Foodies

Discover the art of fermentation and make your own hot sauce with Yannick, fermentation specialist

In a nutshell:

Discover the art of fermentation and make your own hot sauce with Yannick, fermentation specialist

Your craftsman:

Yannick Schandené
Other

Yannick offers you:

Knowledge of fermentation
Your hot sauce and a ‘fiery’ chilli tasting

More about the workshop:

45 €

per person

duration: 2:00
from 15 to 99 years old
3 to 12 people
Access for disabled people: YES
Available languages: FR, EN, NL

Ready to play with fire?

Meet Yannick, passionate about fermentation and learn how to cook your own hot sauce!

First of all, Yannick will take the time to tell you about his background and his attraction to the mystery of fermentation and all that it offers.

With a lot of pedagogy, he will explain the basic principles, share his knowledge of the different varieties of chillies and… make you taste them!

Then, together, you will prepare the chillies needed for your hot sauce recipe!

Then, step by step, he will teach you how to cook and garnish it until it is ready to be put in a jar.

After this workshop, you will leave Yannick with your own jar of hot sauce to enjoy at home!

This workshop is offered in French, Dutch and English. Yannick will adapt the language of the workshop according to the participants present.

Workshop location:

4 Rue Dieudonné Lefèvre, 1020 Brussels

Yannick’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

Additional information:

The studio is not heated, and for good reason! Yannick and his team ferment the lactos at room temperature and they don’t want to rush these fermentations. The temperature in the studio varies between 15 and 25 degrees throughout the year. Dress warmly!