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26/09/2026

Petit aperçu des dates programmées à ce jour pour nos ateliers de fermentation à Paris et dans l’Aveyron.
Plus d’infos sur le lien en bio.
Contactez-nous pour d’autres dates.

30/06/2026

C’etait notre dernière journée d’ateliers à Paris.
Rendez-vous à la rentrée.
Contactez-nous pour de nouvelles dates.
Thank you La Cave des Papilles LES JARDINIERS LAGO Paris et Catherine.

21/05/2026

Are you ready fermentors?
It’s done!
C’est fait !
¡YA!

Our cabin / fermentation lab is finito and we are almost ready for september.

Two dates :
Stage V1 autour du koji de riz et du shoyu du 14 au 16 septembre.
Stage V2, koji sur d’autres céréales et légumineuses, misos et sauces non traditionnels du 5 au 7 septembre.

Nous serons ravis de partager ce nouvel espace avec vous entouré-es de verdure, des chants d’oiseaux, du ruisseau…
Venez partager la joie avec nous !

DM pour toutes les infos.

08/05/2026

We never tire of playing with chili and koji.
Chili loves koji.

05/05/2026

TESTS Stage V2 — koji on different substracts and non-traditional misos.

The tests we have been working on include the flavouring of traditional sauces.
These tests include jalapeño brine shiro tamari, 100% wheat, from April 2024.

These are ferments that can be consumed four months into fermentation.
We have been tasting them all along and our surprise was huge yesterday: The contrast in taste from the first few months to two years later is huge. Much more balanced than the first few months. Sweet too. And it lasts, and lasts, and lasts…
It made our day.

There are several tests here. The chili brine is the winner.
A two-year ferment requires lots of patience.
It pays.

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