There is a version of Brittany you can only reach by making it yourself. This workshop is built around that idea. Buckwheat batter mixed by hand. The particular flick of the wrist that spreads it thin across a hot bilig. The sweet and savoury pairings Bretons have been perfecting for generations.
Your hosts run a cooking studio built around local, seasonal Breton ingredients. One is the studio’s founder, who specialises in Brittany’s coastal produce, including its edible seaweeds. The other brings technique from years in professional kitchens. Together they guide your group step by step, from batter to plate. The idea is that you leave with a skill, not just a recipe.
The workshop runs about 2.5 hours, including preparation and a shared tasting at the end. It is private to your group and takes place at your hosts’ studio in Monterblanc.
What your hosts provide
- Hands-on instruction in traditional Breton galette and crêpe-making
- All ingredients and equipment
- A tasting of everything you prepare
- Instruction in English
Not included
- Transport to and from Monterblanc, about 25 minutes from the estate
- Food or drink beyond the workshop menu
Practical information
- Duration: about 2.5 hours, including preparation and tasting
- Group size: 5 to 10 guests
- Setting: your hosts’ studio in Monterblanc
- Language: English
- Optional extras: a salted butter caramel challenge, pancakes, or a discovery of Breton products and seaweed. Ask your hosts if you’d like to add one.
- Indicative price: from €80 per person, set by your hosts. Please confirm the current price with them.
How to book
Send us an inquiry using the form below. We will email you your hosts’ contact details. You then agree the date, extras and price with them, and they invoice you directly. Your hosts’ own booking and cancellation terms apply. They will also send you directions to the studio.
