I had the pleasure of coming to train the breakfast team at Le Provençal hotel in Villefranche-sur-Mer with the aim of offering a more plant-based breakfast buffet.
Together with the team, we learned how to make homemade plant milks, chia pudding, gluten-free banana and chocolate muffins, homemade granola, legume spreads and waffles.
As well as offering inclusivity and diversity in their breakfast, these recipes are also a way of reducing waste and avoiding losses. For example, muffins and creams made from ripe bananas, which are often unloved by customers, or dehydrating fruit that is a little damaged but still good, so as to offer homemade dehydrated fruit in season all year round.
A superb initiative that I'm sure will delight the hotel's (very international) clientele.
I've already had the opportunity to see that their customers like the plant-based offer! What a joy and pride!
Thank you Alexandra Duchateau for your trust!
