On the students’ menu:

For starters

Accompanied by chefs, specialists in crepes, the students discovered the origins of this monument of our gastronomy and were able to test their skills on the bilig, ladle and rake in hand.

Main course

After a tasting meal at the training restaurant, the day continued with a special discussion between Bertrand Larcher and the students. More than 20 years ago, Mr Larcher founded the Breizh Café Breton creperie chain, first in Tokyo, then continued its development in Japan, before returning to his roots with the opening of establishments in Cancale, Saint-Malo and Paris. Today, Mr. Larcher manages a group present on three continents with more than 200 employees, for which everything began with a meeting and a first trip to Japan. His journey as a French entrepreneur in Japan and his return to his roots in Brittany were very inspiring for the students.

For dessert

A moment of relaxation and a seminar to reflect on the evolution of the CFJM’s training, to close a year still strongly impacted by the health situation, but which was essentially able to take place in class.

Thank you to the Atelier de la Crêpe and Bertrand Larcher for the warm welcome given to our students.

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