Laurent Cornu
Artisan-fermenter & founder of Fermentierra
I founded Fermentierra to share a simple, living vision of fermented, local, conscious and joyful food. My practice is rooted in the concrete, in the gesture, in the desire to pass on the invisible knowledge that transforms our vegetables... and sometimes our lives.
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.
🌱 My mission
Passing on fermenting know-how, nourishing the living and recreating links. That's what drives me every day.
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.
Fermenting is an ancient and profound gesture, an act of gentle autonomy and regeneration. It's also a path to greater 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.
