Brittany, with its chilly maritime climate, has much in common with the Pacific Northwest — which means our local ingredients are a natural fit for this unique regional cuisine. In this class Bruce Naftaly will introduce you to Brittany’s flavors, as well as its distinctive Celtic history. You’ll make kouign patatez (Breton potato tart); and halibut á l’Armoricaine (halibut served in a sauce of tomato, tarragon, Cognac) piled high with a variety of local seafood. And for dessert, îles flottantes, or “islands” of meringue floating in a sea of crème anglaise, with local strawberries.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.