In syrup or liqueur, cultivated or wild, blackcurrant evokes for each Burgundian (ne) a memory of celebration or the taste of gluttony, time for a snack or a dessert.
Sublimated since its opening in 2001 within the Cassissium, the interpretation center dedicated to it, blackcurrant is told to you in all its forms in an educational and refined setting which today offers in addition to visits and tastings, a discovery workshop around cocktails.
Jean Michel Tissot the director of Cassisium and Paul Mathey his assistant tell you the story and the news in this episode of Côte d’Or tourisme