Lucila Canero sweetens OffTheMenu 2025 Program with a Plant-Based touch

The institute continues its annual program of masterclasses, and on July 7, it welcomed Lucila Canero from La Luciérnaga patisserie, with a 100% plant-based and gluten-free proposal.

Originally from Argentina, Lucila arrived in Spain over 15 years ago and settled in Barcelona, where she trained under various masters. She fully immersed herself in the world of pastry, working in some of the city's most renowned workshops until La Luciérnaga was born in 2021.

Her project is a deeply personal one, focused on plant-based pastry using locally sourced organic ingredients. At La Luciérnaga, they look beyond the product—it's a 360° approach to what sustainability truly means.

Students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass in which Lucila presented two versions of traditional recipes, using plant-based and gluten-free ingredients. She taught attendees how to create lighter desserts with wholesome ingredients and irresistible results, while also caring for people and the planet.

An interesting masterclass, held within the framework of OffTheMenu, the cycle of complementary training activities for the institute´s community.