Where can you eat delicious far breton in Brittany?

A popular delicacy, far breton is THE dessert for sharing. originally, it was a savoury dish: a kind of porridge made from flour and water or milk, served as a side dish with meat... to keep the body together.

In the 18th century, the Bretons added sugar, then eggs and butter, according to their means. The following century, far was adorned with prunes, brought from the South-West by Breton sailors in exchange for the fruits of their catch.

While there are as many recipes for Breton far as there are lighthouses in Brittany, each family keeps its own little secret. Beneath its golden crust, this dessert, long confined to the home, reveals a dense, melt-in-the-mouth texture that, from neighborhood bakeries to chefs' tables, is sure to delight the palate.

Le Quai des Saveurs in Camaret-sur-Mer by Sylvain Moreau

This is the must-have dessert on the menu: a traditional far breton, made according to grandfather's recipe. The little extra touch is the hazelnut butter and cream, which add roundness and creaminess. It's accompanied by gourmet touches of salted butter caramel and a scoop of buckwheat ice cream, with toasty notes. A version with caramelized apples is also available. A rustic family dessert, beautifully modernized.

• Price: €9
• Where ? 19 Quai Gustave Toudouze 29570 Camaret-sur-Mer
• See Gault&Millau's review of Le Quai des Saveurs

Hostellerie de la Pointe-Saint-Mathieu in Plougonvelin by Nolwenn Corre

The lightest of Breton fars. Nolwenn Corre had the brilliant idea of transforming this traditional dessert into a soufflé. The recipe has been lightened in butter and worked with egg whites. A nice surprise at the heart of this cloud: an insert of pure prune flesh. This haute couture dessert demands immediate tasting, and offers a striking contrast between the vaporous warmth of the soufflé and the depth of the fruit. It's a virtuoso interpretation that overturns codes, and delicately takes us back to childhood.

• Price: to be discovered in the €78 menu
• Where? 7 place Saint-Tanguy 29217 Plougonvelin
• See Gault&Millau's review of L'

  Hostellerie de la Pointe Saint-Mathieu

La maison cœur, in Combourg by Arnaud Compart

The reigning champion: a firm far breton with a milky taste and a generous helping of prunes. To win the title of Best Far de Bretagne 2025, the family recipe was meticulously reworked. The trick lies in the right temperature of the ingredients and the cooking process, to prevent the dough from becoming elastic. The milk is first incorporated into the dough while still warm, then baked in two stages to ensure perfectly uniform chewiness. A classic with frightening precision

• Price: from €3 a slice (€18 a whole far)
• Where? 16-18 Rue Notre Dame 35270 Combourg

Vent de vanille à Dinard by Nicolas Caillet

The generous traditional. This version of far is a vibrant tribute from the former pastry chef at Le Coquillage -Hugo Roellinger 's restaurant - to his grandmother Eliane. His family recipe is very rich in butter... semi-salted, of course. The trick that makes all the difference: it's cooked in a large steel pan for perfect caramelization. The result: an ultra-melting texture, candied prunes and an irresistibly crispy golden crust. The epitome of a Sunday dessert, with no false notes.

• Price: from €3.50 a slice (€14.80 a whole far)
• Where? 3 bis boulevard du Président Wilson, 35800 Dinard

cook Heure

Grain de Vanille in Cancale by Yannick Gauthier

The consummate purist. The far from the former pastry chef at Maisons de Bricourt is one of the most classic of its kind. What sets it apart? A deliberately dense texture, generous prunes macerated in rum and a thick crust at the base of the far that attaches to the bottom of the dish. To achieve this consistency, the dough is left to rest for a while, then baked for a long time. The result is a firm dessert that holds together perfectly when cut, and is designed to keep well. Pure authenticity. And we're asking for more.

• Price: from €3.50 a slice (€14 a whole far)
• Where? 12 place de la Victoire, 35260 Cancale

Loïc Guillemin's Maison gourmande in Laill&eacute

Authenticity without artifice. This far has twice (2014 and 2016) been crowned best in the region. It has to be said that the artisan has embarked on a quest for the right taste and has evolved his recipe to find the perfect dessert: just the right balance of semi-salted butter, rum and vanilla; a nice thickness; and prunes without excess. The real trick lies in baking in two stages, first searing the far before finishing in a low oven. A terribly comforting treat.

• Price: from €2.60 a slice (€13.5 for a 6-person far)
• Where? 20 rue de la Halte, 35890 Laillé

Maison Hémery in Perros-Guirec by Loïc Hémery

Simply melt-in-your-mouth. This Breton far, named Best of Brittany in 2021, is distinguished by its very supple dough. To obtain this unique texture, nothing is left to chance: the order in which the ingredients are incorporated is meticulous, the mixture is given a long expansion, and baking is orchestrated in three stages. Special mention goes to the generosity of the prunes. Artisanal know-how at the service of taste.

• Price: from €3.20 a slice (€18 for 6 people)
• Where? 37 boulevard du Sémaphore, 22700 Perros-Guirec

Au Petit Prince in Auray by Maëlig Georgelin

The softest. Inspired by his grandmother's recipe, the pastry chef has created an extremely creamy version of far. His little secret for achieving this texture? Incorporating cream and almond powder into the mixture. Baked exclusively in individual formats, each far conceals generous prunes at its heart. A very successful and gentle variation.

• Price : €2.90 in individual format (for every 4ᵉ bought, the 5ᵉ offered).
• Where? 68 place de la République, 56400 Auray