But what I learned after some fairly extensive travel there, was that every region in France has its own cuisine; if there's a common thread, it's that the food is often simple and nearly always well prepared.
Some regions are more into it than others (tip : gastronomically speaking, Lyon is the capital of France), but the main rule is to stay within local production - it's certainly not optimal to have a
bouillabaisse in Jura or a
boite chaude in Marseille.
In Bretagne, the best meals are accordingly either seafood or charcuterie (hog-based things - a french saying goes "tout est bon dans le cochon", everything is fine in a pig - see below for an example), as there is a lot of sea around it, and a lot of pigs in the inner Bretagne.
BTW I'd like to add andouillettes to the caution list.
You probably were given a bad one - or bad prepared. Yes, the taste is stronger than an industrial pseudo-frankfurter plastic-wrapped sausage, for sure - but it can be, nonetheless, very fine.
In the same tripe league, be sure to try the Andouille de Guéméné (sorry for the accents, it reads Guemene with three acute accents on the e's if your can't display them) - it's smoked, and very mild, the finest of any tripe sausage in the whole galaxy (very probably).
The Andouille de Vire is not bad either, but not exactly as mild - still worth a try.
The crepe a l'andouille is a god way to taste it, as the buckwheat taste of the crepe goes very well with the andouille.
NB : in Bretagne, a crepe is made only from buckwheat and generally served with salted dressings, and it's the galette that is made of wheat flour and is served with sweets - they are both the third specialty of Bretagne, to be found in Creperies.
Andouillettes are an experience most of us would rather forego.
With such a conclusion, I sentence you to read thoroughly "The Physiology of Taste" by Jean-Anthelme Brillat-Savarin .
More generally speaking , our french food has a very average level of casualties on its record, certainly not more than spanish oil or english beef - so the best to do here is try, and prepare to be surprised.
It won't always be to your taste, and you're not compelled to like it, but you can't know whether you like or not without trying it! (A lesson I know well : I've got a three-year-old son )
