Distillerie Dourtan opens its Plouescat production space for a guided account of how its spirits are made. The visit follows ingredients and equipment used for gin, rum, pastis and liqueurs, giving each product a clear place in the workshop’s practice. A concluding tasting connects those methods with the aromas and styles developed by this small Finistère distillery.
Tag: food-tastings
Whisky Blending Workshop in Lannion: Create Your Bottle
At Distillerie Warenghem, participants work through the principles used to assemble an Armorik Breton single malt. The session compares aromas and components before each person creates a personal blend and bottles the result. Practical tasting, measured composition and the setting of a working Lannion distillery make the workshop a detailed introduction to whisky production in Brittany.
Whisky Tour at Armorik Distillery in Lannion: Guided Tasting
Armorik’s distillery visit traces Breton whisky from raw materials and fermentation through distillation, cask ageing and blending. Warenghem’s equipment and cellars show how production choices influence aroma, texture and the character of the finished spirit. The route ends with a guided tasting that places the samples within the history of a family distillery established in Lannion.
Seaweed Cooking Workshop in Meneham: Culinary Skills
This Meneham workshop studies edible seaweed with Florence Creachcadec, an ethnobotanist and author, and Nadia Chichiarelli, a professional seaweed harvester. Field outings on the foreshore cover identification and responsible gathering before practical kitchen sessions turn the harvest into recipes and tastings. The workshop links coastal ecology, Breton food practice and the professional knowledge of seaweed harvesters.
Fête du Miel in Plouescat: Local Honey Celebration
Fête du Miel in Plouescat is built around honey, hive products and the local honey house. Tastings introduce the flavours produced by local beekeeping, while visits explain the work behind the products. Traditional Breton games add a family and village dimension, making the event a small public meeting point for food craft, agricultural knowledge and regional play traditions.
Crepe Workshop in Pleurtuit: Cooking Expertise
Atelier Crêpes et Galettes places participants beside the billig to learn the gestures behind two Breton staples. The instructor covers batter preparation, spreading, turning and cooking, with attention to the different handling required by wheat crêpes and buckwheat galettes. Making and tasting the finished pieces turns a familiar regional food into a practical lesson in Breton kitchen technique.
Seaweed Discovery in Guilvinec: Culinary Journey
This Guilvinec workshop introduces edible seaweed through coastal observation and practical cooking. Participants learn to identify species, harvest responsibly and understand the marine ecosystem before tasting seaweed gathered from the shore. A kitchen session then explores simple preparations, giving German- and English-speaking visitors a direct connection with Breton maritime food culture.
Comté Cheese Experience in Amancey: Guided Tours
The Fruitière du Pays de Courbet opens its cheesemaking workshop for a guided introduction to Comté. Visitors watch the cheesemakers at work and follow the milk’s journey from delivery through its transformation into cheese. The visit ends with a tasting of three Comtés, ranging from a mild cheese to an older, more mature one.
Matinale Gourmande in Beaune: Breakfast Delights
Matinale Gourmande brings Audrey Chalmers, known as The Food Witch, together with a mediator from the Hôtel-Dieu. Small dishes are served at a shared table as the meal unfolds through stories from the hospital’s past. The collaboration gives the Beaune gathering two distinct voices: one preparing the food and the other interpreting the hospital’s history.
Les Apéritifs de la Tour in Dijon: Unique City Views
Les Apéritifs de la Tour combine a guided visit to the Philippe le Bon tower with a Dijon aperitif. A Tourist Office guide explains the monument’s history before the city opens out in a panoramic view from above. Blanc cassis and appetisers accompany a gougère made exclusively for these tower gatherings.