Festival Ferment Fest MTL
September 12th and 13th at the Marché Jean-Talon
Here is the schedule for the Ferment Fest festival in Montreal!
Free conferences
Fermentation workshops
Cocktail dinner
Cocktail dinner
September 16th 2026
An Evening with… Sandor Ellix Katz!
As part of FermentFest 2026, we are thrilled to invite you to an exceptional evening with Sandor Ellix Katz, the event's guest of honor.
Author of the seminal works Wild Fermentation and The Art of Fermentation, Sandor Katz is globally recognized as a pioneer of the modern fermentation revival. For over twenty years, he has inspired millions to rediscover ancestral skills related to living foods, establishing himself as one of the most influential figures in the field.
To mark his special visit to Quebec, FermentFest invites you to a unique gastronomic and social experience where culinary discovery, inspiration, and sensory delight come together in a warm, welcoming atmosphere.
The program
An exclusive talk by Sandor Ellix Katz, sharing his vision of fermentation, his personal journey, and the importance of these ancestral practices in our modern diet.
A gourmet cocktail reception featuring 10 tasting stations, where chefs, artisans, and producers showcase the richness of fermentation through original creations.
Come and discover how this ancient practice transforms food, elevates flavors, and opens up a world of culinary possibilities.
Fermentation workshops
September 12th to 16th 2026
12 lively workshops await this year!
These paid workshops will teach you how to produce various ferments yourself. They will be led by experts in their fields, and you will even get to bring your delicious, lively concoctions back home!
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Plant based cheeses
📅 September 11th 2026
🕒 18h30 - 20h30
🧑🏽🏫 Laura Tramonto
💲 55$ + Taxes
👥 18 places -
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Mastering homemade kombucha - from to bottling
📅 September 12th 2026
🕒 9h00 - 10h30
🧑🏽🏫 Luc Carey (Cactus Kombucha)
💲 35$ + taxes
👥 22 places -
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Learn how to make traditional kimchi
📅 September 12th 2026
🕒 11h - 12h30
🧑🏽🏫 Robert Paradis (Ferment Boutique)
💲 48 + taxes
👥 20 places -
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Discovering amazake
📅 September 12th 2026
🕒 13h30 - 14h45
🧑🏽🏫 Noriko (Brasserie San-O)
💲 45 + taxes
👥 18 places -
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Learn how to make milk kefir, viili and matsoni
📅 September 12th 2026
🕒 15h - 16h15
🧑🏽🏫 Robert Paradis (Ferment Boutique)
💲 40 + taxes
👥 20 places -
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Discovering the world of brewing
📅 September 12th 2026
🕒 17h - 19h30
🧑🏽🏫 François Croué
💲 48 + taxes
👥 20 places -
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Mastering homemade kombucha - from to bottling
📅 September 13th 2026
🕒 9h - 10h30
🧑🏽🏫 Luc Carey (Cactus Kombucha)
💲 35$ + taxes
👥 22 places -
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Cooking with fermentation - culinary workshop with a private chef
📅 September 13th 2026
🕒 11h15 - 13h15
🧑🏽🏫 Mathieu Laplante
💲 55 + taxes
👥 18 places -
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Introduction to making homemade miso
📅 September 13th 2026
🕒 13h30 - 14h45
🧑🏽🏫 Robert Paradis (Ferment Boutique)
💲 40$ + taxes
👥 20 places -
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Learn how to make your own homemade sauerkraut
📅 September 13th 2026
🕒 15h - 16h30
🧑🏽🏫 Emma (Good Be Nice)
💲 40 + taxes
👥 16 places
Special workshops with Sandor Katz
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Concentration of aromas derived from vegetable fermentation
📅 Septembre 14th 2026
🕒 18h - 20h30
🧑🏽🏫 Sandor Ellix Katz
💲 150 + Taxes
👥 30 places -
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Fermentation of meat and fish
📅 Septembre 15th 2026
🕒 18h - 20h30
🧑🏽🏫 Sandor Ellix Katz
💲 150 + Taxes
👥 30 places
Free conferences
September 12th and 13th 2026
The Gut Microbiome and Its remarkable Powers
Saturday September 12th 2026, 11 am
Karine Seigneurie
What if the balance of your gut microbiome were one of the keys to your energy, digestion, mood, and immune health?
