Aromas from the cellars at the Hôtel-Dieu des Hospices Civils de Beaune

Since 2023, the Hôtel-Dieu des Hospices Civils de Beaune has been exploring a theme linked to the history of the building. After HOSPITALITY, CHARITY is the main theme of the 2024 programme. Exhibitions, workshops, themed tours, starlit nights and escape games are an invitation to take a different look at this hospital heritage.

For the Mois des Climats, the Ateliers des sens (workshops for the senses) are available in two formats: Arômes des caves (cellar aromas) and Pilates olfactif (olfactory pilates). Hosted by Marie-France Bravard, creator of the Ateliers Vins & Parfums, Patrick Délémontey, a sports educator, and a mediator from the Hôtel-Dieu, these visits and workshops offer a different approach to the site, drawing on all the senses, including the sense of smell! It's a sensitive experience that tells the story of the Climats du vignoble de Bourgogne and that of the Hôtel-Dieu, its wine estate and its hospital heritage. The tour-workshops combine visits with hands-on experience of perfume and sport in the historic areas of the Hôtel-Dieu.

Workshop 2 > Cellar aromas
The visit-workshop takes place in the former cellars of the Hôtel-Dieu of the Hospices Civils de Beaune, and develops the following themes: the Climats de Bourgogne, the wine-growing estate of the institution, its evolution and its registration as a UNESCO World Heritage Site - Climats de Bourgogne. The first part of the tour is devoted to a visit to the historic wine-growing areas of the Hôtel-Dieu, punctuated by olfactory exercises led by Marie-France Bravard. In the site's former cellars and vat room, the tour is led by a mediator from Hôtel-Dieu, who discusses the concept of "climate", the history of Burgundy winegrowing and the place of the Hospices Civils de Beaune estate in this heritage. The second part of the tour is a multi-sensory workshop led by Marie-France Bravard. To discover the fragrances of the Hospices Civils de Beaune wine estate, she combines the methods of a perfumer, by olfying raw materials and memorising scents, with those of an oenologist, by blind tasting nectars and jams to explore 6 key aromas of the estate's wines.

Duration: 2 hours
Capacity: 25 people
Registration recommended