It is an enriching human encounter with proud traditional artisans exploring the history, authenticity and passion embodied into each product. It is a meaningful experience rooted deep into the living and culinary cultures of the territory, but also a privileged opportunity to make an active contribution to safeguarding intangible cultural heritage, while promoting sustainable tourism that respects cultural roots. This mindful experience, created to raise awareness the richness of living heritage, is made possible by three concepts developed and implemented by the ENS: ÉCONOMUSÉE®, HERITAGE SPACE and CULINARY SPACE.
The word “économusée” combines two fundamental concepts. First, there is the word “écono,” which refers to the importance of business profitability, enabling artisans to make a living from their craft. There is also the word “musée”, translating to museum, that brings a cultural and educational dimension, emphasizing the originality and uniqueness of the artisan’s know-how and history. In other words, an ÉCONOMUSÉE® combines a workplace with a place of discovery, where business and culture collide. An ÉCONOMUSÉE® showcase the know-how that stood the test of time and evolved over the years. It is a human encounter with an artisan who turned their know-how into their profession and open the doors of their workshop and boutique.
A HERITAGE SPACE brings intangible cultural heritage to life and is perpetuated through experimentation and learning. Visitors leave feeling enriched and a touch more mindful of the significance of belonging to a living culture.
A CULINARY SPACE showcases a culinary practice, a dish and a product that stems from culinary identity. It highlights the richness of local traditions and those of the terroir while offering a moment of gourmet pleasure to visitors.