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Fundamentos em Plant Based

Sao Paulo
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.

  • Course Information:

    • 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.
      savory preparations
      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
    • Le Cordon Bleu apron
    • Dish Cloth
    • Ingredients
    • Handout with recipes
    • Certificate of participation
    * In case of withdrawal, the course fee is non-refundable

    * 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.

This course is now fully booked. Please click on the button below to be added to the waiting list.