Cooking Classes in Rennes

The École Maître Crêpier runs a full Saturday for home cooks on the batter, the billig and the fold behind Breton crêpes and buckwheat galettes.

The half-day Breton pastry workshop at the École Maître Crêpier covers kouign-amann, far breton, salted-caramel tart and sablés bretons in one sitting.

The Centre Culinaire cooking school runs four-hour evening classes with professional chefs, cooking a seasonal Breton menu and eating it afterwards.

The market class shops the Marché des Lices with a chef at first light, then cooks the haul back at the Centre Culinaire and sits down to lunch.

Par Chemins runs a two-hour apéritif workshop at the Anciennes Cartoucheries in Rennes, cooking foraged plants into bites and botanical cocktails.

The full-day version pairs a morning of chef recipes using foraged plants with an afternoon botany walk covering identification and picking rules.