Top Brittany Cooking Classes

I could not more strongly recommend the French Dining School to anyone seeking an immersive cooking program. Chef Poul is an exceptional teacher who helped not just with basics of a meal, but also things like pacing, pairing, and presentation. As an aspiring amateur home chef I’ve taken quite a few cooking classes, this was easily the best of the lot, and the most enjoyable. We love the program and will be returning again.

We arrived in the tiny community of Kerrouet not knowing what to expect from this experience. Let me just say: Don't hesitate -- do it! We spent a week in the quiet countryside with Poul and Niall, cooking, laughing and listening to wonderful music. We learned a lot, too, ate many delicious meals, which included fresh, local seafood, and toured Brittany and Normandy in the afternoons. Morning walks to the cooking school were also a highlight. We came away with new friends and many wonderful memories. Poul and Niall are such gracious hosts, and we were so lucky to find them.

I spent six unforgettable days attending an immersive cooking course in Brittany, set in a magnificent countryside house. Each day, we cooked together as a group, preparing both lunch and dinner under the guidance of the talented chef Poul. Through the hands-on experience, I learned valuable cooking techniques, kitchen skills, and a deeper appreciation for fine cuisine.What made the experience especially memorable was the incredible quality of the food — refined, elegant, and absolutely delicious. It felt like both a culinary education and a luxury retreat. Sharing the cooking process and meals together created a warm and inspiring atmosphere, and I came away with wonderful memories, new skills, and an even greater passion for cooking.

I was very excited about going to Kerrouet and the French Dining School, as it came highly recommended by a friend who attended in 2022 and 2024. And I loved it just as my friend had said I would. Poul is a great chef, and Niall is a fabulous host. They work superbly well together and make a great team. I loved every class; the menus were varied, interesting, and the food we cooked was fabulous, tasted wonderful, and was truly delicious. Since returning to Australia, I have cooked almost all the dishes we made in class and will continue to cook them all. I enjoyed Poul's methodology in presenting the classes and have brought home many excellent ideas. On my return, I purchased a few of Poul's favourite items, such as Poul's Tefal frying pans with removable handles! We had fun 'decorating' the pears with the canneleur, something I had not heard of before! I am always on the lookout for such interesting, different talking points! I enjoyed the daily ritual of the evening aperitif and relaxation before dinner. The wines were good too, and they were generous. One afternoon, we had a wine appreciation and tasting with Falice, a good friend of theirs, who shared his knowledge of the local wines, which I found most interesting, especially his special box of aromas and scents for teaching, 'le dégustation avec le nez du vin'! My gite accommodation was fabulous and my host was a delightful woman. Every afternoon, we had a few hours out of the kitchen to explore the region or relax. I drove all over the surrounding area and loved the beautiful villages, their churches, tiny streets, and shops. I managed a fabulous day at Mont St Michel, one of my favourite places, one I am constantly in awe of....its remarkable location and structure, its majesty, history, and beauty. I fell in love with Brittany in every way. I wanted to go to cook and i loved every minute. So much so, I have booked another week in 2026 to return to Kerrouet's French Dining School to cook with Poul and Niall and to visit more of beautiful Brittany.

I can't recommend this cooking school enough. I have taken many one day cooking courses both inside and outside the US, as well as longer non residential cooking programs, but none of them compare to this program. Chef Poul is a fantastic chef and teacher and his partner Naill manages most everything else, including making lovely cocktails before dinner and rendering Brittany advice. I was looking for a hands on school that did not have complicated recipes I would never make and would teach broader skills. The program did not disappoint. Poul pateintly answered all our questions and offered advice on everything from sharpening knives to proper deboning methods and even plaement of glasses on the table. The meals we prepared were varied, plentiful, made with the freshish ingredients, and always delicious. I never felt like we were on a clock and lunches and dinners were a shared experince with wine and good conversation. I was accompanied on the program by a good friend who also had substantial cooking experience. We both felt that the program exceeded our expectations in all respects, There were 6 students in the class which was ideal from my perspective. We had the option of staying at a local hotel nearby or staying in a gite ( small cottage) in the tiny hamlet where the school is located. We stayed in the gite which was perfect for us as it allowed us to walk to and from the beutiful house where the program takes place. This was also a good option as we had a several hour break bewteen the morning/lunch session and dinner prep and dinner. Good thing too as we could walk off some of the plentiful food we consumed. I recommend this program for anyone who wants to learn the basics, hone their current cooking skills and spend an enjoyable week in Brittany. I would take this course again in a different season when the fresh foods would provde a different experience.

