Get your team together and make your own fermented vegetables with Yannick and his team

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Nurture company culture Get creative together Create an opportunity for mindfulness

2 hours of discovery with Yannick and his team

Knowledge in fermentation

One jar of fermented vegetables per employee

From

€37.19 _{Excl. VAT} • €45 _{Incl. VAT}

per person

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The workshop in detail

15 years min.

Up to 15 people

TEAM WORKSHOP: Take part in this workshop with your colleagues and create unique memories together.

Welcome to the fascinating world of Yannick for a teambuilding experience like no other!

After a warm welcome, this passionate artisan will share his background and his passion for fermentation, a culinary art as surprising as it is delicious. He'll explain the basics of the technique and let you taste his fermented vegetable creations.

Then it's time to work in teams! Following the expert's advice, you'll make a jar of fermented condiments together, the ideal opportunity to strengthen team spirit while discovering a fascinating natural process.

Each team member will leave with their own jar to enjoy at home!

NB: To extend the experience, Yannick offers the option of a convivial team lunch (20 euros/person) or dinner (30 euros/person) with a 100% fermented, vegetarian, homemade menu. Fermented vegetables, vegetarian dips, homemade bread and other dishes in sauce will delight your taste buds. Drink packs are also available. It's a great way to bring your team together over a delicious and original meal!

Workshop location

Yannick's workshop is located a few minutes' walk from the Pannenhuis metro station (line 6) and the Dieudonné Lefèvre bus stop (line 88).

This place is accessible to people with reduced mobility.

Additional information

Languages of the workshop

Français
English
Nederlands

Meet Yannick & his team

Fermentation Specialist

It was in 2017 that Yannick decided to switch careers and start his own business, with a desire to share his passion for fermentation.

He wants to test all the possibilities that fermentation has to offer, moving beyond the popular classics such as beer, bread, or kombucha. He therefore performed various experiments with vegan charcuterie, miso, and even vinegar. A passionate convert, but also very socially engaged, he uses only local products.

His openness and his teaching ability allow him to transmit his passion through his own workshop, sharing all the mysteries of fermentation!

Meet Yannick & his team

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