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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