Kig Ha Farz is a homely,
but absolutely delicious, Breton specialty that even few French people
know about. It’s highly unlikely that you’ll ever find it served in a
restaurant, even in Brittany, which I learned on a recent trip to the
region. I told friends that we were staying with that I wanted to prepare
it for them, and we spent a few days trying to find a farz
sack to make it in. While shopping at the outdoor markets, we asked
vendors that sold housewares if they carried them, but not one of them
had any idea what Kig ha farz
was, let alone carry a sack for making it.
 One was
even suspicious that we were from one of those “gotcha” tv shows, called enquêtes, in France,
where they do undercover investigations. I saw one where they brought a
hidden camera to an outdoor market where vendors were selling eggs from
battery chicken farms marked as “cage-free.” (All eggs in France are
stamped 0-to-3,
which’ll tell you how the chickens were raised.) The eggs were
sitting in pretty baskets on beds of hay, but when the journalist busted
them for selling battery-farmed chicken eggs as cage-free, the vendor
started throwing the eggs at them. (And even other customers started
yelling at them, which I didn’t quite get, because they were being sold
incorrectly marketed eggs.)
We weren’t
there to bust anyone, or to have eggs tossed at us. I just wanted to make
kig ha farz.
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