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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.

  • Parfums & Vins in Jura: A Sensory Journey

    Parfums & Vins du Jura examines the link between olfactory families and Jura wines. Led by Tiphaine at La Bulle à Parfums, the workshop covers floral, woody, fruity and spicy aromas before applying them to selected wines. The small-group format focuses on aroma memory and sensory vocabulary for wine tasting.

  • Hôtel-Dieu Culinary Workshop in Beaune: A Tasty Journey

    This Hôtel-Dieu workshop examines culinary heritage through the kitchen, apothecary and herb garden. Visitors follow the history of hospital meals through tastings, olfactory exercises and commentary. Marie-France Bravard, creator of Ateliers Vins & Parfums, leads the sensory exploration with a mediator from the Hôtel-Dieu.