At the Hotel Ecluse 34, I came to give a 3-day customised course on plant-based cooking and patisserie. It was my very first course and here's how I organised it:
Day 1: tofu and soy products
Day 2: Cereals and legumes
Day 3: Plant-based patisserie
A short theoretical presentation in the morning, followed by brainstorming and practical work in the kitchen.
The idea was to give them as much information and techniques in plant-based cooking as possible so that they could create tasty 100% plant-based dishes and desserts.
Of course, I was on hand to guide them through their creations from A to Z, answering their questions and showing them tricks of the trade if necessary.
I'm delighted to have accompanied Lydie and Tristan on this course, they showed a lot of interest and creativity. Tofu won them over, as did plant-based patisserie! They created some great vegan dishes and desserts.
Seeing them enjoying themselves and falling in love with tofu (an ingredient that is wrongly shunned in French kitchens) and realising all the possibilities that this great ingredient has to offer, filled me with joy.
I was really proud to see that I'd managed to open up a whole new world of culinary possibilities for Tristan, and I can't wait to return to Écluse 34 to enjoy some delicious vegan dishes prepared by them!
