LAB creations, or the art of sublimating standardized cuisine in a responsible and committed way, in order to offer a cuisine that is infinitely rooted in reality.
Les créations du LAB
A cuisine of truth
"We transcribe the world onto the plate."
Exceptional products
It’s a process unlike any other, a responsible and committed culinary approach so experimental it’s hard to put a name to it. On the very first day of their collaboration, Nicolas Conraux and Shira asked themselves the following question: how can we better nourish ourselves with living things? Thanks to the plant, but also thanks to the fermentation of this same plant, LAB’s creations have become a real alternative to traditional uses.
In their cabinet of curiosities, the notion of pleasure remains central. Whether in the mouth or on the plate, the end result is intrinsically linked to the original ingredient, but generously goes beyond plants in their raw state.” Les créations du Lab” is a responsible, conscious and committed approach, making the most of our local resources. But they’re also healthy recipes, rich in precious probiotics and high in nutritional density. Fermentation is everywhere at La Butte, combining health, pleasure and responsibility.
In this North Finistère, Nicolas and Shira draw colors, pick textures, gather tastes and capture fragrances. Once back in their laboratory, they revisit the show.
OUR VALUES
PASSION
KNOW-HOW
WELL-BEING
COMMITMENT
OUR VALUES
PASSION
KNOW-HOW
WELL-BEING
COMMITMENT
Gluten-free bread*
Diversifying tastes and beneficial nutrients with other grains means discovering their nutritional wealth and delicious flavors.
Buckwheat, a naturally gluten-free local plant dear to our Breton traditions, forms the basis of our creations.
* traces of gluten possible
Plant-based pastries
A range of light, easy-to-digest, low-sugar pastries, rich in nutrients and active enzymes.
and active enzymes. Ferments from our laboratory are used to enrich, texturize and enhance the flavors of our pastry bases.
Mueslis & Granolas
Packed with vitamins, minerals, enzymes and trace elements, sprouted seeds are also easy to digest and assimilate. Thanks to the enzymatic fermentation of cereals that develop sweet, complex flavors, we don't add any sugar.
Misos
We create miso pastes with a strong sense of identity, using local produce such as Paimpol coconut, buckwheat bread, seasonal vegetables and seeds. These misos are particularly interesting for regulating intestinal flora.
Live beverages
Probiotic drinks, with our ferments transforming part of the sugars into lactic acid bacteria and natural probiotics. A health concentrate for better assimilation of vitamins and minerals from fruit and vegetables, while lowering their glycemic index.
Activated honeys
Honey is naturally rich in enzymes and lactic acid bacteria. Flowers and berries rehydrate it, awakening its enzymatic activity. The aromas and active ingredients are then released tenfold in a fragrant nectar, rich in micro-nutrients.
Vegetable creamery
Inspired by the traditions of dairy processing, we have developed a range of plant-based dairy products to offer you tasty alternatives,
from local grains and cereals.
Lacto-fermented vegetables
Lacto-fermentation is a natural, age-old preservation technique that develops new aromatic compounds and increases the nutritional value of plants.
Gluten-free bread*
Diversifying tastes and beneficial nutrients with other grains means discovering their nutritional wealth and delicious flavors.
Buckwheat, a naturally gluten-free local plant dear to our Breton traditions, forms the basis of our creations.
* traces of gluten possible
Plant-based pastries
A range of light, easy-to-digest, low-sugar pastries, rich in nutrients and active enzymes.
and active enzymes. Ferments from our laboratory are used to enrich, texturize and enhance the flavors of our pastry bases.
Mueslis & Granolas
Packed with vitamins, minerals, enzymes and trace elements, sprouted seeds are also easy to digest and assimilate. Thanks to the enzymatic fermentation of cereals that develop sweet, complex flavors, we don't add any sugar.
Misos
We create miso pastes with a strong sense of identity, using local produce such as Paimpol coconut, buckwheat bread, seasonal vegetables and seeds. These misos are particularly interesting for regulating intestinal flora.
Live beverages
Probiotic drinks, with our ferments transforming part of the sugars into lactic acid bacteria and natural probiotics. A health concentrate for better assimilation of vitamins and minerals from fruit and vegetables, while lowering their glycemic index.
Activated honeys
Honey is naturally rich in enzymes and lactic acid bacteria. Flowers and berries rehydrate it, awakening its enzymatic activity. The aromas and active ingredients are then released tenfold in a fragrant nectar, rich in micro-nutrients.
Vegetable creamery
Inspired by the traditions of dairy processing, we have developed a range of plant-based dairy products to offer you tasty alternatives,
from local grains and cereals.
Lacto-fermented vegetables
Lacto-fermentation is a natural, age-old preservation technique that develops new aromatic compounds and increases the nutritional value of plants.
Collaboration
A consultant in healthy plant-based cooking, Shira is a specialist in and passionate about fermentations. She collaborates with Nicolas Conraux on the “Créations du Lab” range of living, plant-based products.
“I explore the world of plants through a variety of fermentation techniques, in an experimental approach that departs from established models, to create innovative recipes in search of taste, nutritional balance and well-being”. Shira
Nicolas and Shira rethink the link between gastronomy and sustainable food. Witnessing the magic of the living in action, they are developing a responsible culinary approach in the image of the living.
