Culture Club.
24th – 28th September 2026
A weekend dedicated to the art of fermentation.
Overview.
A weekend dedicated to the art of fermentation, where like-minded people come together to learn, discuss, and explore the rich traditions of fermenting foods and beverages. Hosted at Maison de Haouret, a charming Maison de Maître in the Hautes Pyrénées, this gathering offers a unique opportunity to meet new people, share ideas, and build lasting friendships.
Programme.
Below is an outline of the main activities for the weekend. We will be adding packages and prices soon. If you would like us to keep you updated, please register you interest.
Sessions
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Milk kefir - how to make milk kefir and how to use your milk kefir to make fermented cream, cheese, butter and a milk kefir loaf.
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Kombucha and water kefir - how to make delicious probiotic drinks.
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Principles of vegetable fermentation. Making a mixed vegetable kraut. <ake pickled cucumbers and brined tomatoes.
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Kimchi - preparation and assembly. Hot sauce/ ketchup.
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Closing session. Review of learning - allocation of starter cultures to attendees - in suitable formats for travel. Equipment. Setting up home fermentation & troubleshooting.
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Talk – local producer to talk about their enterprise and local food culture.
Around and about
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Tour of the vegetable garden.
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Visit to Castelnau-Magnoac market and coffee at the Dupont Cafe.
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Guided local walk. Edible and medicinal wild plants.
Food
The weekend includes all lunches and dinners using ingredients from our vegetable garden and local producers. Breakfast is served to guests staying at Maison de Haouret. Hot and cold beverages are available throughout the day.