Detailed course itinerary

Go learn to cook in Brittany with Chef Christian in the pretty village of St. Caradec and learn the secrets of Breton cooking focusing on preparing the famous  Moules Marinières and crêpes suzette.

Stay in cosy family run hotel accommodation and head to the nearby beaches with your Chef who will teach you not only to cook traditional Breton dishes but also how to harvest your own mussels direct from the sea for the freshest produce you can get.

This Brittany cookery course offers a unique opportunity to discover the secrets of French cooking from a local Chef who will take you on a cultural as well as a culinary journey.

This is a wonderful introduction to Brittany’s rich culture and history of cooking seafood set in charming and relaxing surroundings, a must for any French seafood and crêpes enthusiast.

Suitability
- Suitable for all levels from complete beginners to experienced cooks
- Your Chef is French but speaks perfect English and his wife is an American who spent several years studying in France and has lived in France for several years
- Minimum age 18 (under 18's accepted if accompanied by an adult)

Solos Holidays
- These courses make great singles holidays and if you are travelling solo you can book a room for a single room supplement
- To check availability, please contact us on 08445020445 or email with your preferred dates and someone will get back to you very quickly

French Cookery Holiday Start Days
- This course runs between May and October each year
- You can arrive any day of the week you choose
- If this course appears ‘on request’ we can usually accommodate your requirements, to check availability, email us on or call us on 08445 020445 with your preferred dates and someone will get back to you very quickly

French Cookery Course Itinerary
Day 1 –Arrival Day And Chef’s Dinner
- Check-in to your accommodation anytime after 2pm
- A refreshing apéritif, traditional Breton cider or afternoon tea will be served on arrival
- In the evening you will enjoy a welcome dinner of Omelette Napoléon served either in the garden if the weather permits or in the dining room
- An aperitif will be served before dinner
- Please note that all other drinks will be charged as an extra

Day 2 – Mussel Harvesting And Cooking Class
- At around 10am (times may change subject to weather and tides) head to the beach to join Chef as you learn to harvest mussels
- You’ll be down at the beach for most of the day and will have a picnic lunch at the beach (prepared by your hosts)
- After your harvesting trip, head back to the hotel around 3-4pm for an hours’ break before you start to cook
- You will begin your evening with a Champagne apéritif and a demonstartion of fried quail eggs on croutons
- Your cookery lesson starts around 4-5pm and will last around 3 hours and will focus on cooking and preparing mussels (oysters and other seafood gathered at the beach) in Moules marinières à la crême,  followed by making crêpes suzette the most famous Breton dessert
- After the cooking lesson, sit down and enjoy eating the dinner you’ve just prepared along with a delicious simple cheese plate and Muscadet wine

Day 3 –Departure Day
- After breakfast guests are asked to check-out of their rooms by 11am ready for departure taking home with them new cooking skills and an insight into French life in Brittany that will stay with them long after the holiday is over

What Will I Learn?
- At the start of your course, you’ll head to the sea and will learn how to harvest your own mussels to use during your cooking lesson learning the best techniques to harvest the highest quality seafood
- The cooking course will concentrate on cooking the delicious fresh mussels of Brittany and you’ll learn to cook the perfect Moules Marinières
- You’ll also learn to cook the most famous Breton dessert, crêpes suzette

About Your Chef
- Orignally from Paris, Chef Christian lived in the USA for many years working as Chef for the first French-owned restaurant in USA
- In the 80’s and 90’s he owned and ran the La Grande Crêpe and Quail on the Hill in St. Paul, Café Nicollet in Minneapolis and the well-respected Quail Catering Company
- Using on the finest local products, Chef Christian has a passion for teaching and spent time teaching people to cook at the Cordon Bleu cookery school
- In 2002, Chef returned to Brittany
-The cuisine of the sun is Christian’s passion and he is keen to pass on his love of Brittany with cooking guests to lead them on not just a culinary journey but also a cultural one
- Although Chef has won numerous awards and is held in the highest esteem by his peers, his true love is teaching and passing on his passion for cooking


Accommodation
- You'll stay in a twin or double room in one of the hotel’s 6 cosy guest rooms
- Check in anytime after 2pm on your arrival day and check out by 11am on your departure day
- The charming rooms offer every comfort of a hotel with the relaxed and easy going feel of a family run Brittany bed and breakfast
- Prices are based on 2 sharing a twin or double room but singles are available for a supplement
- Rooms are individually decorated featuring French antiques and florals

Meals
- Breakfast is included each day
- A welcome dinner of Omelette Napoléon is included on your arrival day
- You’ll also enjoy the meal you’ve learned to cook on day 2

Slow down to a Breton pace of life to appreciate good food and pursue your passion for all things French on this cookery holiday with a difference.