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.
Topic: events
Sardinières Strike Centenary at Île-Tudy
Île-Tudy marks the Sardinières strike through a public walk rooted in work songs, oral memory and harbour-side civic places. Historical accounts by Serge Duigou, collected testimonies and the choir Les sardines à l’île connect the procession with the women whose labour shaped Brittany’s sardine ports. The closing bal traditionnel and exhibition carry that social history into music, dance and community memory.
Kig ha farz Workshop and Shared Meal
At Écomusée Ker Dreger, kig ha farz becomes both a practical workshop and a communal meal. Children and adults take part in preparing the emblematic Breton dish, working together before sitting down to eat what the group has made. The format keeps culinary transmission close to everyday practice: a regional recipe is learned through shared gestures, conversation and the simple act of serving it around one table.
Kidu’Fest Punk Festival in Carhaix
Kidu’Fest frames punk and alternative music as support for Breton-language networks. The program brings bands such as Nous, Fioul Bazar, Prince Ringard, Voltairine, René Binamé and Les Ramoneurs de Menhirs beside Arti-Breizh makers, tattoo artists and a Bérurier Noir-themed exhibition. Diwan and Div Yezh give the festival its cultural purpose, connecting loud guitars with language transmission.
Honey at Les Ruches d’Armalia
Les Ruches d’Armalia is a small beekeeping farm built around the Breton black bee, a native strain closely tied to the region’s rural ecology. The beekeeper harvests honey from the hives and transforms it by hand into a range of food and wellness products. A direct visit connects the finished jars and preparations with the bees, craft and green farm setting behind them.
Fest Noz at La Ferme des Goublayes
La Ferme des Goublayes hosts a fest-noz organised with Goublayons ferme, placing Breton social dance in a rural setting. Les P’tits Potes, Jai and Krenadenn provide the named live music for the gathering. Collective dancing shapes the evening, linking local association life, shared steps and the communal rhythm that defines the fest-noz tradition.
Breton Oyster-Farming Visit in Carantec
This guided visit enters the working oyster farms of Carantec to explore one of the Bay of Morlaix’s defining maritime traditions. A professional guide explains the cultivation cycle, the coastal environment and the practical knowledge behind oysters raised in the bay. The experience concludes with a tasting on site, linking the techniques seen among the beds to the flavour of a product deeply associated with Brittany’s shore and food culture.
Radio Tutti and Kodac at La Mutante
Radio Tutti reshapes southern Italian tarantellas and Galician traditional music with trance-driven arrangements and lyrics drawing on Mediterranean lingua franca. The ensemble keeps dance at the centre, treating inherited songs and rhythms as living popular music. Breton DJ Kodac follows with an eclectic mix of techno, pop and electro, giving the La Mutante program a deliberate passage from acoustic roots to electronic club energy.
Fête du Moulin de Buglais
Fête du Moulin gathers Lancieux around the Moulin de Buglais, making the historic mill the centre of a communal celebration. An open-air Mass opens the programme before live music and a fest-noz draw people into Breton social dance, with food served on site. Sacred observance, local landmark and collective dancing form one continuous village ritual rooted in the same familiar place.