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.
Tag: workshops
Bal Folk with Millesime 58
Perrine Privas leads two dance workshops for Millesime 58’s gathering in Étoile-sur-Rhône. One introduces folk dancing; the other teaches the Carnaval de Lanz from the Basque Country and Brittany’s Kostarhoet. LUMBAGO Folk supplies the music for the bal, while soupe au pistou is available to eat there or take away by advance reservation.
Avec les mots de George Sand
Avec les mots de George Sand makes the writer’s language the raw material for a practical FabLab session. Participants choose quotations themselves, then use equipment from the Micro-Folie workshop to personalize T-shirts and tote bags. The process moves a literary fragment from page to object, asking each maker to consider which words they want to carry into daily life. Because the choice is individual, the finished pieces can reflect different aspects of Sand without imposing a single portrait of the author. The activity is designed for teenagers and adults, combining accessible fabrication with close attention to phrasing and visual placement. In Saint-Amand-Montrond, this hands-on format gives Berry’s literary memory a contemporary, participatory expression through typography, textiles and personal interpretation.
Champ Bressan Farm Heritage Days
Guided visits open the Ferme du Champ bressan’s farmhouse during the ecomuseum’s special open days. An exhibition of vintage photographs evokes the interwar world of this Bresse home. A workshop devoted to a photographic technique moves from looking at images to working with the process behind them, combining the farm visit with practical image-making.
Plumes & Archives Calligraphy Workshop
Plumes & Archives brings palaeography and calligraphy together through the Hôtel-Dieu’s hospital records. Participants inspect parchments, lettering and administrative registers before reproducing a passage in an old-fashioned hand. Andréa Hautevelle, who oversees the Hospices Civils de Beaune archives, leads this practical encounter with the institution’s written history.
Autumn Bourguignon Cooking Workshop
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.
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.