Au Pays de Vannes

A composed salad topped with warm, confit poultry gizzards. The texture is tender and meaty with a rich, savory flavor. Usually enjoyed mixed with the vinaigrette.

Fresh, typically Mediterranean salad with feta, olives, tomatoes, and cucumber. Salty and tangy flavor from the cheese and olive oil. A light and refreshing dish.

Green salad with pieces of cooked chicken (often grilled or roasted). It's a simple and protein-rich dish with a mild flavor. Ideal for a balanced meal without being too heavy.

Composed salad served with cooked and peeled shrimp. Provides a fresh marine touch and a firm texture. Pairs well with a lemon or cocktail sauce.

Salad garnished with thin slices of local cured ham. The ham offers a salty, umami flavor and a melt-in-your-mouth texture. A rustic and tasty classic.

Rings of squid coated in batter and deep-fried. The outside is crispy and golden, while the squid inside remains tender. Often served with lemon to squeeze over.

Traditional French sausage made from pork intestines. It has a characteristic strong odor and a firm, granular texture. A dish for lovers of bold and authentic flavors.

Thick fillet of cooked salmon (grilled or pan-seared). The flesh is pink, fatty, and flakes delicately with a fork. Rich flavor of fatty fish, usually served with a side dish.

Pot of mussels cooked in their own juice (often with white wine, onions, parsley) served with fries. A very popular brasserie dish. Eaten using an empty shell as tongs to extract the meat.