Young cooks prepare an autumn bourguignon in bread crust, linking Charolles kitchen play with a classic Burgundian dish.
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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.
When:
21 October 2026 Europe/Paris
Where:
43 route de Macon, Charolles
Category:
Food & Drink
Topic:
events
Region:
Bourgogne Franche Comté, France
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