



Online training to discover how to lacto-ferment summer vegetables to enjoy them all year round.
Program:
- Lacto-fermented jars: Cherry tomatoes and red pepper with garlic and thyme
- Zucchini tagliatelle with basil
- Quinoa and fermented lentil pizzetta. Puttanesca sauce with sour tomatoes
⚠️ Please note : TRAINING CONTENT IN FRENCH
Want to know all the secrets of fermentation, discover this incredible transformation of life, or go beyond the stage of simple lacto-fermented vegetables in jars? There are plenty of reasons to embark on the training courses by ShiraBio, a culinary creator of life who masters fermentation like the back of her hand and shares this art with passion.
🔸 Training 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 training offers you the chance to experiment with life. 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 life:
"I work with plants to experiment and create innovative recipes, in search of taste, nutritional balance, and an aesthetic rich in meaning.
In an approach to eating well, 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. An approach that continuously broadens knowledge, sharpens expertise, and fuels passion..."
She works with top chefs to enrich their plant-based menus, such as 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 life: @shirabio
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