In collaboration with Clément Voisin, cooking teacher.
Tasting of organic beet and chard lacto-fermentations, prepared with spices: coriander, cumin, ginger, nuoc mam... but also in kimchi. On a tablecloth made up of pages from the newspaper Le Betteravier français, the jars are laid out, as well as earthenware containers (soils) to accompany the preparations with bread and cheese from Berry.
A moment to discuss this ancient and delicious method of preservation, good for the body and the taste buds.

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