VEGAN CUISINE III : The Art of the Starter and Main


In this class  we will study these questions and learn the foundation and varieties of hors d’œuvres, starters such as salads, soups, terrines etc  and the most important – the main dish. Each category has a role to play to provide diners with a fantastic experience.


  1. Hors   d’oeuvres    –   what   is   the   role   of   before   dinner   finger   food   and what   are   the   criteria   for   choosing   what   to   make   that   will   just   open diner’s   appetites   without   satiating   them?   verrines,   canapé,   brochettes


  1. Hot and   cold   sauces,   stocks   and   aspics   –   the   glory   of   French cuisine   lies   in   its   sauces!


III.   Starting   off   the   meal:   what   is   the   role   of   the   starter?    We’ll   discover the   secrets   to   great    potages,   salads,   pâtés   and   more.


  1. The main   –   For   vegan   a   diverse   repertoire   of   satisfying   mains   has always   been   the   big   challenge.   We   will   study   15   main   dishes   from   the very   simple   to   the   very   elaborate   and   explore   how   the   principles   can help   create   an   unlimited   number   of   new   dishes.


Highlights of the Cooking Class

Duration: two weeks (Mon – Fri 9am to  5:30 pm except Fridays class ends at noon)
Availability:  November 2nd – 13th 2020
Highlights:  Students will be able to experience vegan cuisine from original creations to replicating in a vegan vesion the best sellers from chefs around the world!
Location/Meeting place: Gentle Gourmet Institute, Paris France
Language: English/French
Price: 2950 EUROS (all materials, vests, notebooks and Monday to Thursday lunches included)
Notes:  This class will take you on a journey through every variety of starters and mains possible and will help you create your own sense of plating design.

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