Galette saucisse
This restaurant is known for its 'galette saucisse', a popular local street food consisting of a grilled sausage wrapped in a buckwheat crêpe (galette).
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The galette saucisse's origins are deeply intertwined with the history of Brittany, France. Buckwheat cultivation was introduced to the region in the 15th century, providing a hardy and versatile grain that thrived in the Breton climate. The galette, or buckwheat crêpe, became a staple food. Sausage making, with its roots in preserving meat, evolved alongside the galette, eventually leading to the ingenious combination of the two in the galette saucisse. It started as a simple, inexpensive meal, perfect for farmers and laborers.
Galette saucisse is more than just food; it's a symbol of Breton identity and a beloved street food, particularly popular at markets, festivals, and sporting events.
Street Food Staple
It's a ubiquitous sight at markets and festivals in Brittany, easily enjoyed on the go.
Football Culture
Especially popular at Stade Rennais football matches, it's become a ritual for fans.
Regional Pride
The galette saucisse represents Breton culinary heritage and is a source of regional pride.
The galette saucisse offers a delightful combination of savory and slightly earthy flavors, with textural contrasts between the crisp galette and the juicy sausage.
The dominant flavors come from the grilled pork sausage, seasoned with herbs and spices that vary depending on the butcher. The buckwheat galette provides a subtle, nutty, and slightly bitter background, complementing the richness of the sausage. Often, a touch of mustard adds a tangy counterpoint. The grilled preparation imparts smoky notes to both the galette and the sausage.
Sausage Quality Matters
The taste heavily depends on the quality of the sausage. Look for artisanal sausages from local butchers, ideally pork with a good balance of fat.
Galette Texture is Key
The galette should be crispy on the outside and slightly chewy on the inside. The proper preparation of the batter and the use of a hot, well-seasoned crêpe pan are essential.
Mustard is Optional, but Recommended
A smear of Dijon mustard adds a pleasant tanginess that cuts through the richness of the sausage. Experiment with different mustards to find your preference.
Eat it Fresh
Galette saucisse is best enjoyed immediately after preparation, while the galette is still warm and crispy and the sausage is juicy.
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