Guided tour · 3 hours
Rennes : Guided Foodie Walking Tour
Join a food tour in Rennes to discover the best hidden spots to eat in the city.
from€57 Check dates
Book cooking classes in Rennes
Day trip · 9 hours
From Rennes: Visit the Mont-Saint-Michel Day Trip with lunch
Hello, I'm Patricia Costa, your local live guide based in Rennes. Join me on an organized one day trip to Mont Saint-Michel, where history, culture, and local discoveries
from€280 Check dates
Viator · 7 h
Guided tasting bike ride between Saint-Malo and Cancale 7h
Discover the Emerald Coast by bike and let yourself be guided between Saint-Malo and Cancale along the coast. On arrival in Cancale taste the famous oysters of the reg...
fromEUR 159 Check dates
NeighborhoodCleunay
HoursSelected Saturdays, September to December
Phone+33 2 99 34 86 76
Last verified
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.
Location
Address: 8 Rue Jules Maillard de la Gournerie, 35000 Rennes
Also in Cleunay
EMC² Ateliers Pâtisserie Bretonne ★ 4.6
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.
TipHalf 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.
École de Cuisine du Centre Culinaire, evening class ★ 4.5
The Centre Culinaire cooking school runs four-hour evening classes with professional chefs, cooking a seasonal Breton menu and eating it afterwards.
TipSessions 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.
École de Cuisine du Centre Culinaire, Marché des Lices class ★ 4.7
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.
TipIt 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: Cuisinez vos apéritifs à base de plantes sauvages ★ 4.2
Par Chemins runs a two-hour apéritif workshop at the Anciennes Cartoucheries in Rennes, cooking foraged plants into bites and botanical cocktails.
TipSessions 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.
Par Chemins: journée gastronomie des plantes sauvages ★ 4.3
The full-day version pairs a morning of chef recipes using foraged plants with an afternoon botany walk covering identification and picking rules.
TipSeven 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.
More cooking classes in Rennes
EMC² Ateliers Pâtisserie Bretonne ★ 4.6
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.
TipHalf 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.
École de Cuisine du Centre Culinaire, evening class ★ 4.5
The Centre Culinaire cooking school runs four-hour evening classes with professional chefs, cooking a seasonal Breton menu and eating it afterwards.
TipSessions 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.
École de Cuisine du Centre Culinaire, Marché des Lices class ★ 4.7
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.
TipIt 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: Cuisinez vos apéritifs à base de plantes sauvages ★ 4.2
Par Chemins runs a two-hour apéritif workshop at the Anciennes Cartoucheries in Rennes, cooking foraged plants into bites and botanical cocktails.
TipSessions 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.
Par Chemins: journée gastronomie des plantes sauvages ★ 4.3
The full-day version pairs a morning of chef recipes using foraged plants with an afternoon botany walk covering identification and picking rules.
TipSeven 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.