The mâchon is a substantial morning meal rooted in regional food traditions, and this Mâcon gathering keeps local produce at its centre. A buffet brings together cold meats and cheeses from the region for diners to share around the table. Dessert follows the savoury courses, completing a communal meal.
Tag: cheese-dairy
Fantastic Picnic: Burgundy on the Plate
Build a picnic course by course from producer stalls in Dijon. Gougère, Charolais beef and Époisses appear among the choices, alongside a selection of Comté, Époisses and Charolais cheeses. Les Produits Gourmands de Bourgogne-Franche-Comté brings the producers together, with blind cheese tasting and a seasoning workshop adding ways to compare flavours and make a personal spice blend.
Heritage Days in Coeur du Jura
Across Arbois, Poligny and Salins-les-Bains, heritage visits link salt-making, Comté and the life of Louis Pasteur. The programme ranges from the Grande Saline’s underground gallery to cheese dairies and Poligny’s ramparts. Lithography introductions, stained-glass demonstrations and encounters with heritage specialists bring working skills into the picture, alongside concerts and theatre.
Pains Vins Fromages Tasting Salon
Wine producers, artisan breads and cheeses fill the Halles de Beaune for Pains Vins Fromages. The tasting pairs wines from several vineyards with five cheese plates, highlighting cheeses from Bourgogne-Franche-Comté and Auvergne-Rhône-Alpes. Tourism students from Lycée Clos Maire organise the salon and welcome guests at the stands, with a tasting glass included in admission.
Comte and Jura Wine Pairing Workshop in Poligny
La Maison du Comté links its museum route with a workshop devoted to the meeting of Comté and Jura wines. Participants first explore the museum independently before moving into the cheese-and-wine tasting. The workshop is reserved for adults, and advance online booking is required for the combined museum visit and tasting session.
Jura Wine Tastings in Arc-et-Senans
At the Arc-et-Senans annex of the Fruitière Vinicole d’Arbois, Valérie leads a focused introduction to Jura wines. Her commentary explains how the selected bottles are made, giving the tasting a practical account of Jura winemaking alongside the bottles being sampled. Vin jaune and Macvin illustrate two distinctive Jura styles, while Comté adds a pairing rooted in the same agricultural landscape. The shop carries further wines as well as Comté and Morbier, allowing the session to extend into the area’s cheese traditions.
Concarneau Local Producers Market: Fresh Delights
The Concarneau Local Producers Market at Brasserie Tri Martolod gathers farmers and organic producers around seasonal food. Stalls include vegetables from Les Jardins de Penkerlen, sourdough bread from Champs du Moros, farmhouse cheeses from Les Biquettent en Jettent, cut flowers from La Ferme Mellifère, honey from Aven à Miel and products from La Décybèle. Crêpes by Caroline give the market a direct Breton food marker.
Farmers’ Market in Plouneour-Menez: Fresh Finds
Plounéour-Ménez farmers market assembles a broad range of organic and locally made goods at the entrance to the village. Cow, ewe and goat cheeses sit beside vegetables, breads, herbal teas, chocolate, crêpes, honey and beef. Plants, wine and sewn work widen the mix beyond food, creating a useful portrait of small producers and makers working around the Monts d’Arrée.
Local Farmers’ Market in Le Faouët: Fresh Offerings
Le Grand Manger brings a compact group of local producers into the centre of Le Faouët. Organic vegetables, eggs, dairy products, oysters, honey, bread and apple juice cover both farm staples and coastal food, with a knife sharpener adding a practical service. The small scale keeps the emphasis on direct exchange with makers and on the everyday food economy of inland Morbihan.
Local Producers Market in Concarneau: Seasonal Harvests
The Local Producers Market in Concarneau gathers farmers and organic producers at Brasserie Tri Martolod. Stalls include vegetables from Les Jardins de Penkerlen, sourdough bread from Champs du Moros and farmhouse cheeses from Les Biquettent en Jettent. Seasonal flowers, wines, honey, syrups, oils and Caroline’s sweet and savoury crêpes connect visitors directly with Breton growers and food makers.