FROM SALTY SEAS TO TRANQUIL WATERS | 04.21.2026

|  AS PART OF THE  “10 YEARS, 10 CHEFS” EVENT  | 

A gourmet immersion at the crossroads of two worlds: the local terroir and Breton roots of chef Gaëtan Joly (Graines de Sel) meet the finesse of Asia during this cooking class, designed for sharing and discovering. 

You’ll learn how to combine local ingredients, ocean-inspired products, and the subtle flavors of fusion cuisine through accessible techniques and bold pairings.

Menu :

- Prawn & crayfish ravioli with dashi
- Trout with Tom Kha sauce and sorrel
- Reinvented tarte Tatin, tonka espuma, nori seaweed jam
 

Meals prepared during the cooking class are designed to be enjoyed on site and cannot be taken away.

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing | info@leslaboratoiresculinaires | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us | info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.