Breton cuisine originates from the region of Brittany in northwest France. It is known for its emphasis on fresh, local ingredients, particularly seafood, dairy, and vegetables. Traditional dishes often feature buckwheat crepes, known as galettes, which are savory and filled with various ingredients like cheese, ham, and eggs. Another hallmark of Breton cuisine is its use of cider, a popular beverage made from fermented apples. Seafood plays a significant role, with dishes like moules marinières (mussels in white wine) and coquilles Saint-Jacques (scallops) being favorites. The region's rich culinary heritage reflects its coastal geography and agricultural traditions.