Retour de Pêche shapes this Saint-Suliac workshop around a Breton lunch with a coastal character. Participants make local seaweed tartare with buckwheat chips, cook cotriade, and assemble a Breizh tiramisu with mascarpone, crumble and seasonal fruit from Saint-Méloir. The menu connects shoreline ingredients, Breton buckwheat and shared kitchen practice without flattening the dishes into a general cookery class.
Esprit bord de mer Breton Cooking Workshop
Saint-Suliac’s seasonal workshop turns seaweed, buckwheat, cotriade and a Breizh tiramisu into a practical Breton coastal menu.
About this event
Event Details
When:
3 December 2026 Europe/Paris
Where:
(en face de l'épicerie du village), Saint-Suliac
Category:
Food & Drink
Topic:
events
Region:
Bretagne, France
Price: à partir de 90€/pers.
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