Welcome to Rennes, the capital of Breton gastronomy and land of all culinary boldness! This time, it’s the “Breiz’ha,” half-galette, half-pizza, that is making waves in the plates of Rennais. A culinary revolution that mixes tradition and modernity for unprecedented and surprising flavors. Get ready to be seduced by this gourmet creation that promises to make your taste buds vibrate like never before.
An unprecedented fusion emerges from the kitchens of Rennes: the Breiz’ha! This bold creation is the work of Rodolphe Robial, a talented chef at the restaurant le Pied de nez, in the heart of Rennes (Ille-et-Vilaine). Skillfully marrying the delicacy of the Breton galette and the warm appeal of pizza, the Breiz’ha promises an exceptional tasting experience.
At the crossroads of traditions: a unique dough
Behind this revolutionary alliance is a dough made from organic buckwheat flour, carefully selected from a traditional mill located in Vitré (Ille-et-Vilaine). Thanks to an ancestral millstone, this flour acquires a distinctive grain. Chef Rodolphe Robial imposes a rigorous artisanal process: he works the dough by hand, pats it to aerate it, and then lets it rest for 48 hours to ensure a perfect texture.
A revolutionary preparation
To create the Breiz’ha, the dough is rolled out evenly on the baking sheet. Unlike the traditional galette, the Breiz’ha is not folded over. It remains open and can be topped with a multitude of ingredients, ranging from vegetables to cheeses, from meats to seafood. This preparation method offers a thick, crispy, and flavorful galette, served on a board, much like a pizza.
A stunning success
The Breiz’ha quickly conquered the palates of Rennais and well beyond. Shared with family or friends, this unique culinary creation continues to delight. In light of its success, Rodolphe Robial decided to trademark the name Breiz’ha to preserve the originality of his invention. Although some chefs have been inspired by the concept to create their own variations, no one is allowed to use the same name.
Inspirations and variations
The Breiz’ha has given rise to a wave of culinary creativity. Several restaurants have adopted this idea and offer their own variations of this specialty. Here are some examples of inspirations:
- The vegetarian Breiz’ha: topped with mushrooms, peppers, and local cheeses.
- The oceanic Breiz’ha: with fresh seafood and a sauce made from aromatic herbs.
- The carnivorous Breiz’ha: rich in Breton charcuteries and grilled meats.
These variations allow for a diverse culinary experience while respecting the unique base of the organic buckwheat dough.
Source: www.ouest-france.fr
