For ten years, this workshop has been a growing success with its users. A real time for culinary exchanges and cooperation, it is divided into two groups and takes place twice a month.
Over the years, participants have been eager to share their recipes. From aperitif to dessert, their booklet contains 29 recipes, but also useful “tips and tricks” in the kitchen and beyond. It has the peculiarity of being particularly inventive, since it appealed to the imagination of the protagonists who propose some “invented” recipes, to the Marsaco sauce …
The document is made entirely by the Diapason kitchen workshop, in collaboration with the young “bidouilleurs” of Wednesday who have, in addition to the layout, contributed by integrating some gourmet recipes. Other local partnerships have materialized around the recipes, such as the craft beer of Marsac (BAM), today in Périgueux, the Lafaye chocolate factory, the honey producers of the commune, Fromarsac or Champidor.