top of page

Shojin Ryori Workshop 

Sunday 11  June 5:30 p.m. - 9:30 p.m. 

Grand Appetite, Paris 

Zen shoujin cooking workshop with Mari Fuji and Valérie Duvauchelle 

It is with joy that we find Mari Fuji for a workshop dedicated to the Kuwai chan ceremonial meal, the 9 bowls of spring.

In the temples the monks eat in the Oryoki and use 3 bowls daily except during retreats, when they are celebrated or in certain temples such as Sôji - ji  where they use 5 bowls.

But the temples also receive many monks or lay outside guests and the number of bowls increases. from 9 up to 13 bowls.

These meals are served during funeral ceremonies, Buddhist celebrations but are also offered to lay people in temple restaurants.


Composed according to the principles of 6 flavors and 3 specific qualities  to zen, it is the discovery of silent taste offered by this unique workshop,   a universal experience even if the recipes will be traditional.

Accompanied by Valérie Duvauchelle, we will discover this practice in its context;  nun Tenzo  of the mountain without Summit Valérie Duvauchelle  can answer all your questions about this philosophy of food.

Participation in this  ceremonial dinner workshop is 60 euros.



bottom of page