Breton Seafood Cooking Masterclass

Côté Cuisine is a cooking school located at 4 Rue du Griffon in central Rennes, the administrative capital of Brittany, approximately 70 kilometres from the Atlantic fishing ports that supply the region's exceptional marine produce. The school's three-hour Breton seafood masterclass draws on the rich fishing heritage of the Breton coastline, bringing techniques and recipes centred on Atlantic shellfish and finfish into a professional kitchen environment. The session is designed for home cooks of any experience level and covers both the practical skills and product knowledge needed to work confidently with the seafood most closely associated with Breton cooking. The class begins with a demonstration and discussion of how to select and assess fresh seafood at market, covering the markers of quality in whole fish, live bivalves, and crustaceans — knowledge directly applicable to daily shopping at Rennes' central market. The hands-on cooking segment introduces two or three preparations, with the exact menu determined by seasonal availability. Typical dishes include moules marinières aux herbes bretonnes, a fresh fish fillet served with a classic beurre blanc sauce, and a gratinéed shellfish preparation based on coquilles Saint-Jacques or langoustines when in season. Each dish is demonstrated fully by the chef before participants replicate it at their own station, with individual coaching at every stage. The session closes with a sit-down tasting of all preparations accompanied by a glass of regional white wine. Pricing ranges from €65 to €85 per person depending on the day's menu; higher-priced sessions feature more costly seasonal ingredients such as langoustines or whole crab. All ingredients, kitchen equipment, and the wine tasting are included in the price. Classes are conducted primarily in French; English-language support can be arranged on request when booking. Group sizes are kept small to ensure genuine station time for all participants. Individuals with shellfish allergies should notify Côté Cuisine at the time of booking, as the curriculum centres on crustaceans and bivalves; a fish-only alternative can sometimes be arranged with advance notice.