On fait la cuisine!
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France is known world-wide for its cuisine. Each region of France has its own distinct flavors: escargots in Burgundy, bouillabaisse in Provence, cassoulet in Occitan to name but a few. Here in Brittany, butter is king. But not just any butter....salted butter. Salted butter is the foundation of many Breton dishes and pasteries. I am a fan of all French pasteries, but when I am in Rennes, I can never turn down a kouign amann. Kouign amann is Breton for "butter cake". As the name implies, there is a lot of butter that goes into making this recipe.
Another popular sweet treet from this region of France are sablé. Today, our Global Navigators embarked on a culinary adventure. After their morning classes, we went to the Atelier Gourmand where the students learned how to make a traditional Breton cookie, sablé breton! The cookie is similar to a shortbread. You can make these cookies at home by clicking here to learn the recipe en français!
The students had a great time collaborating with their partner and learning how to cook en français. The chef also made a traditional caramel au beurre salé (salted butter caramel) to go with the sablé breton.
Bon appétit!
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