Chez Zymo

FERMENTED EVENINGS BY CHEFFE ZINZIN FT. FERMENTIX THE DRUID WHAT IS FERMENTATION? Bread, cheese, cured sausage, miso, sauerkraut, wine, chocolate, soy sauce, nuoc-mâm... Their commonality? They are all... fermented! Fermentation is the art of letting carefully selected bacteria and yeasts do their work. They transform food, preserve it naturally, and create new aromas, all while boosting its nutritional value (essential amino acids, vitamins...). Bonus: these foods are often more digestible because they are already "pre-digested" by our microscopic friends... who also give a boost to our gut microbiota, which looks after our health. In France, we consume fermented foods every day without thinking about it (bread, wine, cured sausage, cheese, sauerkraut...), but this ancestral practice exists all over the world. While home fermentation has become rarer due to the agri-food industry, it remains very much alive in certain regions and family cuisines. There are several "families" of fermentation, depending on the microorganisms at work: Alcoholic: wine, cider, beer... Lactic: yogurt, sauerkraut, kimchi, cured sausage... Acetic: vinegars, Kombucha... ... and many more to explore! In this menu, you will taste homemade fermented preparations (mainly lacto-fermentation and kombucha), as well as some exceptional ingredients like miso or gochujang that we have carefully selected. Our goal: to show you that fermentation can be simple, tasty, good for you... and find its place in your everyday meals.