GLANE HEUREUSE

Organization of cooking workshops and courses
Come and learn ancient food preservation and processing techniques; 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 beverages (water kefir, kombucha...)
- Gentle steaming
- Cooking with seaweed and sprouted seeds
- The benefits of raw food (the CRUsine)
- Cereal and legume cooking and fermentations
- Natural preservation techniques (no-cook syrups, salt preserves, drying and dehydration...)
- Wild cooking - wild drinks
- Cooking and Naturopathy workshops... etc.
Group workshops lasting 2 to 3 hours, with the following on the program: :
1 welcome drink, 1 pinch of theory, 1 handful of practice, 1 pinch of chit-chat and 1 souvenir gift.