Organisation of cookery workshops and courses
Come and learn ancient techniques for preserving and transforming food, and understand the importance of eating naturally and healthily!
A variety of topics are covered, depending on the season:
- Fermentations (lacto-fermentation of raw vegetables, miso, vinegar, sourdough, raw milk kefir cheese)
- Fermented drinks (water kefir, kombucha, etc.)
- Gentle steaming
- Cooking with seaweed and sprouted seeds
- The benefits of raw food (the CRUsine)
- Cooking cereals and legumes and fermentation
- Natural preservation techniques (no-cook syrups, salt preserves, drying and dehydration, etc.)
- Wild cooking - wild drinks
- Cooking and Naturopathy workshops... etc.
Group workshops lasting 2 to 3 hours, with the following on the programme: :
1 welcome drink, 1 pinch of theory, 1 handful of practice, 1 chat and 1 souvenir gift.
GLANE HEUREUSE
