La Ruée vers l’Or Blanc leads children through the Grande Saline in search of the salt water beneath Salins-les-Bains. A guided visit introduces the wells before an evaporation experiment reveals how salt crystals form. Participants then use miniature tools to reproduce the work of the salt workers in a workshop designed for children aged six to eleven.
Topic: events
Lejay Lagoute: Crème de Cassis in Dijon
Maison Lejay Lagoute opens the production site where its Crème de Cassis de Dijon is made. The guided visit explains how the blackcurrant liqueur is produced and traces the history of the house’s recipe, which has remained unchanged since its creation. The story centres on a product that became closely identified with Dijon and its makers.
Parfums & Vins in Jura: A Sensory Journey
Parfums & Vins du Jura examines the link between olfactory families and Jura wines. Led by Tiphaine at La Bulle à Parfums, the workshop covers floral, woody, fruity and spicy aromas before applying them to selected wines. The small-group format focuses on aroma memory and sensory vocabulary for wine tasting.
Weekly Farmers’ Market in Tannay: Fresh Finds
Tannay’s producers’ market brings together local growers and food traders. The stalls offer honey, flour, fruit, vegetables, eggs and cheeses, with macarons and prepared dishes alongside the produce. The town’s market guide also identifies the Thoulet family’s honey and flour milled from grain grown on their farm.
Organic Farmers’ Market in Arbois: Fresh Goods
La Pépinière Alimentaire, also known as Collectif Bio Arbois, organises this market of local organic producers. Vegetables, eggs, bread, cheese and honey form its food selection. The market is part of the association’s wider work to make good food accessible to everyone, alongside its other community food projects in Arbois.
Le Petit Marché-Café in Saint-Jean-de-Trézy: Local Products
Le Petit Marché-Café du Bât de l’âne combines a farmers’ market with a café in Saint-Jean-de-Trézy. La ferme des Mirande supplies vegetables, Au pain levé brings artisan bread, and Le verger des familles provides fruit. Le moulin Madame contributes flour and pasta; its producer, Terres de Moulin Madame, makes these products organically in Saône-et-Loire.
Saint-Vit Guinguette Market: Local Producers & Fun
Marché Guinguette de Saint-Vit brings local food producers together with artisans and makers. Its stalls offer fruit, vegetables and meat, including regional specialities and organic products. Concerts accompany the market programme, while food trucks and a refreshment bar provide something to eat and drink alongside the shopping.
Sensory Workshop at Hôtel-Dieu in Beaune: Unique Experience
At the Hôtel-Dieu – Hospices de Beaune, the MOUVEMENT(S) Atelier Gustatif links the history of hospital meals with olfactory exercises. The sensory tour moves through the medicinal garden, traditional kitchen and apothecary. Marie-France Bravard, creator of Ateliers Vins & Parfums, leads the visit with a Hôtel-Dieu mediator.
Pugey Market in Pugey: Local Produce and Crafts
Marché de Pugey gathers local producers and food artisans with bread, fruit and vegetables among their goods. The food stalls also offer red and white meats, cheeses and freshwater fish. Wines and beers sit alongside honey and chocolate, giving the market a range that extends from everyday groceries to drinks and sweet products.
Hôtel-Dieu Culinary Workshop in Beaune: A Tasty Journey
This Hôtel-Dieu workshop examines culinary heritage through the kitchen, apothecary and herb garden. Visitors follow the history of hospital meals through tastings, olfactory exercises and commentary. Marie-France Bravard, creator of Ateliers Vins & Parfums, leads the sensory exploration with a mediator from the Hôtel-Dieu.