One would think that bread is the most simple thing in the world. It's found all over the world and is considered to be the foundation of our diet..
But are all breads equal?
Most people would say that it all depends on the recipe.
Of course, the quantities are important and decisive, but working blindly according to a recipe does not make a good loaf. Anyone who has tried kneading and baking their first homemade dough in their own kitchen can confirm this.
So it's much more than that. It's the interaction of many components that makes the process complete: the raw ingredients, the time, the temperature, the touch, the observation, the smell, the taste and many other things, such as tradition and love, allow the dough to develop and later become a good loaf of bread.
At the École du Goût we firmly believe that our bread and all other foods are more than just components and numbers in a recipe. Each ingredient is unique and is shaped by the hand that cares for it, harvests it and processes it. We ourselves define what food means to us, the value we place on it and the way we want to treat and enjoy it. We decide whether an ingredient is an inert material for us or whether it allows us to let emotions flow within us and come together as human beings in the field or in the kitchen.
Our workshops and activities focus specifically on the interactions and relationships that have made our food culture what it is today and that continue to shape it decisively. We try to awaken curiosity about food through taste, craft, tradition and passion, and to bring us closer to society in harmony with nature.
The programme of the ÉDG is complemented by themes such as regionality, health and sustainability. There's something for everyone.