Raw, Cooked… and Rotten!
Why do we transform food? To make it more digestible, more nutritious, more flavoursome, but also to preserve it better.
Throughout the year, we explore these processes, from fermentation to curing, smoking, and the countless cooking techniques that change textures, colours, and flavours. Discover the "culinary triangle" in activities that combine history, science, and nutrition, punctuated by tastings.
Fermentation Fun! – From January to March
For the first part of the activity, dive into the sparkling world of fermentation! From winter vegetables to fruit kefir, explore their unique flavours, secrets of preparation, and nutritional benefits.
This activity will not take place on 24 and 25 January, 28 February, 1, 28 and 29 March.
In the Raw – April to June
What if we “crusined” instead of cooked? No more saucepans! Let’s savor living foods! Rediscover the joy of simple things with the young vegetables from our garden. The benefits of raw food shine through in their vibrant colors, varied textures, and endless flavors. Rich in nutrients, raw cuisine combines pleasure and well-being. Explore its wonders during our scientific workshops!