Description

Explore the art of Japanese vegetarian cuisine through a series of small dishes featuring varied and contrasting textures. From the melt-in-the-mouth tenderness of miso-glazed aubergine to the crispiness of vegetable tempura, the softness of an egg pancake and the tangy crunch of pickles, every bite tells a story of seasonality and balance. ON THE MENU: Miso soup, gyoza with seasonal vegetables and a mixed salad with onion and ginger dressing; egg pancake, vegetable tempura and pickles; miso-glazed aubergine; onigiri and a bowl of rice; seasonal fruit salad with yuzu and fresh mint. WHO? Madeleine, head chef and culinary storyteller, will guide you through this hands-on workshop. Drinks are included (aperitif + 2 glasses of wine + fruit juice & water), and you’ll receive the recipe cards after the class. The workshop is conducted in French and English.