Training
"Plant-based cooking basics"
This 19h training, accessible to all regardless of their cooking level* and diet, aims to transmit the basics of plant-based cooking so that everyone can be independent and creative at home.
She will transmit all the basic knowledge, techniques and know-how as well as tips from the experience of the chef who will supervise this training. Advice will be given to you throughout the training to allow you to compose healthy, gourmet and balanced meals.
*this training is aimed more at an amateur cooking public because it will transmit the basics of vegetable cooking.
Each lesson will address a specific topic from the following:
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Vegetable cutting and cooking
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Spreads, sauces, soups and purées
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Starchy foods, cereals and basic pasta
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Vegetable proteins and their cooking
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Plant-based pastry
The last course will aim to put the students in a situation of autonomy so that they prepare a 100% plant-based menu using all the knowledge, techniques and know-how learned throughout the cycle. They will have the opportunity to invite their relatives for the tasting.
Advanced training
“Plant-based gastronomy”
This 48-hour training course, accessible primarily to people who have already completed the "Plant-Based Cooking Basics" training course or who have a good level of cooking, aims to allow you to deepen your culinary knowledge and techniques in order to develop your creativity. It will transmit professional knowledge, techniques and know-how as well as tips from the experience of the chef who will supervise this training as well as other professionals invited to certain courses.
Courses take place one Saturday per month from February to October (except June, July and August) from 10 a.m. to 6 p.m.
Each course will cover a specific theme among the following:
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Advanced cooking techniques (papillote, en croute, grilling, burning, candied, sous vide...), working on tastes and textures, plate presentation
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Plant-based bakery and Viennese pastries (bread-making techniques, making brioches, puff pastries, quiches and savory tarts)
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Plant-based dairy and charcuterie (making plant-based milks, tofu, seitan and various derivatives)
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Plant-based Italian cuisine, pasta and ravioli (technique for making various Italian pastas, sauces, focaccia and pizza) - in partnership with Fédérica from Atelier Fédé Pâte, specializing in the making of Italian pasta
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Advanced plant-based pastries and plated desserts (professional plant-based pastry techniques) - in partnership with Nicolas Bastille, pastry chef and owner of La Pâtisserie Vegan in Liège
The last course will aim to put students in a situation of autonomy so that they prepare in pairs a 100% plant-based menu using all the knowledge, techniques and know-how learned throughout the cycle. They will have the opportunity to invite their loved ones for the tasting.
PRICES
70€*/ 4h
per person
all inclusive
*60€ for
students/job seekers
Group
lessons
450€*
per person
all inclusive
*350€ for
students/job seekers
Basic
training
Advanced training
900€*
per person
all inclusive
*825€ for
students/job seekers