Making your own wooden Norwegian pot" workshop

Workshop or stage View photos

In 2 and a half days, in a group, you will each build your own wooden Norwegian pot to the size of your cocotte.

Practical information

Dates et horaires

From08to10May2026

Opening hours: 12:00 - 17:00

Capacity

Nous pouvons accueillir jusqu’à 6 personnes

Price

175

Accepted payment methods: Check, Cash, Credit card, Bank transfer

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⚠️ Une inscription est obligatoire pour participer

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How to get here?

Making your own wooden Norwegian pot" workshop

6, le Guiny
56380 Porcaro
FRANCE

Route

Activity description

Nos thèmes d’animation

Cooking & Nutrition
Paysan skills

Who can participate?

Welcomed audience:

Adults
Children - 16 years old
Children - 17 years old
Children - 18 years old

Accessibility

This activity is not accessible to people with reduced mobility (PRM).

Who organizes?

Cécile Raimbeau

Has been welcoming since 2025.

Spoken languages:

Discover our welcome place and our territory

Micro-ferme La Bastardière

Our eco-responsible and farming commitments

Bio-based construction materials
Biodegradable construction materials
Eco-responsible construction materials

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Eco-construction/housing

Bio-based construction materials
Biodegradable construction materials
Eco-responsible construction materials
Eco-responsible paint and coatings
Insulation with natural or recycled materials
Local construction materials
Low energy building
Natural construction materials
Passive or positive energy building
Preservation of local traditional habitat
Use of local materials or local crafts

Energy management

Avoid use of non-rechargeable batteries
Green energy producer
Implementation of alternatives to all-electric energy
Low consumption lighting and electrical appliances
Management of heating, hot water, cooking, fridge temperatures...
No electric air conditioning, alternatives for natural cooling
Open-air laundry drying, provision of clotheslines
Solar thermal and photovoltaic energy
Sustainable and efficient housing insulation

Financial autonomy

Project to move towards financial autonomy

Food

Bulk food products
Home cooking
Majority local products
Majority organic products
Vegan cuisine
Vegetarian cuisine

Human and social dimension

Activist commitments
Civic commitments
Raising visitor awareness of good practices
Reasonable rates for solidarity holidays

Local involvement

Involvement in local associations
Involvement in local cultural life
Involvement in local heritage preservation
Promotion of local producers or artisans

Mobility

Bike friendly
Food products accessible without a car
Promotion of eco-responsible transport
Soft transport means available or nearby (bike loan or rental)

Preservation of natural spaces and biodiversity

Facilities for biodiversity preservation
Natural space protection actions
Protected natural areas on site
Reasoned mowing

Production mode and link to the land

Ancient or local plant varieties
Animal welfare monitoring
Crop rotation
Food production
Organic production, biodynamics
Peasant seeds
Permaculture
Reasoned hedge trimming
Recovery of production waste (manure, recovery, composting, reuse)
Water and energy efficient irrigation for crops and gardens (drip, oyas or micro-sprinkler)