



Online training to make digestible, tasty, and satisfying porridges, with endless variations.
Program includes:
- Fermented oat-quinoa porridge with apples, miso, almonds, and lemon
- "Purple" fermented porridge with pears, figs, pollen, and hazelnuts
⚠️ Please note: TRAINING CONTENT IN FRENCH
Want to know all the secrets of fermentation, discover this incredible transformation of living organisms, or go beyond simple lacto-fermented vegetables in jars? There are plenty of reasons to embark on ShiraBio's courses, a culinary creator of the living who masters fermentation like the back of her hand and shares this art with passion.
🔸 Course details:
- 1 to 1.5-hour video
- theoretical part
- step-by-step recipe walkthrough
- other variations and applications
You can contact Shira at any time by email.
Creativity, technique, simplicity, original uses, pedagogy, flavors always on point: ShiraBio's courses help you experiment with the living. She draws inspiration from ancestral traditions to imagine new culinary horizons that meet today's challenges and techniques.
🔸 Discover Shira Benarroch, your guide on the path of the living:
"I work with plants to experiment and create innovative recipes, in search of taste, nutritional balance, and an aesthetic rich in meaning.
In a quest for healthy eating, focusing particularly on gut health, I have built educational courses around key topics of fermentation and living cuisine that I offer online or in private training.
My approach is sensitive, instinctive, and empirical but framed by an orderly and synthetic mind. A process that constantly expands knowledge, sharpens expertise, and fuels passion..."
She assists top chefs in enriching their plant-based menus, like Claire Vallée (first Michelin star for a vegan restaurant) and Nicolas Conraux, and future chefs at the Ferrandi cooking school.
🔸 If you want to know more, her Instagram account is an ode to the beauty of the living: @shirabio
Ces produits pourraient vous intéresser