⚠️ Event concluded. Please check our updated agenda to discover new activities in this region.
This Cuisine Breizh workshop links cooking, tasting and book culture through Fanny Le Hir’s Breton recipes. Seaweed tartare, seaweed butter and Breton cake place the session between shore ingredients and household baking memory. Hosted in Primelin, it is a small but precise food heritage event, showing how edible sea plants and familiar cakes can carry regional identity.