The most obvious difference between Brittany and the rest of France is the Breton language. All over Finistere you will find place names with two versions. Breizh is the local name for Brittany. On this page you will find information on Breton traditions, music, food and drink.

Breton, Ar Brezhoneg, is similar to Cumbrian, Welsh and Cornish. The 20th century saw a revival of the Breton language.

The Breton flag was created in 1925. The 11 ermines are for the kings and dukes who governed independent Brittany. The 9 stripes - 5 black and 4 white - are the symbols of the 9 old bishoprics. The black ones are for the dioceses of Gallos language (Dol, Nantes, Rennes, St Malo and St Brieuc). The white ones represent the dioceses of Breton language (Tregor, Leon, Cornouaille and Vannes).

There is no single traditional Breton costume, as there are variations in colours and cuts between towns and provinces. Generally speaking, men wear black trousers and jacket plus a wide-brimmed black hat. Women wear dresses with tiered skirts. Some have elaborate bodices, but all have aprons which are usually embroidered or decorated with lace, the extravagance of the decoration reflecting the wealth of the family.

The traditional lace headwear worn by women is called a coiffe brettone. They vary in size and complexity, from small pieces of lace worn over a bun, to elaborate, towering creations with flowing ribbons.

You can still find the distinctive high lace headdress being worn in the Pays Bigouden in the south of Finistere. The Musee Bigouden , which houses a fine collection of local costumes and lace coiffes, is in the riverside town of in Pont-l'Abbé .

The term pardon dates from the Middle Ages when popes granted indulgences. They are a manifestation of the religious fervour. Some date back over a thousand years. The processions, the most colourful part of the ceremony, begin in the afternoon. Candles, banners and statues of saints are carried to church by traditionally costumed pilgrims as they sing hymns. The procession is usually followed by a Festou Noz in the evening.

The Pardon de St-Yves in Treguier is one of the largest in the area when some 10,000 pilgrims, dressed as lawyers, parade through the town on the third Sunday every May.

A Fest Noz or Fest-Deiz is a night-time event that normally takes place on the evening of a pardon. They involve plenty of food and drink, and above all music and dancing.

All kinds of Breton and other Celtic music can be heard, from traditional singers and instrumentalists, to younger bands with rock or jazz influences. T ypical Breton instruments you will find being played are the telen (Breton harp), version of bagpipes known as the biniou and the bombard which is a woodwind instrument.

The dances are always traditional Breton dances done in a circle (or many circles) with lots of foot stamping. They normally last all night.

Traditional Breton music is performed as a Breton bagpipes ( biniou ) and clarinet ( bombarde ) combination. Musicians are accompanied by singers or storytellers. Other instruments may join in, such as the violin, the hurdy-gurdy, the harp or the clarinet.

The players animate all the festou-noz celebrations encouraging both young and old to join in and dance. Breton dances are performed in the round, in line or in pairs.

Breton music is today combine with Celtic and modern influences. some contemporary Breton groups and artists such as Alan Stivell, Tri Yann or Dan Ar Braz perform at local fetes and festivals.

Breton cuisine is characterised by its simplicity and the quality of products used. These are a few of the specialities of the region:

Salted butter is a vital ingredient in Breton cuisine, notably in the traditional patisserie, the Breton Gateaux and delicious caramels au beurre salé. Breton butter, salted with sea salt evokes the rich Breton pasturelands.

Crepes and galettes come in a wide variety of tastes and textures, depending on the regions. The main difference resides in the composition of the batter. The galette is prepared using buckwheat. These are savoury pancakes garnished with ham, cheese and mushrooms. Crepes are prepared using wheat flour and are sweet. They are usually washed down with cider or a special type of milk (“lait Ribot”).

North Finistere is famous as a producer of artichokes and cauliflowers. For sale around Roscoff you will find pink onions or O ignon de Roscoff . This were sold around the UK by the ubiquitous cycling Onion Johnnies in the UK.

The Breton Far is a flan based on eggs and milk. Available in many versions, the Farz Forn is the most well known. Rum or plum liqueur can be added to the batter. From Douarnenez, Kouign-amann means “Butter Cake”. It is made from risen dough, with salted butter, using the same method as for flaky pastry.

Cider - After picking, the apples are stored in canvas bags, sorted and piled up according to the variety, sweet or bitter. Cider (cidre) can be sparkling, traditional, dry or sweet. The cider of Cornouaille was the first product from Brittany to be awarded “Appellation d’Origine Contrôlée” status, taking into account criteria such as the number of hours of sunshine, the rainfall, the altitude etc. The regions of Fouesnant, Hennebont, or Val de Rance and others also produce good quality cider.

Breton beer - The brewing tradition in Brittany goes back to the XVII century. Thanks to renewed interest from young brewers, small scale production of artisan beers has survived. The best known Breton brands are Coreff de Morlaix, Lancelot, the buckwheat beer Telenn Du and the wheat beer Blanche Hermine.

Chouchen - The Breton name for mead. This liqueur is known as "chemillard" in Gallic regions and "chouchen" in Brittany. An alcoholic drink based on honey and water with the addition of yeast, mead ferments rapidly but acquires its flavour slowly.

Pommeau - This liqueur aperitif is made by combining sweet cider at the start of its fermentation with apple brandy, in the proportions 2/3 to 1/3. Pommeau lives up to the promise of its golden hue: a flowery flavour with the sweetness of apples and warmth of the sun.