Foodies
Discover all about vinegar and how it is made with Yannick and his team of fermentation specialists.
In a nutshell:
Discover all about vinegar and how it is made with Yannick and his team of fermentation specialists.
Your craftsman:
Yannick Schandené
Other
Yannick offers you:
Knowledge in vinegar making
Your vinegar starter and a 200ml bottle
More about the workshop:
39 €
per person
duration: 2:00
from 15 to 97 years old
4 to 15 people
Access for disabled people: YES
Available languages: FR, EN, NL
duration: 2:00
from 15 to 97 years old
4 to 15 people
Access for disabled people: YES
Available languages: FR, EN, NLDiscover the magic of vinegar in the company of Yannick and his team.
These passionate artisans will be delighted to welcome you to a workshop dedicated to this fascinating elixir.
After getting acquainted, Yannick will begin by telling you the history of vinegar, from its ancient origins to its place in modern culinary craftsmanship. Today, used in cultures around the world, vinegar has multiple facets, some of which might pleasantly surprise you!
Next, you’ll roll up your sleeves for the hands-on phase of the workshop. Yannick will guide you step by step through each stage of vinegar-making, from selecting the finest ingredients to the fermentation process.
He will also explain how to repurpose kitchen scraps into excellent vinegar, following a zero-waste approach.
Yannick and his team will finally share their best tips to kickstart your home fermentation adventure.
You will leave with your very own starter culture and a 200ml bottle of homemade vinegar: the perfect foundation for your new exploration!
Workshop location:
4 Rue Dieudonné Lefèvre, 1020 Brussels
4 Rue Dieudonné Lefèvre, 1020 BrusselsYannick’s workshop is located a few minutes’ walk from the Pannenhuis metro station (line 6) and the Dieudonné Lefèvre bus stop (line 88).
The space is located in a sustainable business centre with other producers.
The workshop is located at the entrance to the left of the main hall, and is a new tasting area that leads on to the production workshop at the back.
If you arrive late and the gate is closed, feel free to go through the red door just below the ‘Fermenthings’ sign, we’re probably at the back of the workshop
