, classified for the reputation of their cuisine or simply because they were well-run. Today there are hundreds.