Description
Week 1: December 7–11
Theme: Starters, Appetizers, Cheese, Vegan Foie Gras, Verrines
Day 1 – Dec 7: Foundations of Festive Vegan Cuisine
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Introduction to gourmet vegan ingredients: truffles, miso, aquafaba, fermented bases
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Vegan stocks and reductions
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Mise en place strategies for holiday events
Day 2 – Dec 8: Elegant Starters & Appetizers
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Roasted beet tartare with horseradish cashew cream
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Mushroom and walnut pâté with brioche
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Carrot gravlax on blinis with dill crème
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Plating, microgreens, and edible flowers
Day 3 – Dec 9: Vegan Foie Gras & Verrines
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Vegan foie gras (cashew, truffle oil, cognac, agar)
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Pairings: fig chutney, onion marmalade, toasted brioche
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Verrines:
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Chestnut velouté with hazelnut foam
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Butternut-pumpkin purée, smoked tempeh bits
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Sweet potato mousse with cranberry gel
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Day 4 – Dec 10: Vegan Cheese Masterclass
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Cultured and quick vegan cheeses:
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Fermented cashew « chèvre »
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Almond « ricotta » with truffle
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cooking with vegan « camembert »
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Cheese plate composition with crackers, fruit, nuts, and preserves
Day 5 – Dec 11: Showcasing Small Bites
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Canapés & amuse-bouches:
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Polenta rounds with tapenade
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Mini tartlets with mushroom duxelles
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Lentil “caviar” with almond « crème fraîche »
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Mock service round: 5–7 plated bites presented
Week 2: December 14–18
Theme: Mains, Desserts, Cocktails & Final Showcase
Day 6 – Dec 14: Mains Part 1 – Wellington & Elevated Sides
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Beet Wellington with mushroom duxelles and herbed puff pastry
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Red wine jus and vegan demi-glace
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Glazed carrots, Pommes Anna, hasselback squash
Day 7 – Dec 15: Mains Part 2 – Pasta, Gratins, Tourtière
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Pumpkin ravioli with sage butter foam
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Gratin dauphinois (vegan bechamel)
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Tourtière with lentil-walnut filling
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Assembly and baking techniques for event service
Day 8 – Dec 16: Festive Desserts I
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Vegan Bûche de Noël:
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Chocolate sponge with hazelnut ganache
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Chestnut-vanilla buttercream filling
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Mini tarts: cranberry-almond, pecan-bourbon
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Plated presentation & garnishing
Day 9 – Dec 17: Festive Desserts II + Cocktails
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Poached pear with red wine & walnut brittle
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Chocolate domes with raspberry coulis
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Holiday cocktails & mocktails:
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Vegan eggnog (aquafaba)
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Spiced hot toddy, mulled wine
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Sparkling ginger mocktail with sugared rim
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Day 10 – Dec 18: Final Showcase – 5-Course Meal
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Student-designed tasting menus (5 courses: Appetizer, Starter, Main, Dessert, Cocktail)
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Full mise en place, timing, and plated service
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Chef critique and (optional) guest feedback
2026 prices : all included (lodging, all meals*, + services)
Duration Total Price Price per Week
1 week 3,345 € 3,345 €
*All meals during the week are included in the price and will be shared with the teachers and fellow students — a wonderful opportunity to connect and exchange outside the kitchen.
Breakfast is also included and enjoyed individually in each guest’s accommodation.
Soft drinks, tea, coffee, and herbal infusions are available at all times and unlimited throughout your stay. Please note that alcohol is not permitted on the premises.
