Armoricaines

Not to be confused, as it so often is, with "? l'Americaine". Amorica, a Roman name, for the land of the Armorici, derived from two Celtic words meaning 'seaside', now refers to a part of Gaul known today as Bretagne or Brittany.

The culinary term '? l'armoricaine' applies to many French dishes originating in Armorici. For example, fillet of sole Armoricaine is a poached sole fillet garnished with poached oysters, soft roes and coated with a sauce ? l'Americaine. Armoricaines: a French name for a particularly requested variety of Brittany oysters.