Young cooks prepare an autumn bourguignon served in pumpkin-shaped bread, giving the Burgundian dish a playful presentation. A second recipe turns panna cotta, kiwi and red-fruit coulis into a dessert called Vampire’s Eye. The participatory workshop welcomes children from the age of five, and each young chef receives a reusable cup to take home.
Tag: workshops
Bulle à Parfums and Jura Wines
La Bulle à Parfums brings designer fragrances together with Jura wines for Vignobles en Scène in Darbonnay. Its founder, perfume consultant Tiphaine Fougere, previously worked in a Paris perfumery laboratory alongside fragrance creators. Her work centres on identifying individual scent preferences and matching them to rare or designer perfumes.
À l’ombre du Beffroi Children’s Workshop
Atelier à l’ombre du beffroi turns Concarneau’s belfry into a hands-on heritage subject for children. The visit connects the emblematic tower with the Ville-Close and then moves into a creative postcard workshop. Drawing, observation and local architectural memory give the session a precise cultural frame without turning it into a simple craft activity.
Introduction to the Breton Language
This informal workshop introduces Breton pronunciation through the surnames and place names encountered across the region. A Breton-speaking volunteer helps participants hear characteristic sounds and understand how names preserve clues to language, landscape and local history. Open to all ages, the session makes a first encounter with Breton practical and memorable, using familiar words to reveal the cultural knowledge held within everyday speech.
Esprit bord de mer Breton Cooking Workshop
Retour de Pêche shapes this Saint-Suliac workshop around a Breton lunch with a coastal character. Participants make local seaweed tartare with buckwheat chips, cook cotriade, and assemble a Breizh tiramisu with mascarpone, crumble and seasonal fruit from Saint-Méloir. The menu connects shoreline ingredients, Breton buckwheat and shared kitchen practice without flattening the dishes into a general cookery class.
Kig ha farz Workshop and Shared Meal
At Écomusée Ker Dreger, kig ha farz becomes both a practical workshop and a communal meal. Children and adults take part in preparing the emblematic Breton dish, working together before sitting down to eat what the group has made. The format keeps culinary transmission close to everyday practice: a regional recipe is learned through shared gestures, conversation and the simple act of serving it around one table.
Atelier d’alguier en cyanotype
Breton coastal seaweed becomes both specimen and printing tool in this hands-on cyanotype workshop. Participants arrange natural algal forms on light-sensitive paper, then use the monochrome process to make deep-blue botanical images with each frond and branch held in sharp silhouette. The session joins marine observation, photographic craft and the living textures of Plouguerneau’s shore, producing a personal alguier rooted in local sea flora.
Cuisine Breizh Workshop
This Cuisine Breizh workshop links cooking, tasting and book culture through Fanny Le Hir’s Breton recipes. Seaweed tartare, seaweed butter and Breton cake place the session between shore ingredients and household baking memory. Hosted in Primelin, it is a small but precise food heritage event, showing how edible sea plants and familiar cakes can carry regional identity.
Preparons le Roi de l’Oiseau
Préparons le Roi de l’Oiseau explores how Haute-Loire’s Renaissance history festival is prepared and represented. Photographs and costume guidance reveal the work behind its period atmosphere, while wool-felting demonstrations and calligraphy workshops bring traditional skills into view. Recipes complete a portrait of the Roi de l’Oiseau shaped through dress, handwork and shared local memory.
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.