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The Écomusée du Pays d’Auray runs this Morbihan grandeur nature session in the Verger Conservatoire at Saint-Dégan, where some two hundred apple varieties are kept. Participants follow the stages that turn fruit into juice: broyage, pressage, then a dégustation of what they have made. The Breton language arrives with the work, picked up through the gestures, objects and shared moments the pressing calls for. Boots and warm clothing are advised.