Scallop cooking class

Immerse yourself in an exceptional workshop led by a Breton chef, who will introduce you to The art of working with scallop shells on January 13 at 7 pm. You will learn how to open, clean and enhance them in two variations.

Starter: scallop carpaccio, spiced with limquat, lemon caviar, cauliflower and vanilla vinaigrette.

Dish: scallops roasted in buckwheat butter, served with leeks, butternuts, and a gentle Roscoff rosé onion cream.

A generous, friendly and deliciously iodized experience, all enjoyed on site accompanied by a Complimentary glass of wine selected by our sommelier.

The Lab' is our brand new space dedicated to culinary creation and transmission. Designed as an open kitchen, it is a place where you learn by doing, where chefs share their know-how through masterclasses, workshops and gastronomic experiences.

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