Fresh from her travels in France’s northwest coast, Chef Amy will share her culinary experiences from two regions rich in flavor, tradition, and terroir. In this class, we'll prepare dishes that celebrate the distinct tastes of Normandy and Brittany, known for their fresh seafood (like mussels and scallops), soft cheeses (such as Camembert and Pont-l’Évêque), beloved pastries (including apple tarts and kouign-amann), and iconic beverages (cider and Calvados). You’ll learn to create traditional dishes that showcase the authentic products and flavors of Breton and Norman cuisine.
