Description
4-Week Program
Week 1: Sauces, Soups & Salads Week
DAY 1:
Morning: Introduction to the program, kitchen tour, equipment overview
Afternoon: Cold sauces (vinaigrettes, vegan mayonnaise…)
DAY 2:
Cold sauces continued (pistou, pestos, aioli, vegan yogurt-based sauces…)
DAY 3:
Pastry class – flan, clafoutis, far breton (french custard cake)
DAY 4:
Traditional French salads and soups
DAY 5:
Hot sauces (béchamel, vegan hollandaise, wine-based sauces, plant-based “meat jus,” orange sauce, etc.)
Week 2: Vegetable Week
DAY 1:
Vegetable prep and cooking techniques (roasting, steaming, glazing…)
DAY 2:
Green vegetables (vegetable gratins, sautéed vegetables…) and cooking methods
DAY 3:
Pastry class – dessert verrines (chocolate mousse, vegan pana cotta, lemon meringue “tart” in a glass…)
DAY 4:
Working with mushrooms in various textures + focus on 5 types of root vegetables
DAY 5:
Elevating spring vegetables (asparagus, peas, baby vegetables…)
Week 3: Plant Proteins Week
DAY 1:
Silken tofu – savory mousses, sauces…
DAY 2:
Firm tofu (fried, sautéed, etc.), tempeh (French tartare, vegan “bacon”…)
DAY 3:
Pastry class – four types of pound cake (lemon, chocolate, praline, spiced)
DAY 4:
Textured soy protein (lasagna, chili…)
DAY 5:
Legumes – spreads, salads, hidden beans in dishes like wraps and breads, plus classic French dishes (e.g., vegan Toulouse-style cassoulet)
Week 4: Vegan Substitutes Week
DAY 1:
Plant-based seafood inspirations – vegan “tuna” salad, salmon alternatives, vegan tarama & “fish” pâté, and Marseille-style vegan “fish” soup
DAY 2:
Dairy substitutes – vegan cheese sauces, plant-based “goat” cheese, plant milks, vegan butters and yogurts…
DAY 3:
Pastry class – crepes, waffles, shortbread cookies, madeleine
DAY 4:
Making your own vegan “meat” alternatives: seitan, vegan sausages, roast
DAY 5:
Egg substitutes – vegan omelets, scrambled and fried “eggs,” deviled eggs, egg salad/sandwiches, quiches…
