I’m currently in a business incubator via a petit pas and I’m setting up a project in the avesnois region, mainly related to preservation and fermentation using local products. I will work on smoking vegetables or meat, lacto-fermentation, non-alcoholic fermentation of fruits (koso and cheong), and alcoholic fermentation (beer, mead…). I work around the world cuisine as a caterer to integrate these products and I started to approach some schools to create workshops and make known these little known methods.

What are the targets?

Individual, professional, school, event, debate…

How will your project contribute to promoting the gastronomy of the Hauts-de-France region?

Lacto-fermentation, smoking or fermentations in general, in addition to enhancing the taste of the product, uses little or no energy. Only time and temperature are the main actors of this transformation, for the smoking of meats or for lacto-fermentation there is therefore a seasonality of the products. I try to use new products such as beets which, when smoked, develop a lot of potential and try to make people discover new things.


Tiboco is located in the Avesnois region in Sains du Nord and works mainly in partnership with market gardeners and other local craftsmen. It is a very small structure without employees which is being launched via the incubator of company with small steps. Its goal is to discover new products, little known methods of conservation and to transmit them so that they can last