Les marchés, des produits frais toute l'année !

Bourriche d'huîtres au marché de Guissény © D.Nguyen Duc Long


Tuesday, in season

8:30 am to 12:30 pm / ± 15 stalls
Food, local products and crafts.



Sunday, year round

9 am to 1 pm / ± 20 stalls from mid-June to mid-September /

± 5 stalls in winter
Food, local products, organic goods, clothes and crafts (food only in winter).

Musical entertainment in the summer.



Off season: 9 am to 3 pm / ± 90 stalls

Summer: 8:30 am to 3 pm / ± 120 stalls (till 1pm for food)
Food, local products, organic goods, seafood, clothes and crafts.
Monday, 9 am to 11:30 am - Small animals market,

Place du Pont.

Friday, 8:30 am to 12:30 pm / 7 stalls - Food



Off season: 8:30 am to 1 pm / 5 stalls (food)

Summer: 8:30 am to 1 pm / ± 80 stalls
Food, local products, organic goods, clothes and crafts.


Our specialities


Pastes is a brioche with very small air pockets. It is a speciality of Léon (from Brest to Morlaix).
It comes in plain, raisin and prune versions. Enjoy it on its own or with butter (salted of course!).
You can find it in most bakeries on the Côte des Légendes, but if you want the real “pastes experience”, head on over to the site at Meneham. The bread oven is put back to work when events are held there, and a retired baker makes pastechoù, to the delight of visitors eager to sample flavours of old.


Kig ha farz

Code name: KHF, pronounced “kee-ga-farz”, is a restorative dish from northern Finistère (formerly Léon). Made with meat and vegetables, it is similar to a stew, but with a Breton touch. You see, KHF is accompanied by black or white farz (a sort of thick pancake cooked in broth) and a succulent butter sauce with shallots known as lipig.

Variation: pesked ha farz
You can find the seafood version of the dish, which is lighter and possibly has fewer calories, at certain restaurants.
Simply put, the meat is replaced with fish and shellfish!


Recipe for KHF by Hervé Bécam of the restaurant La Butte in Plouider




Dumpling: 1 kg buckwheat flour, 60 cl cream, 4 eggs, approx. 500 ml milk, 20 g salt.
Stew: vegetables (1 cabbage, about 10 carrots, celery, rutabaga and onions), lightly salted pork (knuckle and lard), beef (tail and cheek).


Mix the buckwheat and eggs. Salt and gradually add enough milk to achieve fairly compact dough. Stir until even, then add cream and mix. The dough’s consistency should be even and creamy, but not too thin. Put it in a linen sack that you previously soaked in water. Tie the sack shut with cooking twine (above the dumpling) and plunge it into boiling water with the pork knuckles. Boil for 3 hrs.


Put the beef and vegetables (except the cabbage) in a pot. Cover them with water and salt with coarse salt (40 g). Bring to a boil and cook for 2 hrs. Add the cabbage and cook for another 45 min.

Arrange the meat and vegetables on a service dish. Remove the dumpling from the sack and crumble it little by little, then present in a shallow dish. Serve as is or accompanied by lipig (a sauce with a butter and shallot base).



Our restaurateurs are as varied as your desires!

Sometimes to eat a crêpe on the go, enjoy a seafood platter, have "back-to-market cuisine" or a traditional hot Kig ha farz, you will find them on their dedicated page.