Before the tastings began, Sterenne, an interne here with the Alliance Francaise, gave a short talk on Brittany and what visitors can expect in the region. She was the 'person in the know' when it came to the names of the cooking implements used and the expert at spreading toppings on sweet crêpes - an obvious love of hers.
The chefs between them cooked over 100 crêpes - prompting one audience member to ponder why, if French eat so much how come they're so slim? Another commented "it's the best way to eat cholesterol".
Choosing either a savoury galette or sweet crêpe left many people wanting both and there was plenty to sample with a range of different sweet or savoury fillings. Some tried tossing the crêpes, not as easy as it looked.
An added bonus was the cider on offer for those who wanted to try it - traditionally drunk with crêpes.
As in previous weeks, chairs were in short supply and the audience spilled out into the foyer area. The smells of cooking and noise of laughter drew in visitors who were came for the rugby displays and stayed for the tasting - three Opunake teenagers, in Palmerston for the day, certainly enjoyed more than one tasty sweet crêpe!