Description
Join chefs from the Bigouden region as they prepare delicious dishes using local produce.
Discover a variety of themes: langoustine, sushi, festive menus...
Programme 2026 :
- Wednesday 4 February 2026 at 6pm: Winter fish and spices.
With Michel Bouyer, discover how to cook winter fish with a few spices.
- Monday 23 February 2026 at 10am: Octopus.
Learn how to work with and cook octopus in a workshop with Stéphane Varichon, who will share his techniques and tips with you.
- Wednesday 4 March 2026 at 10am: Land-sea associations.
With Florent Gasnier, chef at the "GaslieZ" restaurant in Pont-L'abbé, come and learn how to cook with local and seasonal produce in this "land/sea associations" workshop.
- Wednesday 25 March 2026 at 6pm: Fish ravioli and broth.
With Jérôme Jolivet from Blaz Lab, come and learn how to cook with local and seasonal produce.
- Tuesday 31 March 2026 at 6pm: Fresh pasta and seafood.
With Michel Bouyer, come and learn how to cook with local and seasonal produce.
- Monday 13 April 2026 at 10am: Around langoustine.
Stéphane Varichon offers you a workshop on langoustine, the emblematic product of the Pays-bigouden!
- Wednesday 27 May 2026 at 6pm: Les demoiselles (langoustines) du Guilvinec.
With Michel Bouyer, learn how to cook the famous demoiselles of Guilvinec!
- Monday 27 July 2026 at 10am: Sushi.
Pierre Méhu will teach you how to make sushi, maki... An opportunity to cook fish in a different way!
- Monday 10 August 2026 at 10am: Sushi.
Pierre Méhu will teach you how to make sushi, maki... An opportunity to cook fish in a different way!
- Monday 28 September 2026 at 10am: Bouillons and soups from the sea.
With the onset of autumn, Stéphane Varichon invites you to make seafood broths and soups. Something to warm you up!
- Wednesday 7 October 2026 at 6pm: Discover fermentations: kimchi, seaweed and kombucha.
Jérôme Jolivet from Blaz Lab offers a workshop on fermentations in cooking. Learn how to make and use kimchi, discover how to ferment seaweed and how to make homemade fizzy drinks (kombucha, tibico kefir).
- Tuesday 20 October 2026 at 6pm: Scallops from land to sea.
With Michel Bouyer, come and create recipes based around scallops.
The workshop ends with a tasting of the dishes prepared, in the company of the chef... A convivial, gourmet experience!
A minimum of 4 people is required for the workshop. The workshop will be cancelled the day before if this minimum is not reached.
