Bourgueil takes part in Vignobles en Scène, a wine-tourism gathering built around the Vignobles & Découvertes destinations. Tastings, walks, performances and encounters form the wider programme, bringing wine into contact with landscape and cultural heritage. The Bourgueil setting gives that national initiative a Loire perspective, rooted in a place identified with its vineyards and their wines.
Tag: regional-produce
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.
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.
Nuiton-Beaunoy: Hospices de Beaune Wine Tasting
Nuiton-Beaunoy’s winegrowers mark the Hospices de Beaune Wine Auction with a tasting of eight Burgundy wines. Four samples come straight from cask, introducing the new vintage alongside a further four selected wines. Canapés accompany the tasting, while the cellars are specially lit for this gathering with the winegrowers.
Caveau Moillard Meursault: Dégustation Gourmande
Six Côte de Beaune wines form Caveau Moillard Meursault’s Dégustation Gourmande. Two cuvées come from the Hospices de Beaune, including a Corton Grand Cru, alongside selections from Meursault, Volnay and Pommard. Artisanal dishes are chosen to accompany the wines, with white and red appellations represented across the six-glass selection.
VinArtis Grands Crus: Five-Wine Prestige Tasting
VinArtis Grands Crus assembles five Burgundy wines for a tasting linked to the Hospices de Beaune Wine Auction. Whites from Saint-Romain and Pernand-Vergelesses lead into reds from Ladoix, Volnay and Corton. The selection includes Corton Grand Cru Les Renardes from Domaine Françoise André; equivalent wines can be substituted if bottles run out.
Jabadao – Les Arrangés Bretons Production Tour
Vincent introduces the origins and appeal of flavoured rum before explaining Jabadao – Les Arrangés Bretons’ own approach in Cavan. The tour examines the production process and a range of recipes drawing on local and exotic ingredients. Questions and an optional tasting round off the visit; participants must wear closed shoes and meet the minimum age requirement.
La Maison d’Armorine Salted Butter Caramel Tour
Salted butter caramel is the speciality at La Maison d’Armorine in Quiberon. Through the production workshop’s windows, the visit reveals the confectioners at work, carrying on recipes associated with Breton grandmothers. Caroline Audebert introduces the house’s sweet-making expertise, and a tasting lets the flavour follow the view of production.
Le Banquet du Roy
Le Banquet du Roy brings a farmers’ market and a catered meal together at the Domaine de la Chopinière du Roy in Saint-Nicolas-de-Bourgueil. Stalls feature a broad table of products, including honey, sausages, foie gras, oysters and champagne, with free tastings available across the gathering. The banquet adds a more convivial format, inviting guests to sit down for a meal that must be reserved in advance. Direct contact with producers keeps the emphasis on ingredients, craft and the social culture of sharing food. Set within Bourgueil wine country, the occasion reflects the Loire Valley’s close relationship between rural commerce, estate hospitality and communal dining within a working wine-growing village community.
Trouy Christmas Market
Trouy’s Christmas market brings more than forty craftspeople, designers, artists and local producers together around seasonal making and food. Stalls range from handmade objects to chocolates, regional wines, honey, preserves and foie gras, giving the market a clear connection to nearby skills and ingredients. Family entertainment includes balloon sculpture and festive appearances, while Mother Christmas takes on the role of storyteller through enchanted tales. The mix of edible goods, creative work and narrative activity gives different generations distinct forms of contact with the market. Decoration remains secondary to the people behind the products and the knowledge carried by their work. In Trouy, that combination creates a social winter gathering shaped by Berry produce, small businesses and the pleasure of choosing something made with a recognisable hand or local origin.