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.
​