Gentle Gourmet

Gentle Gourmet

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Gentle Gourmet

Five-day Vegan Gastronomic Holiday Meals Class - December 7–11, 2026

Five-day Vegan Gastronomic Holiday Meals Class – December 7–11, 2026

5600,00 €

Gastronomic Holiday Meals Class

Dates: December 7–18, 2026 (Weekdays Only)

A luxurious 10-day intensive programme dedicated to the art of vegan Christmas entertaining — from elegant starters and artisan vegan cheeses to show-stopping festive mains and refined pâtisserie. Week one covers the full appetizer repertoire: vegan foie gras with truffle and cognac, cultured cashew cheeses, chestnut verrines, carrot gravlax, and sophisticated canapés. Week two elevates the festive table further with a beet Wellington, pumpkin ravioli, vegan Bûche de Noël, chocolate domes, and a complete cocktail and mocktail workshop. The programme culminates in a student-designed 5-course Christmas tasting menu with full plated service. Lunches included.

Lodging and dinners not included but available on request.

Schedule: 7 hours/day, 35 hours/week
Focus: High-end vegan festive cuisine for Christmas and holiday celebrations
Format: Advanced hands-on training — starters, mains, desserts, verrines, cocktails, cheese plates, etc.

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Description

Week 1: December 7–11

Theme: Starters, Appetizers, Cheese, Vegan Foie Gras, Verrines

Day 1 – Dec 7: Foundations of Festive Vegan Cuisine

  • Introduction to gourmet vegan ingredients: truffles, miso, aquafaba, fermented bases

  • Vegan stocks and reductions

  • Mise en place strategies for holiday events

Day 2 – Dec 8: Elegant Starters & Appetizers

  • Roasted beet tartare with horseradish cashew cream

  • Mushroom and walnut pâté with brioche

  • Carrot gravlax on blinis with dill crème

  • Plating, microgreens, and edible flowers

Day 3 – Dec 9: Vegan Foie Gras & Verrines

  • Vegan foie gras (cashew, truffle oil, cognac, agar)

  • Pairings: fig chutney, onion marmalade, toasted brioche

  • Verrines:

    • Chestnut velouté with hazelnut foam

    • Butternut-pumpkin purée, smoked tempeh bits

    • Sweet potato mousse with cranberry gel

Day 4 – Dec 10: Vegan Cheese Masterclass

  • Cultured and quick vegan cheeses:

    • Fermented cashew « chèvre »

    • Almond « ricotta » with truffle

    • cooking with vegan « camembert »

  • Cheese plate composition with crackers, fruit, nuts, and preserves

Day 5 – Dec 11: Showcasing Small Bites

  • Canapés & amuse-bouches:

    • Polenta rounds with tapenade

    • Mini tartlets with mushroom duxelles

    • Lentil “caviar” with almond « crème fraîche »

  • 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

  • Beet Wellington with mushroom duxelles and herbed puff pastry

  • Red wine jus and vegan demi-glace

  • Glazed carrots, Pommes Anna, hasselback squash

Day 7 – Dec 15: Mains Part 2 – Pasta, Gratins, Tourtière

  • Pumpkin ravioli with sage butter foam

  • Gratin dauphinois (vegan bechamel)

  • Tourtière with lentil-walnut filling

  • Assembly and baking techniques for event service

Day 8 – Dec 16: Festive Desserts I

  • Vegan Bûche de Noël:

    • Chocolate sponge with hazelnut ganache

    • Chestnut-vanilla buttercream filling

  • Mini tarts: cranberry-almond, pecan-bourbon

  • Plated presentation & garnishing

Day 9 – Dec 17: Festive Desserts II + Cocktails

  • Poached pear with red wine & walnut brittle

  • Chocolate domes with raspberry coulis

  • Holiday cocktails & mocktails:

    • Vegan eggnog (aquafaba)

    • Spiced hot toddy, mulled wine

    • Sparkling ginger mocktail with sugared rim

Day 10 – Dec 18: Final Showcase – 5-Course Meal

  • Student-designed tasting menus (5 courses: Appetizer, Starter, Main, Dessert, Cocktail)

  • Full mise en place, timing, and plated service

  • Chef critique and guest feedback

 

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