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Traditional communal oven and Atelier des Terroirs workshop

Thematic house in Vollèges
  • The traditional communal oven dates from 1905. Unlike other ovens in the region, it is made from molasse (marly sandstone).

  • 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.
  • Spoken languages
    • French
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