{"id":17419,"date":"2026-03-16T21:48:07","date_gmt":"2026-01-09T09:13:43","guid":{"rendered":"http:\/fmabre029v54m37b-en"},"modified":"2026-03-17T04:26:35","modified_gmt":"2026-03-17T03:26:35","slug":"atelier-de-cuisine-a-lhatelier-cuisinez-comme-un-chef","status":"publish","type":"agendas","link":"https:\/\/www.tourisme-paysdechateaugiron.bzh\/en\/agendas\/atelier-de-cuisine-a-lhatelier-cuisinez-comme-un-chef\/","title":{"rendered":"Atelier de cuisine \u00e0 l&#8217;Hatelier &#8211; Cuisinez comme un chef"},"author":8,"template":"","class_list":["post-17419","agendas","type-agendas","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Atelier de cuisine \u00e0 l&#039;Hatelier - Cuisinez comme un chef - Pays de Ch\u00e2teaugiron Tourisme<\/title>\n<meta name=\"description\" content=\"Join chefs from the Bigouden region as they prepare delicious dishes using local produce. Discover a variety of themes: langoustine, sushi, festive menus... Programme 2026 : - Wednesday 4 February 2026 at 6pm: Winter fish and spices. With Michel Bouyer, discover how to cook winter fish with a few spices. - Monday 23 February 2026 at 10am: Octopus. Learn how to work with and cook octopus in a workshop with St\u00e9phane Varichon, who will share his techniques and tips with you. - Wednesday 4 March 2026 at 10am: Land-sea associations. With Florent Gasnier, chef at the &quot;GaslieZ&quot; restaurant in Pont-L&#039;abb\u00e9, come and learn how to cook with local and seasonal produce in this &quot;land\/sea associations&quot; workshop. - Wednesday 25 March 2026 at 6pm: Fish ravioli and broth. With J\u00e9r\u00f4me Jolivet from Blaz Lab, come and learn how to cook with local and seasonal produce. - Tuesday 31 March 2026 at 6pm: Fresh pasta and seafood. With Michel Bouyer, come and learn how to cook with local and seasonal produce. - Monday 13 April 2026 at 10am: Around langoustine. St\u00e9phane Varichon offers you a workshop on langoustine, the emblematic product of the Pays-bigouden! - Wednesday 27 May 2026 at 6pm: Les demoiselles (langoustines) du Guilvinec. With Michel Bouyer, learn how to cook the famous demoiselles of Guilvinec! - Monday 27 July 2026 at 10am: Sushi. Pierre M\u00e9hu will teach you how to make sushi, maki... An opportunity to cook fish in a different way! - Monday 10 August 2026 at 10am: Sushi. Pierre M\u00e9hu will teach you how to make sushi, maki... An opportunity to cook fish in a different way! - Monday 28 September 2026 at 10am: Bouillons and soups from the sea. With the onset of autumn, St\u00e9phane Varichon invites you to make seafood broths and soups. Something to warm you up! - Wednesday 7 October 2026 at 6pm: Discover fermentations: kimchi, seaweed and kombucha. J\u00e9r\u00f4me Jolivet from Blaz Lab offers a workshop on fermentations in cooking. Learn how to make and use kimchi, discover how to ferment seaweed and how to make homemade fizzy drinks (kombucha, tibico kefir). - Tuesday 20 October 2026 at 6pm: Scallops from land to sea. With Michel Bouyer, come and create recipes based around scallops. The workshop ends with a tasting of the dishes prepared, in the company of the chef... A convivial, gourmet experience! A minimum of 4 people is required for the workshop. 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With Michel Bouyer, discover how to cook winter fish with a few spices. - Monday 23 February 2026 at 10am: Octopus. Learn how to work with and cook octopus in a workshop with St\u00e9phane Varichon, who will share his techniques and tips with you. - Wednesday 4 March 2026 at 10am: Land-sea associations. With Florent Gasnier, chef at the &quot;GaslieZ&quot; restaurant in Pont-L&#039;abb\u00e9, come and learn how to cook with local and seasonal produce in this &quot;land\/sea associations&quot; workshop. - Wednesday 25 March 2026 at 6pm: Fish ravioli and broth. With J\u00e9r\u00f4me Jolivet from Blaz Lab, come and learn how to cook with local and seasonal produce. - Tuesday 31 March 2026 at 6pm: Fresh pasta and seafood. With Michel Bouyer, come and learn how to cook with local and seasonal produce. - Monday 13 April 2026 at 10am: Around langoustine. St\u00e9phane Varichon offers you a workshop on langoustine, the emblematic product of the Pays-bigouden! - Wednesday 27 May 2026 at 6pm: Les demoiselles (langoustines) du Guilvinec. With Michel Bouyer, learn how to cook the famous demoiselles of Guilvinec! - Monday 27 July 2026 at 10am: Sushi. Pierre M\u00e9hu will teach you how to make sushi, maki... An opportunity to cook fish in a different way! - Monday 10 August 2026 at 10am: Sushi. Pierre M\u00e9hu will teach you how to make sushi, maki... An opportunity to cook fish in a different way! - Monday 28 September 2026 at 10am: Bouillons and soups from the sea. With the onset of autumn, St\u00e9phane Varichon invites you to make seafood broths and soups. Something to warm you up! - Wednesday 7 October 2026 at 6pm: Discover fermentations: kimchi, seaweed and kombucha. J\u00e9r\u00f4me Jolivet from Blaz Lab offers a workshop on fermentations in cooking. Learn how to make and use kimchi, discover how to ferment seaweed and how to make homemade fizzy drinks (kombucha, tibico kefir). - Tuesday 20 October 2026 at 6pm: Scallops from land to sea. With Michel Bouyer, come and create recipes based around scallops. The workshop ends with a tasting of the dishes prepared, in the company of the chef... A convivial, gourmet experience! A minimum of 4 people is required for the workshop. 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