Lore:Breton Cuisine

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Breton cuisine is considered to be some of the very best in Tamriel, with many of Tamriel's greatest cooks having been Bretons. Bretons enjoy prosperous trade along the Iliac Bay, and High Rock's fertile soil begets numerous crops. However, the rigid economic hierarchy of Breton culture is also reflected in their cuisine: professional cooks prepare the most elaborate and expensive dishes for the aristocracy, while the impoverished peasantry must make do with what they can grow or forage themselves. The Systres Archipelago are known for their variety of wines and a few of its spirits.

A notable Breton chef was Donolon who earned a variety of titles such as the Wizard of Whisking, the Prince of Pastry, and the Patron of Pies during the time of the Interregnum. A legendary confectioner, his clientele included the likes of nobles and even Daedric Princes. Regardless of a person or entity's status, they might have to wait for years to even taste his most coveted creation, the Jubilee Cake. The Surilie family are Bretonic vintners whose history stretches through at least three eras. They produce some of the best wines in Tamriel, with it being particularly famous in Cyrodiil. By the end of the Third Era, their base of operations was located at the wine-producing capital of Tamriel, Skingrad, where they established the Surilie Vineyards.

Baked Goods

Name	Description	Image
Combwort	Combwort is a type of flatbread that is served with chutney.
Crepes	Wayrest in particular is noted for it's crepes.
Fish Biscuits	Biscuits with fish thrown into the mix.
Fruit Pastries	Pastries made with various fruits.
Sunlight Soufflé	Sunlight Soufflé is a soufflé of Breton origin. It is made using: 2 1/2 Ounces Cow's Cheese 1 Ounce Butter 1 Ounce Flour 9 Ounces Milk A Dash of Salt A Dash of Pepper A Cupful of Ground Nutmeg	Sunlight Soufflé

Cheeses

Name	Description	Image
Goat Cheese	Goat milk cheese from Stormhaven is prized for moistness.

Desserts

Name	Description	Image
Honey Cakes with Clotted Cream and Pearled White Chocolate	A sweet treat which is as much a feast for the eyes as it is for the mouth, this dessert caused an entire banquet hall to break into applause when it was introduced by the court chef in 2E 455. The cakes practically drip with clover honey and clotted cream, and white chocolate spheres sprinkled over the top round off the cake's sweet flavor. Some chefs add fresh berries or a sharp compote, but many play to the dessert's white and frothy appearance and add meringues or a lightly flavored custard.
Jubilee Cake	The trademark cake of Donolon, a famous Breton confectioner. According to Urzag gro-Larak's book Tastes and Tales from Tamriel it was a dessert of Breton cuisine and continued to be served through the ages.
Strawberry Tarts	A dessert.
Sugar Fritters	A dessert. Eaten alongside a drink of collequiva ice.

Fruits and Vegetables

Name	Description	Image
Apples	Although they are a common fruit, apples from Stonelore groves are said to invigorate those who eat them and "return their life energy."
Battaglir	Battaglir is a weed that is used for a variety of Breton dishes, such as: Battaglir Chowder Battaglir Loaf Battaglir Weed and Beans—this dish is known to be served as a main course. Fried Battaglir—this dish is made using a quarter peck of battaglir weeds. After they are cleaned of dirt and any small bugs, the battaglir is then finely chopped and placed into large skillet with gobbets of beef drippings and melt. The battaglir is then fried until the color turns a dark green, with salt, pepper and garlic being added afterwards.
Singing Tuber	Singer tubers are a violet-streaked hybrid of leek, carrot, and nirnroot created by the Druids. It is known to be used in salads, where it is thinly sliced and tossed with shallots and a moon-sugar vinaigrette. The roots of the tuber may also be stewed and served over saltrice.
Volcanic Reaper Pepper	A type of pepper that grows on Galen, it is described as being hotter than Dragon's breath, and about as hard to find. They grow in ashes warmed by fresh lava flows. Just being near these peppers is enough to make one's eyes water.

