Despite a dozen last-minute cancellations from guests who had previously booked, the village hall in Sénergues drew a large crowd for the annual Nuit de la bourrée. Organized by the local folk group Lous Castelous, the event brought together traditional dance enthusiasts for an evening that began during the apéritif and stretched late into the night.
Lous Castelous Hosts Nuit De La Bourrée
- Lous Castelous hosted the annual Nuit de la bourrée at the Sénergues village hall, drawing a full house despite twelve late cancellations.
- Benoît Clot presided over the evening, which featured traditional regional dances accompanied by live music from Éric, Nicolas, and Yvan.
- Attendees enjoyed a menu featuring wood-fired grilled pork with a secret sauce and gratin dauphinois, alongside local participation from municipal and regional figures.
Gathering and Official Welcome in Sénergues
The festivities commenced before dinner during the apéritif, with guests moving into the hall as the evening progressed. Benoît Clot, president of the Lous Castelous folk group, opened the official proceedings with a welcoming address. He acknowledged the presence of Sénergues mayor Daniel Joulia alongside his municipal council members.
Clot also recognized several visiting folk groups from surrounding areas and neighboring departments, as well as a delegation that traveled from Provence. He made a point to thank the team of volunteers who spent the day working in the kitchen and managing preparations.
The gathering drew notable local figures, including Laure Vigouroux, project manager for the Grand Site de France Conques Vallées du Lot et Dourdou, who recently relocated to Sénergues with her family.
Musicians Perform Traditional Folk Dances During Dinner
Dinner was served in stages, punctuated by musical breaks. During the hors-d’œuvre and the main course, musicians Éric, Nicolas, and Yvan performed to break up the meal. The centerpiece of the dinner was a wood-fired grilled pork served with a signature sauce prepared by Clot, accompanied by a gratin dauphinois.
Following the first part of the meal, the musicians returned to the stage to help guests digest. They performed a repertoire of traditional folk dances, including waltzes, bourrées, marches, polkas, crouzades, brise-pieds, and montagnardes. The music drew numerous dance enthusiasts onto the floor.
Communal Singing Leads to Final Dances
A second musical pause occurred during the cheese and dessert courses. Before dancing resumed, Clot led the entire room in a communal singing of “Se Canto.”
With the song concluded, the dance floor filled once more. Participants continued dancing well into the night, bringing the organized celebration to a close.
