Description
Vegan & Gluten-Free Gastronomy in Normandy
An immersive five-day culinary experience celebrating the elegance of a modern Thanksgiving table through refined plant-based and gluten-free cuisine.
Hosted at Domaine de Brocfontaine, this intimate retreat combines advanced culinary techniques, seasonal produce from the garden, wild foraging inspiration, artisanal fermentation, natural wine pairings, and beautifully styled festive dining experiences.
Designed for passionate home cooks, culinary professionals, and food lovers seeking a deeper understanding of contemporary vegan gastronomy.
Highlights
- Daily hands-on culinary workshops
- Garden-to-table cooking
- Wild mushroom and woodland-inspired cuisine
- Advanced plant-based techniques
- Gluten-free artisan baking
- Styling and plating workshops
- Communal candlelit dinners
- Small groups for personalized instruction
Day One — Autumn Harvest & Foundations
Arrival, welcome aperitif and introduction to seasonal festive cuisine.
Workshop
- Foundations of elevated plant-based gastronomy
- Vegetable stock reduction and umami building
- Fermentation, smoked oils and infused broths
- Knife skills and plating aesthetics
Menu
- Roasted Delica pumpkin velouté with hazelnut cream
- Charred leek tartlet with walnut miso
- Wild herb salad with cider vinaigrette
- Gluten-free seeded sourdough
Day Two — Wild Mushroom Gastronomy
A deep exploration of forest flavors and refined textures inspired by Michelin-starred cuisine.
Workshop
- Wild mushroom preparation and preservation
- Mushroom consommés and reductions
- Truffle-infused techniques
- Textural contrasts in modern plating
Menu
- Woodland mushroom consommé with black garlic
- Crispy polenta with maitake and thyme jus
- Celeriac pavé with roasted chestnuts
- Pear and rosemary sorbet
Day Three — The Art of the Thanksgiving Table
A contemporary interpretation of the traditional Thanksgiving feast.
Workshop
- Gluten-free cornbread mastery
- Elevated stuffing with wild mushrooms and herbs
- Cranberry gastronomy
- Vegetable roasting and glaze techniques
Signature Dishes
- Skillet cornbread with cultured herb butter
- Wild mushroom and chestnut stuffing
- Maple-glazed root vegetables
- Smoked cranberry reduction
- Charred Brussels sprouts with pecan crumble
- Celebration tart with caramelized apples and bourbon vanilla
Evening
Thanksgiving feast served family-style in the candlelit dining room.
Day Four — Refined Plant-Based Entertaining
Creating luxurious holiday menus and sophisticated festive appetizers.
Workshop
- Elegant canapé construction
- Seasonal sauces and emulsions
- Fine dining plating techniques
- Natural wine and food pairing
Menu
- Beetroot tartare with horseradish cream
- Chicory boats with walnut pâté
- Smoked carrot “lox”
- Truffle potato millefeuille
- Dark chocolate and sea salt crémeux
Day Five — Brunch & Departure
A slow final morning celebrating conviviality and seasonal abundance.
Brunch Workshop
- Spiced pear compote
- Buckwheat waffles
- Cultured coconut yogurt
- Autumn granola
- Herbal infusions from the garden
Guests depart with a collection of recipes, fermentation starters, and inspiration for creating unforgettable plant-based holiday tables at home.
Not included : dinners and lodging