Meats and Fish

The village of Eagle's Brook brings in a regular bounty of fish and prepares it as seafood every day.

Name	Description	Image
Alcaire Festival Sword-Pie	Alcaire Festival Sword-Pies are a hearty meat pie enjoyed during the New Life Festival. This Breton meal is served with a miniature bone sword cooked inside. Recovering the sword is said to grant the luck of Magnus.	Alcaire Festival Sword-Pie
Apple Baked Fish	Common tavern fare.
Bubble-and-Squeak	Bubble-and-Squeak is a dish made with cooked potatoes and cabbage which are then fried together.
Brewet	Beef roast prepared in wine and spices, it is served for Breton holidays.
Capon	Capon is eaten stuffed or grilled. It is also used in noodle soup.
Flank Steak	Flank Steak can be eaten on its own. It's also used in other dishes, such as flank pie.
Grilled Sweet and Sour Sea Adder	Sea adder prepared in this manner may be seen on a noble's table.
Hadolid	Hadolids are prepared by skewering and charring them over open flame.
Mudcrab Fries	Delicious tavern fare.
Ornaug	Ornaug is prepared by first flavoring the meat with garlic and pepper, it is then seared over very high heat such as that of a volcanic vent. Some chefs believe the animal to be inedible if not prepared in this way.
Parrot and Pumpkin Salad	A salad consisting of parrot meat tossed with pumpkin and greens.
Pike	Roasted pike is common among the nobility.
Pork Sausage	In High Rock, simple sausages are made using seasoned pork. For sausages made in Camlorn more garlic is used.
River Crustaceans	River Crustaceans are prepared with pepper spice. They are commonly served in Bangkorai and in Koeglin Village.
Roasted Sparkling Anglermouth on a Bed of Kelp	Seasoned and sauteed to perfection, this flaky and flavorful fish is served with a latticework of decadent blanched kelp to provide texture and add a hint of brightness to the dish. Breton chefs spend months learning to balance what could be an overwhelming citrus note in the kelp, but when prepared correctly, this dish never disappoints.
Rock Pigeons	Rock Pigeons are eaten by Bretons at picnics, where they are grilled and deboned, and can be served with combwort chutney, ballom pudding, and a jug of syllabub.
Sausages in Sweet Brine	Little sausages are commonly served in a sweet brine in Daggerfall. They are deemed addictive and tasty.
Sliced Fox Tongues	The tongues of foxes, sliced and served at Breton feasts.
Smoked Albatross Egg with Caviar	Typically served when the seas turn stormy, this dish is more robust than many of the delicacies typically available on High Isle. The enormous eggs are smoked for two days, infusing the yolk with the pungent flavor of island applewood. Proponents of the dish claim that the bursts of caviar elevate the personality of the egg, adding an element of the sea as befits all High Isle fare.
Sprintfish	A type of fish eaten in Breton lands.
Steamed Crab	Crabs are known to be steamed and eaten by Bretons on High Isle.
Steamed Mussels	Mussels are known to be steamed and eaten by Bretons on High Isle.
Vulk'esh	The reddish-black flesh of the fiery Vulk'esh is hot enough to cook itself when harvested. One cut of the animal that is used is the rib-eye.
Y'ffelon Surprise	Sheep's bladder filled with milk that is then curdled with sacred herbs. Once the milk is curdled the bladder is split open and the curds are stuffed with fish. The bladder is then resewn and left to ferment. The dish is ready to serve once it has fermented and taken on a strong odor.

Soups and Stews

The town of Aldcroft is well known for its spicy stews, but the author, Ansur Belote recommended that people with weak stomachs should avoid it. A variety of fish stews are popular fare on Angler's Day.

