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umami

Thursday
15 November 2018
les secrets du bon goût 19h45 à 22h45
(3 heures)

60€
-10% with a NATA class card
Chef : Pamela Weber

In this interactive workshop, we will be exploring the universe of taste with an accent on umami, the latest addition to the basic flavors, joining salty, sweet, acidic and bitter.

 

In Japanese, "umami" means "delicious," but researchers have isolated the molecule that gives rise to this flavor: glutamates. Naturally occuring in many foods, our tongues have unique taste buds that detect their presence and send a pleasurable signal to the brain.

 

Come learn more about umami foods and how to use them to boost the flavor of your vegan cuisine. You can click on "More information" to see the menu for the class.

easy homemade seitan

Sunday
18 November 2018
Du fait maison, sur mesure ! 16h00 à 19h00
(3h)

60€
-10% for NATA card holders
Chef : Senêt Weber

A common meat substitute made from wheat gluten, seitan made at home is easy and low-cost. You'll avoid industrial, overly processed and high-sodium products and add a great plant-based protein to your repertoire.

 

You will learn how to make the basic recipe of seitan and then see how it can be adapted into different preparations, including seitan-chestnut balls (like meatballs...), a Bolognaise sauce and a Panang Thai vegetable dish.  

 

IMPORTANT : This workshop is not suitable for people who are gluten-intolerant.

vegan cheese

Thursday
22 November 2018
osez le 100% végétal 19h30 à 22h30
(3 heures)

60€
-10% with a NATA class card
Chef : Pamela Weber

There are many names for vegan cheese in the French market, partly because a new law restricts the term "cheese" to animal-based products! Whatever you call it, vegan cheese made from plant-based ingredients can hold their own more and more with their cow's milk competitors.

 

And since cheese is a French institution, we have to be able to find delicious solutions for all of those who, by choice or obligation (lactose-intolerance), need to get traditional cheese out of their diet.

 

You are going to benefit from the last few years of research and refinement in the creation of plant-based cheeses, learn the basics of controlled fermentation, and taste a certain number of recipes (more details coming...). You'll even go home with a vegan cheese to ferment and enjoy at home!

the art of cooking

Thursday
29 November 2018
Maîtrisez le feu ! 19h30 à 22h30
(3 heures)

Chef : Pamela Weber

Cooking increases the flavor, safety and digestibility of food, concentrating flavors, killing harmful bacteria and freeing nutrients for better absorption into the bloodstream. The art of mastering heat : it's an essential component for any cook!

 

We are going to explore the different modes of cooking, using water, oil and hot air, as well as the various techniques related to them: poaching, boiling, simmering, steaming, sweating, frying, grilling, baking, toasting and roasting. Each technique will be featured in a recipe (see more details...), some of which combine two or more different cooking techniques in order to improve and layer the results in your plate. Your taste buds will thank you!

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