EMC² Samedis Gourmands du Crêpier is a cooking class in Cleunay, Rennes.
Editorially verified August 22, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Dates land roughly twice a month from September to December, and each Saturday runs to a capped group, so book the autumn sessions early.
Address: 8 Rue Jules Maillard de la Gournerie, 35000 Rennes
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.
Tip: Half a day rather than a full one, which makes it the quickest way to learn the kouign-amann fold; places are limited and go early in the season.
The Centre Culinaire cooking school runs four-hour evening classes with professional chefs, cooking a seasonal Breton menu and eating it afterwards.
Tip: Sessions run 18:30 to 22:30 and finish at the table with what you cooked; recipe cards go home with you, and private hire needs eight people.
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.
Tip: It runs 08:30 to 14:30 on Saturday, the only morning the Lices market trades, and costs more than the evening class because the basket is included.
Par Chemins runs a two-hour apéritif workshop at the Anciennes Cartoucheries in Rennes, cooking foraged plants into bites and botanical cocktails.
Tip: Sessions run 10:00 to 12:00 on scattered Saturdays through the autumn and need six bookings to go ahead; recipe cards come home with you.
The full-day version pairs a morning of chef recipes using foraged plants with an afternoon botany walk covering identification and picking rules.
Tip: Seven hours, 10:00 to 17:00, with themed dates through the autumn; the October mushroom edition heads out to the Liffré forest for the walk.
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.
Tip: Half a day rather than a full one, which makes it the quickest way to learn the kouign-amann fold; places are limited and go early in the season.
The Centre Culinaire cooking school runs four-hour evening classes with professional chefs, cooking a seasonal Breton menu and eating it afterwards.
Tip: Sessions run 18:30 to 22:30 and finish at the table with what you cooked; recipe cards go home with you, and private hire needs eight people.
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.
Tip: It runs 08:30 to 14:30 on Saturday, the only morning the Lices market trades, and costs more than the evening class because the basket is included.
Par Chemins runs a two-hour apéritif workshop at the Anciennes Cartoucheries in Rennes, cooking foraged plants into bites and botanical cocktails.
Tip: Sessions run 10:00 to 12:00 on scattered Saturdays through the autumn and need six bookings to go ahead; recipe cards come home with you.
The full-day version pairs a morning of chef recipes using foraged plants with an afternoon botany walk covering identification and picking rules.
Tip: Seven hours, 10:00 to 17:00, with themed dates through the autumn; the October mushroom edition heads out to the Liffré forest for the walk.
