Journey to Brittany, France, with Chef Cynthia Nims and discover the flavors of its coastal cuisine from savory buckwheat crêpes and fresh scallops to rich butter- and cream-filled specialties in this demo class. With inspiration from the northwest corner of France for us in the Pacific Northwest. Buckwheat crêpes are a savory staple in the region’s many crêperies, and artichokes and onions are among the key Brittany vegetables. Scallop dishes showcase the many delicious seafoods from that region. Plus, it’s not a trip to Brittany without good doses of butter and cream, for dessert and throughout the menu.