Name	Description	Image
Abecean Halibut Soup	The halibut's flavor pares well with the soup's aromatics and body. The soup's vegetable matter perfectly complements the fish. The combination turns a simple soup into the highlight of a banquet.
Chowders	Chowders are made with ingredients such as fish, clams, and shrimp.
Comberry Porridge	Porridge made from comberries is thickened with milled oats and topped with lumps of fresh crab meat.
Hundred-Year Bisque	A luxurious bisque fit for a noble's table.
Ox-Tail Soup	Soup made from the tails of Oxen. In Shornhelm it is made with carrots and millet.
Potage le Magnifique	Potage le Magnifique is a thick, hearty soup of Breton origin that pairs well with toasted bread and cheese. It is made using: 4 Cups Chicken Broth 4 Cups Beef Broth 2 1/2 Ounces Butter 1 Wooden Flagon of Flour 1 Cup Diced Carrots 1/2 Cup Diced Onions	Potage le Magnifique
Seafood Gumbo	A gumbo made with various seafoods.

Drinks

Name	Description	Image
Albatross Cabernat	A robust wine who's creation earned Sir Ludovel Gamache his knighthood among the Order of the Albatross. Aspiring knights are still known to carry a wineskin of it on their adventures.
Ash White	An alcohol distilled from naturally smoked grains that is then aged in lava-toasted barrels. It possesses a rich, dark, and smokey taste.
Bitters	Breton bitters vary in their preparation, some are made from barley, using bittergreen for the flavor. Others, like Vastyr bitters are made from various medicinal and aromatic herbs.
Brandy	Various Brandies are distilled by Bretons. The city of Wayrest is one producer. Vastyr Brandy is a rare and highly sought after vintage produced in the city of the same name. Smoke-Spiced Brandy is a soot colored distillate of wine that has a deep, rich flavor.
Collequiva Ice	An iced wine drink that is enjoyed alongside desserts.
Dufort Singular Amber	A rare wine blend that tastes of peaches, cherries, teas, and honey. However, it is not sweet.
Gorapple Mead	Some Breton meads are flavored with various fruits and berries, particularly those made by Druids. Fortified gorapple mead is one popular example.
Kelp Mead	A hard to come by mead made with kelp that is said to be delicious.
Leader's Rise Rose	A blend of red wines that is the result of a collaboration of the noble houses Mornard and Dufort. it is a deep bodied wine with warm notes that makes it well suited for the summer months.
Mint Tea	Tea made from steeping mint leaves in hot water. In Camlorn it is mixed with isinglass for a clearer product.
Mite Ale	Mites are sometimes added to batches of ale, it's an addition that some will pay extra for.
Mornard Red	A robust and full-bodied red wine.
Rose and Rye	A distilled rye alcohol flavored with rose and ginseng.
Sea Salt Tea	Typically used as a palate cleanser between meals, this tea uses a combination of island leaves and sea salt. It is served warm in delicate glassware that shows off its beautifully clear quality.
Spicy Wyress Wine	A wine produced from the juice of surilie grapes that is fermented with ginkgo bark and ginger root. It is named for the Wyresses of the Beldama Wyrd.
Steadfast Chardonnay	A golden sipping wine with a balanced taste created by the Society Of The Steadfast. It is popular enough to be served at multiple inns.
Sweet Brown Ale	A brown barley ale sweetened with acai berries and blended with metheglin.
Tawny Port	A brown and orange colored port beer flavored with roses and lemon.

Gallery

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  Druid fish smoking rack

Dishes

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  Ceramic Breton pitcher

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  Ceramic Breton amphora

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  Glazed Breton amphora

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  Breton mug

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  High Isle cup

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  High Isle goblet

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  High Isle plate and cutlery

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  High Isle serving platter

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  High Isle teapot

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  High Isle brewing still

Chefs

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  Donolon, a legendary Breton confectioner (ESO)

References

Note: The following references are considered to be unofficial sources. They are included to round off this article and may not be authoritative or conclusive.