Traditional communal oven and Atelier des Terroirs workshop

In Vollèges, a passionate community has enhanced the capabilities of this old oven, which is still in use today, to create a space dedicated to the flavours of yesteryear. Recipes include Fratze sausages, Cressin bread and choucroute (sauerkraut), all aimed at preserving traditional culinary know-how from the region. Four batches are made every year, with numerous food demonstrations organised. Please note that this workshop only opens on request.