Description
Vegan French Cuisine – 4-week Program
Week 1 : Sauce Soup Salad week
DAY 1 : presentation of the program, discovering the kitchen, the material etc.
Afternoon : French cold sauces (vinaigrette, mayonnaises…)
DAY 2 : French Cold sauces (pistou, pestos, aioli, vegan yogurt sauces…)
DAY 3 : Regional French Salads (Landaise, Parisienne, Niçoise…)
DAY 4 : French soups (french warms soups , vegan « lobster » bisque, velouté Dubarry, Vichyssoise…)
DAY 5 : French warm sauces (béchamel, hollandaise sauce, wine sauces, gravy, orange sauce etc…)
Week 2 : Vegetable week
DAY 1 : Vegetables cutting and cooking techniques (roasting, steaming, glazing….)
DAY 2 : Beautiful fresh greens (veg gratins, sauteed vegs, …) and cooking techniques
DAY 3 : Vibrant root Vegetables (beet root tartare, beet root tataki, carrots lox, roasted parsnips, glazed turnips etc…)
DAY 4 : Succulent mushrooms (morrels consommé, black truffles risotto, and wild mushroom fricassée…)
DAY 5 : Rich Squashes and pumpkins (velouté, stuffed, roasted etc…)
Week 3 : Protein week
DAY 1 : Silken Tofu (savory mousse, sauces,…)
DAY 2 : Tofu (fried, sauted, etc…), Tempeh (French Tartare, bacon….)
DAY 3 : Seitan (minced, steaks…)
DAY 4 : Textured Soy Protein (lasagna, stuffed onions…)
DAY 5 : Beans (spreads, salads, hiding beans such as wraps and bread…), and beans traditional french dish (Toulouse Cassoulet…)
Week 4 : Replacements
DAY 1 : Sea inspirations such as vegan tuna salad, vegan salmon alternatives like lox and slices…, spreads like tarama or fish terrine, and traditional Marseille vegan fish soups
DAY 2 : Cheese alternatives (making spreads and cheese sauces, cooking with vegan Camembert – Brie, Making Burrata – Ricotta – parmesan…)
DAY 3 : Making your own vegan meats like seitan salami, sausages, roast…
DAY 4 : Homemade Vegan milks, butter, yogurts…
DAY 5 : Egg replacements (vegan omelette, vegan scrambled and fried egg, Vegan deviled eggs, egg salads / sandwich, quiches)
