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Traditional Galette and Crêpe Workshop


On the menu:

25 January, 7 March, 14 April, 7 May, 13 June, 24 September, 16 October, 21 November
Buckwheat galette with the perfect egg, aubergine caviar, wild mushroom
Buckwheat galette with Guéméné andouille and apple with quatre-spice
Crêpe with butter and coconut sugar
Crêpe Suzette with Cointreau

*The buckwheat galette batter is made in advance by the Chef Instructor
*The crêpe batter is made by the client.

Please note:
Two dishes are prepared by the participants, followed by an on-site tasting.
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
Apron, tea towel and cooler bag “Le Cordon Bleu” are offered.
During the day of the short course, you will benefit of 10% discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.

Price: € 140.00

Duration: 3 Hours

Short Courses