Opening hours: 10 a.m. - 6 p.m.


13 Apr.

Processing seasonal vegetables

Fermenting food is an age-old preservation method.
The right conditions for successful vegetable fermentation are salt, water, the right temperature and a little patience. Fermented vegetables allow us to rediscover forgotten flavors that enhance our diets and awaken creativity in the kitchen.
Eve COLTAT's fermented vegetable discovery workshop will give you a practical grounding in working with seasonal vegetables .
At the end of the workshop, you'll leave with your own preparation! (Don't forget to bring a "Le Parfait" jar).

Size: 4 to 8 participants.
Price: 35€ to be paid to the service provider + reduced museum entrance fee of 6€.

Information and booking: 03 81 55 20 17 or via the booking form (please specify course title).