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Above cuttle fish stew, below, arugula and Parmesan salad
* The programme may be subject to changes depending on the supply of seafood and local weather conditions. In case of either, a modification of tariffs will not occur. |
Friday evening Arrival on the island and a welcome dinner of seafood platter. Saturday Morning classes begin: cooking utensils, fish stock, soup, sauce and grilled sea bass. Afternoon boat tour. Late afternoon, oysters to be dressed for dinner, grilled lobster, and seafood risotto. Sunday Fish terrine Grilled prawns Navarin of lobster (casserole) * End of classes for the two and a half day session. Classes go on for the 5-day Breton cooking session. |
| > Houat island | ||
| > the house | ||
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| > the week: | ||
| >> Friday | ||
| >> Saturday | ||
| >> Sunday | ||
| >> Monday | ||
| >> Tuesday | ||
| >> Wednesday | ||
| >> wines | ||
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| > rates & accommodation | ||
| > your hosts | ||
| Breton seafood cuisine | setting | philosophy | programme | contact | | |
| Web master http://gloriabonet.free.fr | |
