CHF 220.00 CHF 175.00
The food waste combo, a clever gift that delights twice:
An exclusive 2.5-hour Ugly workshop on food waste and fermentation with Raphaël Gétaz (value CHF 150.00) + a vegetable and fruit Uglyfruits basket (value CHF 70.00).
This year, we’re teaming up with Raphaël from Les Jardins de Chivrageon to create the perfect food waste gift to extend the life of vegetables: learning to ferment them like a real chef!
Here’s how it works: with your basket, you get imperfect vegetables and Raphaël shows you how to transform them into kimchi, pickles, and other fermented delights. The result? Tasty jars that keep for months… and skills you’ll have for life.
Includes:
Limited offer until December 31, 2025.
After your purchase, you’ll immediately receive the voucher for the workshop and for our baskets as a PDF by email. All you have to do is print it and gift it!
The person receiving the gift set can book directly with us at [email protected], simply by providing their code and chosen date.
To use their credit, they just need to create an account (or log in if they’re an existing customer) on uglyfruits.ch and activate the voucher.
Food waste reduction and fermentation are pillars of Raphaël’s cooking, founder of Les Jardins de Chivrageon. This workshop is naturally the must-do experience in our world. Come discover the magic of bacteria on your plate!
In this introductory workshop, you’ll change your perspective on bacteria. The goal of this course is to teach you the basic knowledge needed to start preparing fermented foods at home.
Living things accompany us throughout this workshop, with vegetables and fruits from his own Gardens (Bio Bourgeon certified) but also with the bacteria they welcome into their preparations.
The workshop lasts 2.5 hours and runs as follows:
You’ll leave with a small summary booklet and 2 jars of lacto-fermentation in progress
Les Jardins de Chivrageon, in Aubonne, is a micro-farm where more than 250 varieties of seasonal vegetables, plants, and fruits are grown according to natural farming principles.
Raphaël Gétaz, a chef trained at the Institut Paul Bocuse (Lyon) and then with Alain Passard at L’Arpège*** (Paris), wanted a cuisine deeply aligned with his values. In 2017, he created Les Jardins de Chivrageon and its table d’hôtes.
As a cook-market gardener, he adopts an ultra-local and circular approach, guided by the obvious: reducing food waste and letting nature speak. His vegetarian cuisine starts from the seed and accompanies each product to the plate, respecting its rhythm, flavor, and terroir.
