Pairing-Workshop "PRODUCTS OF OUR REGIONS & SAKÉS" (Fermented foods)

Pairing-Workshop “PRODUCTS OF OUR REGIONS & SAKÉS” (Fermented foods)

30,00 - COMPLET


Sunday, October 6th, 2019 from 4:30 pm to 5:30 pm

Already used for millennia, fermented food is getting back on the shelf.
A revival that coincides with the desire to eat healthier and with an ecological spirit. Because fermented food is very green ! No fridge, no electricity, just good jars and good products.

To jump into that universe, several guests will come to reveal their creations.
Like a Japanese-inspired beef tartar made by MITSURU YANASE, a sauerkraut revisited by RYOHEI KAWASAKI & MAO ETO, or a mousse of Époisses and buckwheat with LAURE TAKAHASHI & MATHIEU VERMOREL.
All these amazing French fermented inspired dishes could not find a better friend but a sake!

35 persons

1 hour 


Participation :
be 18 y.o. or more
As the workshops will start on time, please arrive 10 minutes in advance.

All workshops will be held in French.

As the workshops have limited seatings, we strongly advise you to book your seat in advance on our web site


Ryohei KAWASAKI (Chef de cuisine, accompagné de Mao ETO – Chef de cuisine – restaurant « KEN KAWASAKI » Paris 18ème Originally from Hiroshima, Ryohei is a very inspired chef… silent. But the cuisine that he serves in his restaurant located near Montmartre, is incredibly creative, spontaneous, and so evident of purity. The base of his cooking is French but of course you might find here and there few Japanese ingredients, just to remind you his roots. He will be attending this workshop with his sous-chef Mao ETO. )