A three-morning course to discover how to make the most of vegetables and bring a vegan cuisine that is never predictable to the table. Designed for beginners, each lesson ends with a tasting of gourmet dishes prepared by the chef.

The programme

1. Cuts, cooking and preserving: plant mastery in the kitchen

Techniques for precise cuts, ideal cooking methods and sustainable ways of preserving. We make a colourful, crunchy giardiniera and three kinds of pesto: sun-dried tomato, rocket and basil.

2. The complete menu for your plant-based evening

• Cardoncello mushroom with vegan tonnato sauce and pine nuts
• Fusilloni with a variation of cherry tomatoes and basil oil
• Aubergine with teriyaki sauce and muddica
• Vegan crème brûlée with berries

3. Risottos, vegan creaming and preparations

• Beetroot risotto creamed with cannellini beans and cocoa butter
• Saffron risotto creamed with cauliflower, lemon zest and rocket pesto
• Thai rice with crunchy vegetables, soy sauce and tofu

The chef

Dimitri Gladilin, chef at Lovale restaurant. He has worked in very different kitchens, from seasonal ones to Michelin-oriented ones, and in recent years has focused on plant-based cooking, which he finds interesting and creative.

Good to know

The lessons could also be booked individually. The course is not in the calendar right now, but it can be organised privately for your group: private classes.

FAQ