After a welcome drink (coffee, tea, smoothie) and introduction, we will cook together a full plant-based brunch inspired by my French origins. We will use our 5 senses and explore the 5 flavors (sweet, salty, sour, bitter and umami) to create a feast for the eyes and the mouth, eating responsibly. Participants will prepare the recipes alone or in groups of 2 and I will share tips. The Spring menu: - Lentil, beetroot, and radish salad, with shallots and croutons - Blinis with home-made sour cream cheese, carrot "salmon", pickled onions and buckwheat crunch - Chia rhubarb breakfast pot - Sweet potato chocolate brownie Most of the ingredients we use are seasonal, organic and locally sourced. When everything is ready, we will sit down and enjoy what we have prepared together. While we eat, I will be happy to share information about plant-based shopping, cooking and eating in London.
I founded Cook and Speak, a French language and culinary experience, 5 years ago. I have taught adults, teens and children, from all kinds of nationalities, backgrounds and culinary tastes. Since moving to London 2 years ago, I have explored veganism, and started to teach plant-based cooking in English at home and for a community food kitchen. I want to share my passion for cooking and enjoying food good for the senses, the planet and the people, beautifully presented following the French rituals of the table.
All ingredients to prepare the brunch.
Selection of teas including herbal,coffee and smoothie to enjoy during the cooking class and with your brunch
Utensils and apron to use during the class. Recipes sent via email after the class..
The class takes place in my own kitchen and dining room in a beautiful mews of West London. Mews houses were originally intended to stable horses, with accommodation above for servants. They are now typical residencies for people who want space, peace and "village life style" in the centre of London.The location is not far from London’s ‘golden triangle’ of museums – Natural History Museum, Science Museum and V&A.
最多可有6位年满10周岁的参与者参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
Guests should wear comfortable clothes and shoes to work in a kitchen.
This experience is not suitable for people with a nut allergy. Please notify me of any food allergies, intolerances or specific dietary requirements other than veganism.