10 first steps towards zero-waste in the kitchen

10 first steps towards zero-waste in the kitchen

It often seems that we throw away more than we actually consume of our food purchases, be it from packaging or peelings. For people in the food industry – restaurants, bakeries, caterers, the need to reduce this waste through purchasing differently and also cooking differently has rarely been acknowledged as it seems impossible to achieve any significant progress. Very simply,…

The Seasonal Chef : January’s best

The Seasonal Chef : January’s best

When the new year begins, we are barely recovering from the festivities and the holiday season which have generally been synonymous with over indulgence. So, on the food side, we only want one thing: make it light. Despite the lack of sun, January can provide an amazing variety of fruits and vegetables for extrememly delicious and healthy culinary creations. leek…

The Galette des Rois : a French dessert for the Epiphany

The Galette des Rois : a French dessert for the Epiphany

Making the Galette Des Rois for  the French Epiphany When we learn to make puff pastry at the Gentle Gourmet Institute we are at the same time entering into the world of French traditions dating back hundreds of years. All the while learning about doughs and turns students live throughout the makings of these iconic and symbolic pastries and traditions…

A  French Holiday menu: the hors d’oeuvres

A French Holiday menu: the hors d’oeuvres

In France Christmas menus  seek to delight but by means of dishes that are rare and refined! Our vegan holiday menu  leaves no one feeling left out just because they are vegan or attending a vegan dinner! We start out with an hors d’oeuvres, served in spoons, that is a little hint of the sea: Oyster-style appetizers Serves 4 to…

Apples in French Pastry

Apples in French Pastry

From the tarte tatin , the upside-down caramelized apple tart to the tarte normande, or Normandy tarte with its creamy, custardy bottom just cradling sweet slices of apple to green apple and calvados sorbet , France has always known, with its hundreds of heritage apple varieties, how to create incredible apple desserts. In our Introduction to Vegan Pastry class, we…

The Festival of Crêpes : the Chandeleur

The Festival of Crêpes : the Chandeleur

In the middle of the winter all of a sudden a word is on everyone’s lips “crêpes”! These very fine thin pancakes are the traditional food to celebrate the ” Chandeleur” – the festival of lights. And the French vegan community does not feel left out as absolutely fantastic vegan crêpes are possible to make , or find on menus…

PASTRY ICON: The Opéra

PASTRY ICON: The Opéra

The week of the Opéra at the Gentle gourmet Institute ! After a week of learning the building blocks of fine French pastries in our introduction to vegan pastry class, the second week sees our dedicated students producing some of the icons of French pâtisserie and one of them is the sophisticated and somewhat mysterious Opéra. The mystery stems from…

Nothing Like a Homemade Pasta

Nothing Like a Homemade Pasta

It was June, I was in Rome, and had just walked into an incredible store and workshop where they produce what seemed to be dozens and dozens of different pastas of every shape and color possible. I thought I was in heaven till I asked if they were all without egg . Only two of them were  and of course…