Intimate culinary experiences in the heart of Cancale
A cooking workshop that feels like an intimate get-together. That was my goal when I embarked on this in-home class idea. So…here in ‘My Cancale Kitchen,’ we spend half the time cooking together, the other half tasting our creations and sharing our stories. It all happens in my home on “Le Port” in Cancale. We cook in my kitchen, sit down at my oak farm table, eat off my collection of Quimper faïence dinnerware…And if the occasion calls for it, I even pull out my great-grandmother’s silver!
Menus vary according to theme, season, and what looks freshest at the local markets and farm stands that week. I’m always open to new ideas if you don’t find exactly what you’re looking for. And be sure to let me know if there are any dietary restrictions! The small class size makes it easy to tailor the experience to different tastes and desires.
Click here for current class themes, dates and times. And feel free to contact me about specific dates and private classes! I can always add dates and private classes start at 4 people.
LEARN TO MAKE BRETON CREPES AND GALETTES
If you were to name one food that symbolizes Brittany, it would be the galette de blé noir/galette de sarrasin, or buckwheat crêpe. In this workshop, you’ll learn to ‘turn’ your own galettes (and crêpes) so you can take your newfound crêpe-making skills back to your own kitchen. Then we’ll enjoy hot-off-the-griddle galettes and crêpes washed down with local cider.
BRETON TAPAS
Chefs offer tasting menus so diners can sample a wide array of dishes…I do the same with this tapas class. The easy, elegant nibbles we’ll prepare take their inspiration from both traditional and modern Breton cuisine. Best of all? You won’t need a culinary degree to recreate them at home! This is a wonderful class for those wanting to get to the heart and soul of Brittany’s culinary traditions and reputation as the ‘market basket of France.’
SALTED CARAMEL + KOUIGN AMANN
Brittany is where it all started for salted caramel, thanks to the salted Breton butter the region’s pastry chefs have always used to make their luscious amber confections. In this class I’ll draw on my pastry chef experience so we can delve into all things caramel. We’ll prepare a fleur de sel- seasoned caramel sauce, a buttery, caramelized kouign amann (flaky, traditional breton cake), and and glistening tarte statins. You’ll be taking treats home with you, too!
BEST OF CANCALE
– What looks good today?
The best cooks start their meal planning with that question, then go from there. We’ll follow their lead to prepare an Américaine-Armoricaine meal using the very best local, seasonal products from the markets (and even the supermarkets!) in and around Cancale.
