A laboratory of ideas and creation around fermentation
MY Fermentation, created by Hugo Chaise, is the first fermentation house in Paris and France open to all, professionals and individuals. The idea behind this space is to bring ideas and people to life within a space built around the living.
The laboratory
© Chloe Allain
Where ?
Right in the center of Paris, at 3 rue Saint Bon, in the 4th arrondissement, my fermentation house is a place of multiple living spaces.
You will find a coffee shop area with fermented drinks and plates (savory and sweet) that incorporate touches of fermentation.
You can also come and buy my products directly in the store.
What ?
Inspired by fermentation methods around the world, my product range today consists of:
- kombucha green tea and black tea flavored according to the season
- traditional and modern miso pasta
- koji
- custom creation for catering professionals.
How ?
Chef Crafted and Seasonaly
are the key words of my project. My products are created from my culinary expertise.
Initially dedicated to catering professionals, my products are now available in my fermentation house and on my online store .
I want to transcribe my vision of taste and high standards through my creations.
Finally, I use seasonality to ensure optimal freshness and lasting originality.
Who am I?
My journey
My name is Hugo, and I'm a trained chef. I trained with great French chefs in gourmet restaurants. Joël Robuchon, Christophe Bacquié, and Patrick Henriroux are all chefs who have shaped my culinary and creative approach.
My travels
Very quickly, I wanted to explore other cultures and cuisines. My path led me to Australia, then to Japan, where I experienced precise, powerful, and incredibly complex seasonings.
I subsequently obtained a 3-month internship at the Noma Fermentation Lab. It was there that I completed my international interlude with inspiring and generous mentors.
Mentors and Influences
The two mentors I was fortunate enough to meet at Noma, who passionately shared their knowledge with me, were David Zilber and Jason White. Two pillars in the fermentation world who possess an incredible wealth of knowledge and creativity.
Fermented workshops
Every month, workshops take place at the store.
Fermentation is a living process that occurs when the right conditions are met.
This is exactly what I wanted to create in my laboratory in Paris: a place to meet and live, to transmit techniques and basic knowledge about fermentation.
Two themes: miso, cooking.
Reservations are made on the Wecandoo platform via the links below.
See you soon in the Marais.
