Maker Β· North coast of Brittany, France Β· Vegetables
Prince de Bretagne
Vegetables from the north coast of Brittany, grown by a cooperative of some 1,700 growers. Salty air, mild winters and open field give the artichoke, cauliflower and leek their flavour. One brand, with consistent quality and a wide range.
The story
Who's behind it
Prince de Bretagne is a brand of growers. Behind the name are around 1,700 vegetable growers on the north coast of Brittany, united in three cooperatives that have sold under one flag since 1970. The area is a strip roughly 45 kilometres wide along the Atlantic coast, from Brest to beyond Saint-Malo.
Sales run through the clock auction. Since 1961 the vegetables have been auctioned centrally in three halls, then move quickly to buyers. Hundreds of growers supply to the same standard and the cooperative manages sorting and fresh supply. That keeps the range wide and the quality consistent, with supply from many fields and harvests.
Climate and range
The north coast of Brittany has mild winters, steady humidity and salty sea air. Vegetables in open field grow slowly and evenly there, also outside peak season. You see it in the structure: cauliflower with body, leek with length and flavour, artichoke that's firm right to the heart.
Prince de Bretagne carries 141 vegetable varieties, over sixty of them organic, and is considered France's largest organic vegetable group. Cauliflower, artichoke, leek and shallot are the backbone. The coastal region also supplies seaweed: salted wakame and sea lettuce from the water next to the fields.
In your kitchen
Put the origin on the menu and let the season lead: a whole Breton artichoke in spring, grilled cauliflower in winter. Name Brittany outright.
Pair the vegetables with seaweed from the same region. Ask us about current supply each season and we'll match the sorting to what you want on the menu.
Chefβs tip
The same stretch of coast also gives seaweed: salted wakame and sea lettuce. Rinse briefly, chop fine and work it through a beurre blanc or over steamed fish.
How to use it
Ideas for your menu
Whole artichoke, cold
Large Breton artichoke cooked and cooled, with a vinaigrette of shallot and mustard. Leaf by leaf, classic.
Cauliflower from the grate
Thick slices of cauliflower charred on wood fire, finished with brown butter and capers. Open-field growing gives the cauliflower body.
Leek in the embers
Whole leek cooked in glowing embers, then peeled and dressed with a sauce of sea lettuce and lemon. Smoky against salty.
Chervil root, glazed
Winter chervil root glazed in butter, anise-like and sweet. Beautiful under game or next to firm fish.
For your menu
βBreton vegetables from Prince de Bretagne, grown on the north coast of Brittany.β
Products from Prince de Bretagne
What we carry from this maker
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.