Vieux Pistons Bretons brings its vintage vehicles to Kerscao for Journées du Patrimoine in Locmaria-Plouzané. The association’s gathering is devoted to older cars, set against the architecture of a Breton manor. Kerscao is protected as a historic monument, and restoration of its chapel forms part of the site’s preservation story.
Topic: events
JEP Marché d’antan: Souvigny’s Rural Heritage
Marché d’antan recreates rural life in Souvigny through a market, a factory’s history and a reenactment of transhumance. The story of Maison Schuman follows its former work washing wool and manufacturing mattresses. The staged movement of livestock is another part of the programme, alongside this account of local textile production.
Danakil Live at Le Roudour
Danakil arrives at Le Roudour with the roots reggae sound that has carried the French collective from small clubs to major festival stages. The set draws on Demain peut-être and its expanded Reload edition, pairing weighty rhythms with socially conscious writing. The band’s independent Baco Music story and long connection with audiences give the Saint-Martin-des-Champs concert a clear place in today’s French reggae circuit.
NoBorder Hors les Murs in Plozévet
NoBorder Hors les Murs brings three distinct approaches to dance music into Plozévet. Rennes duo Gregailh pushes the hurdy-gurdy through distortion, electronics and percussion; Eris amplifies songs and traditions from Upper Brittany; Garenne pairs baroque training with Massif Central fiddle practice. Hosted by L’Avel-Dro with Le Quartz and Bretagne(s) World Sounds, the bill connects fest-noz energy with experimental folk.
Kig Ha Farz Cooking Workshop in Saint-Suliac
Kig Ha Farz takes centre stage in a hands-on Saint-Suliac workshop led by a chef from northern Finistère, the dish’s home territory. Participants cook the broth, vegetables, pork and beef, then prepare both white farz and buckwheat-based black farz with the indispensable lipig sauce. The session ends around the shared meal, keeping the recipe’s Breton names, textures and communal character intact.
Saint-Jacques Cooking Workshop in Saint-Suliac
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.
Parler Pointu — Hélène François & Benjamin Tholozan
Benjamin Tholozan recalls learning to erase his southern accent in Parler pointu. Personal storytelling and a gallery of characters examine why some ways of speaking are associated with success and legitimacy. Co-written with Hélène François, who also directs, the play combines linguistic inquiry with comedy and music by Brice Ormain.
George, la fille en pantalon
Cie Burdin-Rhode brings George Sand’s colorful, politically engaged life to the stage through visual theatre. Developed in residency, the performance approaches the writer as both a literary figure and an engaged public voice, shaping her story through images and theatrical composition. Its all-ages format introduces younger audiences from age seven to a major French author while giving adults a focused portrait of her public commitments.
Kafé Breizh
Kafé Breizh is an informal Breton-language conversation gathering in Plouescat, welcoming fluent speakers, beginners and anyone returning to the language. Participants listen, talk and practise at their own pace, with conversation and mutual help shaping the session. The exchange keeps Breton in everyday use and turns a simple community meeting into a living expression of Finistère’s linguistic culture.
Week-end Noel festif à Dijon
This Dijon weekend pairs a self-guided walk through the historic centre with Burgundy’s food culture and an evening at Cabaret Odysséo. Follow the Chouette trail past the Palace of the Dukes, churches and museums, then sample local signatures such as crème de cassis, œufs meurettes, mustard and nonnettes. Dinner, a cabaret revue and dancing by Lake Kir round out the stay before a visit to the Cité Internationale de la Gastronomie.