An absolute gem. The experience is educational, entertaining, enriching and fun...along with being incredibly delicious. Paul (chef) and Nioll (chief entertainment officer) graciously accommodate students of all skill levels and create an experience that is truly unique that will be remembered for a lifetime. You will walk in a little nervous and walk out with a cohort of new friends and fantastic new recipes to bring home to your old friends.

There is a place where time stands still, as the aromas waft from the kitchen, laughter is heard and the sounds of dishes resonate as the cooking class is preparing for meal service. It is a scratch kitchen with all fresh ingredients from neighboring farms and local town markets, that students will learn from a Danish chef with a gentle spirit and a creative edge that modern times seem to have long since forgotten.Poul Jensen & Niall O’Reilly have created this warm and ‘door is always open’ environment, welcoming students from all different continents and of varied ages, for a week of culinary immersion. Together, they are a symphony, having created a French cooking school that is an unparalleled experience for travelers seeking culinary adventures.Our group of eight students gather for our first evening of introductions, libations and a glimpse of what is to come. Niall welcomed our group with a huge smile, deliriously funny anecdotes and aperitifs while Poul set our goals for the coming week, outlining the food and recipes that we will be preparing for our collective learning of French cuisine. For our first meal, Poul served us a piping hot butternut soup drizzled with basil oil, an incredibly tasting pork tenderloin gently smoked with a turf peat accompanied with Pommes Dauphinoise and Sauce Morels . The dessert, homemade ice cream with an almond cake. The outcome is simply mouthwatering and delish. All meals are paired with white and red wines in abundance. Friendships are made.Throughout the week we learned how to butcher and prepare different cuts of meat, poultry and seafood. . . Roast saddle of Lamb, Stuffed Chicken leg, Duck breast and master the art of Lobster Therimdor and Beef Wellington. We created homemade vegetarian Ravioli, Scallops carpaccio, Artichoke in citrus sauce, Mussels in Blue Cheese which delight our palates. Too many soups, sauces, salads to list individually and a plethora of desserts including homemade ice creams and sorbets, tiramisu, a clafoutis of fresh fruit just to name a few. All created and taught by Poul with accompanying recipes and techniques employed by some of the best culinary masters in French cuisine. Poul knows his art, cooking, and happily shared his extensive knowledge while keeping total strangers, now friends, on track to prepare four course meals for lunch and dinner daily. We are all engaged, happy and quite full.This will not be a once in a lifetime experience for me. I will return yearly, as most students do, to this magical hamlet called Kerrouet, in the heart of Brittany, France to see my new dear friends, Poul & Niall.

Cooking has been my passion for many years now and was specifically looking for a professional course to advance my skills. Week at Kerrouet House has exceeded all my expectations. Upon my arrival I was greeted by Poul and Niall and felt right at home in their tastefully restored 16th century home filled with art and wonderful decor and of course at the heart of it all was the most beautiful kitchen. We sat in the living room with one of the many (as it turned out later) magical cocktails and after getting to know each other and getting acquainted with my teammates we started dinner preparation for that evening. I am not going to ruin anyone's surprise with all the amazing dishes that we prepared that week, but I came back from the course and have not stopped cooking for my family and friends and recreating all the wonderful recipes that I have learned. We prepared stocks, sauces, ice cream, baked bread, various meat and seafood dishes and list goes on and on. Learning cooking techniques from the most amazing French Chef was truly special. We cooked lunches and dinners and we got to enjoy them around the table with most amazing conversations, phenomenal French cheeses and amazing wine pairings. School is located in a small picturesque village and I got a chance to take advantage of afternoon breaks and discover Brittany. I can't wait to go back and bring any of my friends. I truly want to thank Poul and Niall for truly amazing experience! Julia

