{"id":280,"date":"2024-04-03T16:14:47","date_gmt":"2024-04-03T14:14:47","guid":{"rendered":"http:\/\/Jeremy"},"modified":"2026-03-04T12:04:48","modified_gmt":"2026-03-04T11:04:48","slug":"sunday-out-of-time","status":"publish","type":"post","link":"https:\/\/www.mercure-viguierfigeac.com\/en\/dimanche-hors-du-temps\/","title":{"rendered":"La Manufacture d'un Grand Cru: the soul and behind the scenes - 14 March"},"content":{"rendered":"

As part of its Bons & Vivants meetings<\/strong>, The Viguier Dinner<\/strong> in Figeac is offering a new cultural and gourmet event not to be missed.
The Saturdays out of time<\/strong> are continuing at La Din\u00e9e du Viguier with a new immersive encounter focusing on local produce and know-how.<\/p>\n\n\n\n

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Saturday 14 March 2026 at 12.30pm<\/strong>
Theme: La Manufacture d'un Grand Cru: the soul and behind the scenes\u00a0<\/strong><\/strong>
With Tiphaine Illouz<\/strong>
32 \u20ac per person | 18 \u20ac for children<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Immersion at the heart of know-how<\/h3>\n\n\n\n

Through stories, anecdotes and exchanges, Tiphaine Illouz<\/strong> takes you behind the scenes of the making of a grand cru.
From the selection of raw materials to the secrets of production, discover the stages, traditions and exacting standards that shape excellence.<\/p>\n\n\n\n

A moment of sharing culture, transmission and gastronomy<\/strong>.<\/p>\n\n\n\n

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A 3-course menu with a local flavour<\/h3>\n\n\n\n
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A specially designed menu will be available to accompany the event:<\/p>\n\n\n\n