Often associated only with digestion, the gut microbiome is actually a complex ecosystem that continuously interacts with the entire body. It plays a crucial role in metabolic functions, immune system regulation, and the communication between the gut and the brain.
During this conference, you will gain a better understanding of the microbiome's essential role in overall health, learn about the main factors that can disrupt its balance, and discover practical, research-backed strategies you can easily incorporate into your daily life to support a healthy microbiome.
Karine Seigneurie is a naturopath dedicated to helping people achieve lasting well-being through a holistic approach that considers nutrition, lifestyle habits, and the body's overall balance. Her mission is to share clear, practical, and accessible knowledge that empowers individuals to take an active role in their health.
All about Shoyu
Saturday September 12th 2026, 1 pm
Julien Clot
Shoyu, often referred to as Japanese soy sauce, is far more than a simple seasoning. Behind its rich flavour lies centuries of craftsmanship based on the fermentation of soybeans, wheat, koji, and a long aging process.
In this conference, Julien Clot will explore the history of shoyu, the key steps in its production, the different styles of Japanese soy sauce, and the factors that influence its colour, aroma, and flavour.
You'll also learn how to identify a high-quality shoyu, how to use it in everyday cooking, and why this traditional fermentation is considered one of the most refined and fascinating in Japanese cuisine
The Art of the Unexpected: Exploring Wild and Spontaneously Fermented Beers
Saturday September 12th 2026, 3 pm
François Croué
Fermentation is a living process—dynamic, surprising, and deeply influenced by nature. Wild and spontaneously fermented beers are among its most remarkable expressions.
In this presentation, François Croué will take you into the fascinating world of wild brewing, where native yeasts and bacteria create beers that are complex, distinctive, and impossible to reproduce exactly. You will discover the unique characteristics of spontaneous fermentation, the rich diversity of flavors it produces, and the delicate balance between craftsmanship and nature that defines these exceptional beers.
The conference will be followed by a guided tasting of wild and spontaneously fermented beers, offering participants the opportunity to experience the remarkable diversity of these living beverages firsthand.
Miso: How and Where to Use It
Sunday September 13th 2026, 11 am
Isabelle Dupuy
Miso is much more than the key ingredient in miso soup. This traditional Japanese fermented food is packed with umami and can add incredible depth of flavour to countless everyday dishes.
During this conference, you'll discover the different types of miso, how they differ, the best ways to use them, and the common mistakes to avoid in order to preserve their flavour and nutritional benefits.
You'll also leave with three simple, practical recipes that showcase miso's versatility.
A delicious and inspiring presentation that will help you make miso a staple ingredient in your everyday cooking.
Details Coming Soon…
Sunday September 13th 2026, 1 pm
Living Alchemy
Living Alchemy will present a conference highlighting its expertise in fermentation and the benefits of fermented foods. Full details of this presentation will be announced soon.
Stay tuned for the complete conference description.
Sake: The Drink of the Gods
Sunday September 13th 2026, 3 pm
Alain Cuerrier
Sake is one of the world's oldest fermented beverages and holds a special place in Japanese culture. Often misunderstood, it offers an impressive range of aromas and styles that appeal to both enthusiasts and newcomers.
During this tasting conference, participants will learn the fundamentals of sake production, from rice preparation to fermentation, and discover the factors that shape its flavour and quality.
The presentation includes a guided tasting of three different sakes, offering an opportunity to experience the diversity of this traditional Japanese beverage.
Alain Cuerrier is an ethnobotany researcher at the Montréal Botanical Garden. He has been passionate about wine for nearly 40 years and has developed a deep interest in sake and whisky. His presentations combine scientific insight, cultural history, and the enjoyment of tasting.
Exhibitors
