A banquet table recreates the visual splendour of lordly dining at Sully-sur-Loire. The programme considers how guests were received and what they ate, with attention to the servants whose preparations made feasting possible. Set within the château’s historical domestic world, the display brings food and service into the story of how a great household operated.
Tag: regional-cuisine
Azay-le-Rideau: The Art of Festive Pâtisserie
Festive food becomes a sequence of staged scenes at Azay-le-Rideau, with each room associated with a signature dish. The route explores preparations for celebratory meals through refined settings, some animated, and the culinary skills behind grand tables. Chefs and artisans of flavour receive tribute in a presentation that places pâtisserie and the art of hospitality within the château’s domestic world.
Le Grand Couvert: Food and Crafts of Berry
Berry’s art of living takes a practical turn at Le Grand Couvert, where gastronomy meets arts and crafts. Hospitality professionals and students work together on a programme of workshops, talks and a feast. A concert adds music to the gathering, which connects the region’s food culture with the skills of those who cook, make and welcome guests.
La nuit Kréyol-Klash97 in Concert
Eight musicians from Klash97 bring Caribbean zouk to Champignelles for La nuit Kréyol. Sébastien Massaro introduces zouk and merengue through a taster session open to people who have never danced before. Mélou’s homemade Creole dinner adds another strand to the gathering, with a starter, main course and dessert available through the dinner-and-concert package.
Mâchon in Mâcon: A Regional Buffet
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.
Kig Ha Farz Cooking Workshop in Saint-Suliac
Kig Ha Farz takes centre stage in a hands-on Saint-Suliac workshop led by a chef from northern Finistère, the dish’s home territory. Participants cook the broth, vegetables, pork and beef, then prepare both white farz and buckwheat-based black farz with the indispensable lipig sauce. The session ends around the shared meal, keeping the recipe’s Breton names, textures and communal character intact.
Saint-Jacques Cooking Workshop in Saint-Suliac
Saint-Suliac’s Retour de Pêche workshop puts the coquille Saint-Jacques at the centre of a practical Breton cooking session. Participants prepare scallop tartare with clementine and kasha, then pan-sear the shellfish with citrus butter and farz noir. A traditional Breton cake completes the menu, linking local seafood, buckwheat and regional pastry in one shared kitchen experience.
Week-end Noel festif à Dijon
This Dijon weekend pairs a self-guided walk through the historic centre with Burgundy’s food culture and an evening at Cabaret Odysséo. Follow the Chouette trail past the Palace of the Dukes, churches and museums, then sample local signatures such as crème de cassis, œufs meurettes, mustard and nonnettes. Dinner, a cabaret revue and dancing by Lake Kir round out the stay before a visit to the Cité Internationale de la Gastronomie.
Fest Noz with Ruz Tan and Spontailloù
The fest-noz from Yaouankiz er Ster, the Crac’h Celtic circle, centres on Breton dance repertoire and live traditional music. Ruz Tan brings diatonic accordion, guitar, bass and drums to support dance tunes, while Spontailloù draws on the Ria d’Etel and a broad Brittany-wide repertoire. Galettes and crêpes keep the gathering close to the social foodways of fest-noz culture.
Vaille que vaille at Savigny
The Sans Attendre collective revisits the Copiaus troupe in Vaille que vaille, a cabaret commissioned by Maison Jacques Copeau. Actors and comic mischief bring this chapter of Burgundy’s theatre history into the performance. The package pairs the show with estate wine and a regional meal of Cîteaux and Comté gougères, roast pork and apple tart.