123 Nature cooking workshop: Making quince paste

Quince are yellow when ripe and have a strong, pleasant smell. They are so firm and astringent that they cannot be eaten raw. Come and learn the recipe for the traditional quince paste (which can also be used to make jellies) and enjoy a sweet, convivial moment.

Presenter: Vergers Vivants Vergers Vivants
For adults only. Registration required at 03 81 94 45 60 (Tourist Office).

RENDEZ-VOUS: 2.30 p.m. to 5 p.m. at La Damassine in Vandoncourt