This Short Course will be divided into 2 days and enables participants to discover the secrets of Plant Based through original recipes which are full of flavour and have been created by Le Cordon Bleu Chefs.
The 2-days will navigate the areas of Plant Based gastronomy with modern recipes that will respect the guidelines of cuisine that does not use foods of plant origin.
- Duration: 2 days
- Teaching Method: 50% Demonstration, 50% practical
- You take home what to cook
- What will you learn?
1st day: theoretical concept of plant based fundamentals, healthiness, sustainability and culinary art. Pre-preparation and focus on oilseed hydration techniques, vegetable milk preparation, cream cheese and plant based cream anglaise.
2nd day: concept of culinary techniques to maintain the nutritional quality of ingredients. Practice: finishing, assembling the dishes and decorations.
Creamy cashew nut cheese and tapioca tuille.
Spinach and manioc mousseline, oven-baked pumpkin, baby artichoke and green asparagus.
Mango brulee and crème anglaise plant based
* In case of withdrawal, the course fee is non-refundable
- Le Cordon Bleu apron
- Dish Cloth
- Handout with recipes
- Certificate of participation
* Classes subject to minimum number of students for opening.
* Instalments in credit card in up to 4 times.
The days for this course will follow the following organization:
• August 23 and 24, 2022- 11:30 am to 6:00 pm
ATTENTION: Your seat will be guaranteed after confirmation of the payment that must be made by credit or debit cards, according to the information in the e-mail that you will receive after your registration on the website.