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 December 9, 2025 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.
