Description
Day 1 – The Foundations: Balance, Color & Form in Vegan French Cuisine
Focus: Design principles, seasonal colors, plating elements
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Morning:
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Introduction to the art of plating in French haute cuisine
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Theory: Plate composition – balance, symmetry, negative space, texture
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Mise en place of core elements: purees, reductions, pickles, vegetable crisps
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Lunch Break (gourmet vegan tasting menu)
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Afternoon:
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Hands-on: Plating a composed entrée (starter) – vegan tartare or pressé de légumes
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Techniques: ring molds, quenelles, pipetting, dots and smears
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Group critique & guided refinement
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Takeaway: Photo of plated dish + design sketchbook
Day 2 – Geometry & Structure: Vegan French Starters Reinvented
Focus: Height, symmetry, negative space
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Morning:
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Technical build: dehydrated vegetables, agar gels, savory mousses
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Hands-on: Constructing a plated vegan starter (e.g., mille-feuille de betterave, or asperge roulée au pesto d’herbes)
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Lunch Break
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Afternoon:
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Plating with verticality: stacks, foams, microgreens
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Garnishing with elegance: oils, powders, seeds, flowers
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Critique & photographic documentation
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Takeaway: Printed photo portfolio + techniques worksheet
Day 3 – The Main Plate: Modern French Vegan Compositions
Focus: Composing mains with multiple components and sauces
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Morning:
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Building layered plates: grains, roasted roots, confits, vegan jus
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Sauce techniques: swoosh, bubble, brushstroke (beetroot, balsamic, carrot miso)
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Lunch Break
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Afternoon:
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Hands-on: Assembling a modern plated plat principal (e.g., pommes Anna with artichoke cream, cashew cheese, greens)
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Concept development: color theory, storytelling
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Group evaluation
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Takeaway: Signature main plate recipe card + plating sketch
Day 4 – Desserts as Sculpture: French Vegan Pastry on the Plate
Focus: French pastry plating, texture, contrast, minimalism
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Morning:
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Preparing components: chocolate elements, vegan creams, sponge, coulis, tuiles
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Plating a refined dessert: tartelette au chocolat et sésame noir, crème coco yuzu, or pêche pochée
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Lunch Break
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Afternoon:
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Visual construction: architecture of dessert plating
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Using edible flowers, gold leaf, vertical chocolate work
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Final plating & critique
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Takeaway: Dessert plate photo + full recipe set
Day 5 – Final Creation & Personal Plating Portfolio
Focus: Personal creativity, concept execution, portfolio building
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Morning:
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Participants design their own 2–3 course vegan plated menu (starter, main, dessert)
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Mise en place & refinement with chef guidance
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Lunch Break (inspiration: menu tasting & brainstorming)
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Afternoon:
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Plating, photographing, presenting final compositions
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Peer review, chef feedback
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Certificate ceremony + group photo
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Takeaway: Portfolio of 3 original plated dishes + Certificate of Completion
Included Each Day:
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All tools, ingredients, plating materials
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Seasonal vegan French lunch + beverages (coffee, teas, infused waters)
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Photography lighting setup for documentation
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Plating sketchbook, recipe folders, templates
2026 prices : all included (lodging, all meals, + services)
Duration Total Price Price per Week
1 week 3,045 € 3,045 €
Courses can be taken without on-site accommodation. There are Airbnb options available nearby in Brosville. Please contact us for prices and more information.
