Training process engineer. I am convinced of the benefits of living food and wish to promote organic and local vegetables.
The production of fermented vegetables depends on the seasons and the harvests obtained by producers in the Nouvelle-Aquitaine region. I (re) discovered the art of fermentation through culinary trips to the United States, Quebec and Europe.
Back in France, I am now keen to share with you my love for this fabulous ancestral technique, somewhat forgotten in our country, to make you discover its flavors full of pep's and its benefits.
We prepare delicious jars of lacto-fermented vegetables from organic vegetables from our local producers. Our workshop is located near Bordeaux.
The recipes for our lacto-fermented vegetables are designed to add pep's to all plates. Crunchy, tangy and above all very tasty, they can be eaten with anything.