DIY has made a comeback in recent years, and Wecandoo is well aware of this. Founded in 2017, Wecandoo now offers over 3,000 workshops in France, enabling everyone to discover know-how, meet talented craftspeople and get hands-on with their expert advice .
The choice is vast, to say the least, and there's something for everyone! In Paris, for example, you can assemble your own bottle of wine with a winemaker, create a terrarium, learn glass-blowing or ceramics, or even learn to sew your own clothes. And the real bonus is that at the end of most Wecandoo workshops, you go home with your own creation, whether it's to wear, eat or drink!
And what if, this holiday season, instead of consuming more and more, we offered our loved ones a unique experience in the discovery of artisanal know-how? Here's a lovely gift idea , and the good news is that you can even take two seats to accompany the lucky recipient, so you can treat yourself too!
For our part, we searched Wecandoo for a cooking-related workshop, with no clear idea of what we wanted. And the cooking workshops on the site are particularly plentiful. Learn how to make mozzarella, fresh pasta, camembert, chocolate, macaroons or pâté en croûte. It was a tough choice.
We finally opted for a 2h30 workshop to make our own artisanal sausages (79€), a stone's throw from the Canal Saint-Martin in Paris's 10th arrondissement. The workshop took place at Viande & Chef, the butcher's shop run by the very friendly Simon. The butcher's shop caught our eye because of its many quality commitments.
Opened in 2015, the butcher's shop focuses on impeccable sourcing from small farms, and on using these beautiful animals in their entirety - Kintoa pork, the cousin of the Noir de Bigorre pig, Bretonne pie noir, Prés Salés lamb famous for grazing in the Bay of Mont Saint-Michel, or Aubrac broutard veal.
After a presentation of the butcher's trade and the Maison, the 12 workshop participants move behind the counter, around the central island, and begin the workshop... with a tasting of Viande & Chef products, including terrine, beef gravlax, nitrite-free ham and rillettes, accompanied by a glass of red wine. It's a convivial, no-fuss affair, and the good times continue in good spirits as Simon and his assistant demonstrate the boning of the meats we'll be using in our sausages - beef, pork and veal.
Then it's time to choose the sausage recipes, seasonings and spices, and get to work: chopping the meat, roasting the fennel seeds, mincing the garlic, mixing the preparations by hand, threading the natural (and French!) casing onto the machine.... Everyone participates in a collegial way, helping to fill the casing, turning the crank, one after the other. Then it's time to braid the sausages into portions, before learning how to wrap them quickly in butcher's paper, like a true professional.
After ingesting and applying this know-how, in a very friendly and festive atmosphere where everyone chatted together, we left with 6 beautiful homemade sausages of our own creation. 2h30 in a flash!
Location
Butcher Viande & Chef
38 Rue de Lancry
75010 Paris 10
Prices
€79
Official website
wecandoo.fr
Booking
wecandoo.fr
