Chez Kabañ, a cooking studio in the village of Saint-Suliac on the Bords de Rance, hands its kitchen to seven cooks at a time. The scallop is the subject: a tartare de Saint-Jacques aux clémentines et kasha, then the shellfish seared in citrus butter beside farz noir. That buckwheat farz belongs to the Breton table, and the menu ends on le traditionnel gâteau breton. The studio cooks Kig Ha Farz and la cotriade bretonne on its other dates.
Les secrets de la coquille Saint-Jacques, marinée et snackée
A seven-seat Breton kitchen at Kabañ in Saint-Suliac works the scallop two ways, then closes the table on le traditionnel gâteau breton.
About this event
Event Details
When:
16 October and 13 November 2026 Europe/Paris
Where:
(en face de l'épicerie du village), Saint-Suliac
Category:
Food & Drink
Topic:
events
Region:
Bretagne, France
Although all events are verified at the time of publication, last-minute changes may occur. We advise visitors to consult the official organizer’s website before planning their visit.