Laurent Cornu
Artisan-fermenter & founder of Fermentierra
J’ai fondé Fermentierra pour partager une vision simple et vivante : celle d’une alimentation locale, consciente et joyeuse. Ma pratique est ancrée dans le concret, dans le geste, dans l’envie de transmettre ce savoir invisible qui transforme nos légumes… et parfois nos vies.
Through my workshops, my jars and my interventions, I seek to create bridges between the past and the future, between tradition and creativity, between microbes and humanity. Welcome to my world.
📬 Contact me🌱 My mission
Transmettre les savoir-faire fermentaires, nourrir le vivant et recréer du lien. Voilà ce qui m’anime chaque jour.
With FermentierraMy aim is to make fermentation simple, accessible and joyful - far from dogma or perfectionism. Everyday cooking, rooted in the seasons, in good farming sense, in the desire to do things myself without pressure.
C’est aussi un chemin vers plus de healthvitality, digestive balance - but without obsession or injunction. Just by reintroducing good microbes in our diet, and a little patience in our rhythms.
I like to think that each jar prepared, each workshop shared, is a small seed of transformation. An invitation to slow down, to feel, to listen to living processes. For me, fermentation is the language of lifeboth concrete and poetic.
