Le Diner Singulier is scheduled for 2 August 2026 at the Rance tidal power station in La Richardais. The evening combines a guided visit of the landmark site with a five-course dinner by a Breton chef, served at a temporary shared table as dusk falls. The format links local gastronomy with one of Brittany’s major industrial and maritime heritage sites.
Tag: breton cuisine
Mini-stage algues in Kerlouan: Seaweed Workshop
A gastronomic adventure at the Mini-stage algues in Kerlouan on 16 July 2026. This immersive workshop invites participants to explore the remarkable Breton coastline, focusing on the sustainable harvesting and culinary uses of local seaweed. Led by expert seaweed harvester Nadia Chichiarelli, the event covers the ecological importance of these marine plants while indulging in their potential. Participants will spend four hours identifying different types of seaweed—red, green, and brown—and learning how to incorporate them into recipes. Under Nadia’s guidance, attendees will practice good harvesting techniques while witnessing the rich biodiversity of the foreshore, including shellfish and other marine life. Once harvesting is complete, the experience continues in the kitchen, where participants will create simple yet inventive recipes like marine spreads and iodized pesto, showcasing their freshly harvested ingredients. Local Breton producers will also feature, offering specialties like seaweed tartare and cultured seaweed flakes served with artisanal bread and homemade lemonade. This family-friendly event is suitable for ages 6 and up, making it a great choice for a fun educational outing. Bring waterproof shoes, a windbreaker, and your curiosity. For bookings, visit Estranordinaire.
Atelier de Cuisine in Saint-Suliac: Summer Workshop
The flavors of Brittany in a summer cooking workshop on July 3, 2026, in Saint-Suliac. This hands-on event welcomes participants of all skill levels to explore traditional Breton recipes and innovative dishes featuring local ingredients. Attendees will prepare offerings such as skate wing rillette with salicornes, a fish fillet paired with a summer vegetable crumble, and a creative twist on the classic strawberry tart. This culinary adventure fosters a warm, communal atmosphere among cooking enthusiasts. Reservations are essential for this engaging workshop, ideal for anyone looking to deepen their culinary skills while enjoying Brittany’s rich culinary heritage.
Galette Workshop in Plouigneau: Toddler Fun
Families with young children are invited to an engaging workshop focused on making galettes bretonnes. Designed for toddlers aged 3 and up, this hands-on session allows kids to cut dough with fun cookie cutters and enjoy their freshly baked galettes. Hosted at the Écomusée Ker Dreger in Plouigneau, this event fosters a shared experience between parents and their little ones, encouraging culinary creativity while exploring a cherished local specialty. With clear instructions and a welcoming atmosphere, this is a opportunity for families to Explore Brittany’s culinary traditions.
Crêpe Workshops in Moëlan-sur-Mer: Culinary Fun
Every Monday during the summer, Ghislaine hosts a one-hour workshop focused on the art of Breton pancake-making in Moëlan-sur-Mer. Participants will learn to roll out the batter using the traditional rozell (pancake rake), master various folding techniques, and understand how to care for their billig. At the end of each session, you’ll take home a dozen crêpes along with tips to recreate them in your own kitchen. This workshop provides culinary skills in a convivial atmosphere, suited to sharing a gourmet moment. Spaces are limited, so reservations can be made through HelloAsso. Note that reduced rates are available for members, students, and jobseekers.
Seaweed Cooking Workshop in Meneham: Culinary Skills
A two-day culinary workshop in Meneham, focusing on the art of cooking with seaweed. Led by Florence Creachcadec, an ethnobotanist and author, along with Nadia Chichiarelli, a professional seaweed harvester, participants will gain hands-on knowledge and skills. The workshop comprises 20% theory and 80% practical cooking, delving into the ecological significance and culinary uses of various edible seaweeds. Sessions will include identifying seaweeds on the foreshore, responsible harvesting techniques, and preservation methods, ensuring attendees are equipped to use seaweed safely and sustainably. Each day features two outings to explore and gather seaweed, complemented by creative recipes and tastings inspired by macrobiotic cooking traditions. Meals will be shared, infused with local flavors for a communal atmosphere. Participants will depart with a booklet of recipes and techniques to continue their culinary adventures beyond the workshop. Scheduled for 16 to 18 August 2026, the workshop welcomes adults and teenagers, with a maximum of 16 participants. An accommodation option is also available. Bring your waterproof footwear and enthusiasm for this flavorful journey into Brittany’s coastal culinary traditions.
Crêpe-Making Workshops in Moëlan-sur-Mer: Culinary Delight
Every Monday throughout the summer, Ghislaine hosts an engaging one-hour workshop on the art of Breton pancake-making in Moëlan-sur-Mer. Participants will learn essential techniques, including rolling out the batter with the traditional rozell, crafting various folds, and maintaining the billig for perfect results. By the end of the workshop, each attendee will leave with a dozen freshly made crêpes and valuable tips for recreating this dish at home. This experience promises not just skill-building but also a varied culinary moment shared with fellow cooking enthusiasts. Reservations can be made via HelloAsso, where you can check for available slots. Special reduced rates are available for members, students, and job seekers, ensuring that everyone interested in this flavorful French tradition can join.
Homard Exhibition in Trégastel: Marine Artistry
The ‘Homard’ exhibition at the Aquarium Marin in Trégastel showcases the work of photographer and author Sylvain Bris. This display fuses photography with the striking marine biodiversity of Brittany. Sponsored by well-known chef Ronan Kervarrec and local brands like Guy Cotten and La 5e Homme, it highlights the lobster as a source of artistic inspiration. Notably, the exhibition features the discovery of an “electric blue” lobster, a rare genetic mutation. Visitors will embark on a visual journey through photographs that depict some of the world’s rarest lobster colors, while also learning about the history and ecological importance of these creatures. The exhibition emphasizes the beauty and fragility of marine ecosystems, providing both an artistic and educational experience. Open during the Aquarium’s standard hours, admission is included in the general ticket price.