We full heartedly recommend this unique cooking experience! We have had a marvelous, unforgettable time at Kerrouet House. We felt home since the moment we arrived, being welcomed by our wonderful hosts Poul and Niall. They have truly shown their care for all participants and they made us feel so lucky and grateful for all the teaching we have received. Furthermore, there were constant laughs, stories exchanged in an true international and warm environment, good sense of humor, photos taken and shared, and enough breaks so that all felt recharged and ready to start the many chapters of this great adventure. We do appreciate the joy for cooking and the cheerful spirit that our hosts have. Many good lessons have been learned and enjoyed in the wonderful unique rustic kitchen, around the table each time we ate, stories have been shared in the garden and while enjoying the surprise excellent drinks offered to us by our hosts. It is our sincere wish to come back to Kerrouet House, bringing along more family members! Thank you, Poul and Niall!

We recently completed this six day course of seriously good cooking with a splash of wine and oodles of laughter. Poul and Niall are the wonderful hosts at Kerrouet House and their programme was perfect with a balance of work and relaxation. Poul is a superb chef who never hesitated to guide, tutor and share his skills with us. Regardless of your own skills you will learn plenty in this week long course held in the hosts own beautiful home in rural Brittany . I would highly recommend this cooking and dining experience. Yes we would return without hesitation if an opportunity arose again !

What a marvelous time with Niall and Poul. And the cooking great too. Learned many new techniques, made and ate some great recipes, and enjoyed their company. I'll be back soon, for sure.

I could use words like fabulous, exquisite, superb, and on and on. This was a 40th anniversary gift my wife and I gave to each other. It was beyond the cooking school itself, an amazing experience. History, the art of cooking, kitchen management, food sourcing, tools, techniques, traditions...A unique experience.K an D from Oregon, US of A

My first morning in the kitchen I was bowled over by the scent of the food. I wished there was a way to capture the fragrances like a photo. For me was an experience of a lifetime. I told Niall would I would be back if only in my dreams. Niall said to me “dreams do come true and I hope your’ come true”.

This was our third visit (and our friend's 4th) so I guess that tells you all you need to know.The cookery experience is exceptional - Poul, "Head Chef" unstintingly shares his extensive skills and experience, similarly Niall manages the role of "Chief Entertainments Officer" with great panache - cocktail "pink d'Niall" is wonderful.You are made so welcome and quickly put at ease - a super course for both novices and those more confident in the kitchen - we continue to learn and have come away with a huge range of dishes to recreate at home.We feel fortunate to have made lots of great memories and most importantly some great friends along the way.You will not be disappointed.

It was a fabulous experience spending a week learning to cook over a weeks time. Poul and Niall were fabulous hosts in this “hands on” culinary experience. Kerrouet House is a great location and kitchen to learn in . The variety of meat, fish, seafood and produce you work with is staggering and such a difference from the many one day cooking classes we have taken. 3 course lunches and 4 course dinners daily . We sampled the produce from Brittany, both land and sea. Made desserts and many sauces. Regular, vegan and gluten free dishes. All accompanied by some great wines from France. A unique experience was foraging for elderberry flower and stating a cordial. Our one morning off was in the nearby town of Lamballe at their weekly market. The afternoon break was great for a walk, or a nap after a busy morning cooking and lunch. The local Gite was comfortable and historic. We both hope to return in a couple of years as we have made lifelong friends.

I am a trained vegetarian Chef with a focus on fine dining. After staging at Michelin restaurant for almost two months I felt that I absolutely needed to get crash course in French techniques. Poul and Niall were just what I was looking for. It started with very compassionate conversation and appreciation of the struggles I had . working as a stage in high end restaurant without getting much knowledge in return. The week of cooking in Brittany was full of intricate French culinary techniques, high end produce, gourmet recipes and delightful lunches and dinners with Poul and Niall in a gorgeous 15th century residence. The AirBB across the street was lovely house with crisp sheets and fresh village air. I suggest you rent a car to take advantage of daily break between the classes to visit neighboring historic towns, including UNESCO Moint San Michell. Overall, wonderful experience! Highly recommend.