Culinary recipe

Kig ha farz

Difficulty: Easy
  • 8 - 10 pers.
  • 30 min.
  • 2 h
Kig ha farz
Kig ha farz
Kig ha farz


Kig ha farz, our local pot-au-feu, consists of meat, vegetables and a far, a preparation made from buckwheat or wheat flour. In Iroise, the recipe varies from one village to the next, from one family to the next, each way telling a story, the preferences of a grandfather, and shared moments. It's up to you! With this recipe distributed some twenty years ago at the Noce Bretonne de Brélès.

Ingredients for 8 - 10 people

  • 500g buckwheat flour
  • 150g semi-salted butter
  • 20cl fresh cream
  • 4 eggs
  • 3 spoonfuls sugar
  • 1 spoonful fine salt
  • 3/4 liter whole milk
  • 1 1/2 to 1kg of salt pork
  • Beef lodge
  • 1 canvas bag 
  •  shallots, for the lipig
  • 8 carrots, 8 turnips, 4 leeks, 2 onions, 1 kale, 2 celery stalks, bouquet garni.
Saint-Renan market
©Thibault Poriel
Saint Renan market
©Thibault Poriel


  1. Prepare a 30 cm x 20 cm bag of heavy canvas. Soak and spin dry.
  2. To prepare the farz noir], take 500 g buckwheat flour, 125 g butter, one jar (20 cl) crème fraîche, 4 eggs, 3 spoonfuls sugar (optional), 1 spoonful fine salt, 3/4 l whole milk.
  3. Mix all the ingredients with a wooden spoon: flour first, with a little milk; add the melted butter, then the eggs beaten into an omelette, the cream, sugar, salt and remaining milk.
  4. Place the dough in the bag, tie (use 2 strings for security), leaving a small gap so that the farz can expand.
  5. Plunge the bag briskly into boiling water (about 3 liters), where you'll put a piece of petit salé (1 1/2 to 1 kg) and a piece of pot-au-feu (boneless knuckle or, better still, gîte, which is easier to slice).
  6. If you prefer, you can cook the pot-au-feu separately with vegetables and the gîte, the farz with bacon in another pot.
  7. Allow 2 hours cooking time. Remove the bag. Leave to rest for 5 to 10 minutes so that you can roll out the dough in the bag and crumble it without burning your fingers.
    The farz then comes out like sand, "bruzunog".
  8. In many families, Kig ha farz is also served with a sweet white farz made with 500 g wheat flour, 4 eggs, 1 l milk, sugar and salt. The dough is sealed in a farz bag and then immersed in the stew for 2 hours.
  9. Lipig" (Kig ha farz sauce) is made by browning butter and shallots, then adding two ladles of stock.
Families and friends chant, "Aman zeus, kig, aman zeus, farz, AMAN ZEUS, KIG HA FARZ!", which in Breton means, "Here, there's meat and far!"
bretagne costume


Where can you enjoy ready-made Kig ha farz?

For a ready-made Kig ha farz, visit the Saint-Renan market on Saturday mornings, the largest in the Léon and Finistère regions. Throughout the Iroise region, several restaurants welcome you in a friendly atmosphere, just like at home.