CONSULTING & DEVELOPMENT
Guidance around the culinary and sensory identity of venues and projects, bringing together fermentation, creation and experience.
Consulting & Development
Design and implementation of plant-based and fermentation-driven approaches, support for projects and concepts.
Team Training
Introductory or in-depth training for kitchen brigades.
Research & Creation
Development of bespoke recipes and ferments, rooted in the products and resources of a given region.
Menus & Experiences
Creation of plant-based menus, living-beverage pairings, culinary scenography.
Content
Creation of visuals, tutorials and texts.
Collaborations
Four-handed menus, co-creation of products.
Kombucha vinegars
Echnatillons de cuirs
Tsukemono de navets
Living drinks
Beet and cacao tempeh
PRIVATE TRAINING
Tailor-made training courses exploring fermentation and the transformation of living matter.
Plant-Based Dairy
Cultured plant milks, yogurts, creams, plant-based cheeses.
Lacto-Fermentation
Fruits, vegetables, grains, legumes, seeds, tofu.
Sourdough & Gluten-Free Breads
Umami plant-based pastries
Living Breakfasts
Fermented porridges, granolas, amazake, pancakes, koso, spreads, activated juices.
All About Koji
Grain koji, vegetable charcuterie, unconventional amazake, amino sauces.
Miso
Miso made from legumes, seeds, nuts and vegetables, pastry misos.
Tempeh & Plant-Based Proteins
Cultured plant-based pâtés, tofus, dosas.
Living Beverages
Kefir, kombucha, ginger beer, wild sparkling drinks.
Dehydration & Fermentation
Fruit and vegetable leathers, tuiles, crackers, fermented nuts.
Wild Koso, Living Chutneys & Activated Honeys
Charcuterie de carotte
honeysuckle shiokoji
Fromage frais d'amandes
Buckwheat and shiitake tempeh
Pain de sarrasin entier au cidre
plant-based crème fraîche