Entre terre et mer, Breton cooking workshop in Saint-Suliac

This is a participatory cooking workshop held in the village of Saint-Suliac, opposite the grocer’s shop. The menu is built from products emblematic of the Breton culinary heritage, and it runs to three courses. A Breizh samoussa opens it, filled with seasonal vegetables and kari gosse. A fish fillet follows, chosen from the day’s catch and served with a cider sauce and glazed seasonal vegetables, before pommé breton closes the table.