Plant-based cooking workshops
100% hands-on
In the cooking workshops, Alexandra & Lena invite you to discover a simple, fresh and colorful plant-based cuisine, in a calm atmosphere that encourages personal questions and deep learning.
Simplicity • Freshness • Lightness
We teach a simple, light and fragrant cuisine as an answer to a busy and overcrowded daily life. We use high quality raw ingredients and everything is made from scratch.
Lena develops her recipes with a zen spirit and tries as much as possible to have a simplicity of execution. She uses few ingredients to ease digestion and gain vitality and energy. She puts at the heart of her recipes, aromatic herbs and spices that will bring out her main ingredient each time.
Alexandra develops a gourmet cuisine. Her recipes are comforting and rich in flavour. She emphasises in food styling and plating. A beautiful presentation is important because “a food that looks good tastes better”.
You will learn:
how to set up and prepare basic recipes, necessary for weekly programming.
Principles of meal planning.
Plating & food styling.
Workflow of a workshop
The plant-based cooking workshops take place outdoors in a specially designed space in the beach bar area.
Participants are divided in small groups to ensure a better learning experience (2 to 4 people).
A freshly cold-pressed juice will be offered to you at the beginning of each workshop.
The necessary equipment for practice and demonstration (cutting boards, robot, blenders, knives, utensils, cooking equipment, etc.) is provided by Pliades retreats.
10' intro presentation of the workshop, the courses and the recipes.
100% hands-on practice to better understand and assimilate the gestures and techniques used.
At the beginning of the first workshop, you will receive the booklet with the recipes that we will prepare during the week.
>>> The ingredients used in the workshops are mostly organic and/or local agriculture but also non-organic or non-local: certain exotic ingredients are not available in our climate.
Allergies and intolerances?
Nuts, seeds, raw fruits, shiitake mushrooms and vegetables are used during the workshops. If you are allergic or intolerant to any of these ingredients, do not hesitate to let us know by email before registering. We will do our best to adapt the menu and offer you a good alternative if possible. It’s your responsibility to know if you are allergic to any of the ingredients used for the preparation of meals.