The Rennes of Cooking

Adopting a vegetarian diet is already great, but in addition if you promote responsible and non-intensive agriculture it's even better!

There it is ! Our flyer with all informations you need to subscribe to our vegetarian cooking classes. It will be distributed soon !!! Inscriptions will be available with a QR code on the flyer!

Want to treat yourself while respecting the environment? Follow chef Judah Nanas' delicious 10 cheese pizza recipe.
Ingredient :
- Pizza buitoni 4 cheese.
- Goat Cheese
- St nectaire Cheese
- Etorki Cheese
- St Felicien cheese
- Fresh cheese
- Brie
- Cabecou
- Parmigiano
- Cow cheese
- Lou Perac
- One Ognion

Preheat your oven to 200°C. Slice or dice the onions. Cook them in olive oil. The onions are ready when they have a slightly caramelized appearance.
Meanwhile, cut all your cheeses into small pieces. Start by putting the most melting cheeses on the pizza by spreading well (St Felicien, fresh cheese, Lou perac etc.).
Finish with the hardest cheeses. Putting as much as possible until there is no more room. The size of the pizza and your appetite are your only limits.

Cook until the cheese begins to flow out of the pizza.

Let it cool, it’s ready!

Let's revisit a winter classic. If for you raclette rhymes with cold cuts, we will see that you can do without them. In the Middle Ages, raclette was eaten without meat. It was a way for the Swiss shepherds and farmers to warm up during the meal. The surface of a piece of cheese was just heated up and put on some potatoes.
Today we are going to use raclette to cook vegetarian sandwiches. It's a simple dish, very good and not expensive at all, which will suit you very well, little student from Rennes.
Cut a baguette in two so that you have two nice slices of bread. Cut thin slices of white onion. Caramelize the onions and add the raclette cheese to the pan. Wait for the cheese to become runny. In the meantime, cut the shallot into fine cubes. With a vegetable grater or a peeler, make very thin slices of carrot.
Spread the melted cheese and onions on the toast and add the diced shallots and carrots.
And here is the raclette 2.0 is born
For a friendly raclette it is also possible to replace the cold cuts by the raw vegetables of your choice and to heat them with the cheese, it is just as delicious and it adds freshness and crunch to each caquelon

A good vegetarian dish is even better when the ingredients used come from places we know. For the products used for the courses, The Rennes of Cooking try to value the regional circuit by using a maximum of Breton ingredients. We are therefore proud to announce our first two sponsors.
The vegetable producers of the Carotte Sauvage and the farm of Douarou Koad Kimerc'h, both located in Finistère will provide us respectively with fruits, vegetables, herbs, cheese and milk.
We are looking forward to creating incredible recipes with these organic and environmentally friendly products.