Together with Heiko, we will explore where the appealing taste of fermented products actually comes from as part of a multi-course meal and embark on an adventurous educational trail. The topics: Vegetable ripening over several months, ripening in ash, the possibilities of canola - for example, soy sauce. Between each course, the flavors and processes are broken down in detail.
Ticketprice: incl. 4-course meal, water and coffee
This event is presented in collaboration with: foodwaste.ch