Show summary Hide summary
The Art of Saying ?Kig-ha-farz?
If you really want to sound like a local, here?s a tip: the “G” in “kig” is a delicious blend of a “K” and a “G” sound. As for the “Z” in “farz”, it almost ends up sounding like an “S”. Don?t worry if you can?t master it right away?no one will kick you out of Brittany for trying!
From ?Poor Man?s Dish? to a Modern Classic
Originally, this dish was made up of pork belly, a few vegetables (think carrots and cabbage), and either white or dark farz. For a long time, it was even known as the “poor man?s dish”. Simplicity was the name of the game.
Frozen vegetables can taste sweeter: why one common pick beats fresh
Hot toddy finds fiery upgrade in a surprising pantry staple
There are actually two types of farz:
- White farz, or farz gwen, made from wheat flour.
- Dark farz, or farz sac?h, made from buckwheat (that?s right, buckwheat: not a wheat at all!).
For each, you prepare a separate batter using flour, butter, eggs, a splash of milk or cr?me fra?che, and, for the white farz, some sugar and raisins to sweeten things up.
Both farz are then placed in cloth bags (far bags!) and cooked right alongside the meat and veggies in the same big pot. When the cooking?s done, you can crumble the farz to make what?s known as “farz bruzunoc”, or simply slice them. Variety is the spice of life, after all!
A Dish That Never Goes Out of Style
Kig-ha-farz hasn?t lost its charm?far from it! In fact, many restaurants have added it to their menus, whether they?re sticking closely to tradition or adding their own inventive twist.
Of course, to experience kig-ha-farz at its best, head to its homeland, Finist?re in Brittany. Try it at spots like Jardin de l?aber in Br?l?s or Le Puits de Jeanne in Plouegat-Moysan, for a truly authentic taste. But don?t stop there: you?ll find plenty of other restaurants in the C?tes-d?Armor region, and even as far as Rennes, that are well worth the trip. So, don?t hesitate?give this marvelous dish a try!
Where and How to Enjoy Kig-ha-Farz
Delicious as it is, kig-ha-farz isn?t just for eating out. You?ll find prepared versions on Breton markets, ready to take away in some restaurants, or?yes, really?even available to order online. That means you can have a top-notch kig-ha-farz delivered right to your door!
And as you might have guessed, feel free to tweak the recipe as you like. For example, some purists add Breton sausages with the meat, while others throw bacon bits into the lipig sauce (lipig is that beloved, buttery sauce that goes with the dish?hearts will flutter!).
Thank you for the recipe, it?s almost exactly like my grandmother?s, except she cooked the farz bags for three or four hours instead. And tasting it the next day?or even two days later?makes it even better, just like the farz itself. Kalon vat ha Kenta? tro!
Local Flavor, in a Glass
What could pair better with your kig-ha-farz than a distinctive local drink? Ty Jaune is a round, full-bodied pastis with plenty of character?aniseed, but reimagined in true Armorican style. Taste it well chilled, ideally in the shade of a menhir (giant standing stone) if you want the full Breton experience!
There?s even a bottle-glass duo printed with the iconic ? l?aise Breizh logo, bringing a little of that “Phare Ouest” (that?s “Far West,” Breton style) spirit right to your hand. Enjoy it chilled, or give it as a gift to spark a burst of local pride.
Team USA hockey goalie turns Caesar salad obsession into Instagram phenomenon
Candy-bar stuffed cookies spark lines at viral pop-up
