Description
Day 1 – Monday: Foundations of French Vegan Cooking
Theme: Techniques & Flavor Building
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Introduction to vegan French pantry essentials
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Plant-based stocks and sauces: velouté, béchamel, sauce vin rouge
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Mastering mirepoix and bouquet garni
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Classic lentil terrine with cornichon mustard glaze
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Faux-fromage tasting: cashew chèvre, sunflower pâté
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Hands-on: Construct your own “entrée froide” plate
Day 2 – Tuesday: Bistro Starters & Tartines
Theme: Small plates & casual elegance
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Vegan tartare: beetroot, mushroom, capers
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Chic tartines: caramelized onion–thyme confit, walnut–miso spread
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Warm galette aux poireaux (leek buckwheat tart)
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Soup workshop: potage parmentier revisited (no cream!)
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Mocktail pairing: verjus spritz with rosemary
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Hands-on: Craft your own trio of elegant starters
Day 3 – Wednesday: Hearty Mains & Vegan Meats
Theme: Reinventing classics
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Mushroom–seitan bourguignon (red wine stew)
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Stuffed vegetables “à la provençale” (GF quinoa + lentil base)
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Vegan “duck” à l’orange with orange–thyme glaze
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Sides: Pommes fondantes & roasted sunchokes
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Sauce focus: vegan demi-glace and reduction techniques
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Hands-on: Full bistrot main course plating
Day 4 – Thursday: Bistro Breads & Gluten-Free Options
Theme: Boulangère-style sides & doughs
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Fougasse with olives & herbs
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Gluten-free savory tart crusts
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Chickpea panisse fries with aioli
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Vegan quiche lorraine with smoked tofu
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Seasonal salad pairings with Dijon vinaigrette
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Hands-on: Bake & plate a mini quiche or fougasse with accompaniments
Day 5 – Friday: Vegan Bistro Desserts & Final Plating
Theme: Pâtisserie végétale & Presentation
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Vegan crème brûlée (coconut–vanilla base)
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Tarte Tatin with caramelized apples (GF crust option)
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Chocolate mousse à l’aquafaba
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Plating workshop: garnishes, quenelles, sauces
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Final project: 3-course vegan bistrot menu (starter, main, dessert)
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Closing: Presentation, photos, certificates + recipe booklet
