From “Pot to Plate”
How can we use ferments in our cooking?
An afternoon full of opportunities to connect, interact, learn and share our experiences, together!
- 18th June 2025
- Salle Esquirol, Les halles de la Cartoucherie in Toulouse
- Organised by Nicole ( Haricoco ) & Mathieu ( Manjar Viu )
- A bilingual event – French & English
- Cost of participation – 22€*
Limited number of places
Early bird discount 10% until 31st of march with the code BOCAL10
* This fee is for the rental of the private “Esquirol” space at La Cartoucherie, and will cover part of our expenses. This is a non-profit event.
Many of us have difficulty finding ways to introduce fermented products into our daily life. During this 4-hour event we will focus on various ways how we can integrate ferments in our daily kitchen routines.
This event will be an interactive community-building event. We encourage everyone to bring one of their own ferments, so we can connect, share, discuss, and surely taste!
Sandor Katz will do an introduction and share some of his own experiences. He also offers a Q&A moment for all whom have questions.
Seize the opportunity to meet & chat with him and other fermentation enthusiasts. Share your experiences and discover techniques, tips and benefits of fermented foods, whether you are an amateur or an expert in fermentation
An afternoon full of opportunities to connect, interact, learn from- and share our experiences, together!
We also like to offer the opportunity to pre-order one of Sandor’s books and have them Signed by Sandor Katz at the end of the event.
The New York Times calls him "one of the unlikely rock stars of the American culinary scene." His penultimate book, The Art of Fermentation (2012), won a James Beard Award and was a finalist for the International Association of Culinary Professionals.
Possibility to pre-order, and have your book signed by the author!
We also have local experts who will share their experiences, ideas and suggestions
Organised by
Nicole
