OUR CHEFS RECIPES

One after another, the chefs from the Académie Culinaire de France proudly share their finest creations with you through their recipes.

Crusted Poached Egg

By Chef Bruno Bertin.
Egg Cuisine Solutions
100 % vegan

Exotic Vegan Pavlova

By Chef Simon Bregardis.
The Venetian, Las Vegas
100 % vegan

Peanut Butter & Jelly Babka

By Chef Simon Bregardis.
The Venetian, Las Vegas
100% Vegan

“Rice less” Butternut Risotto

By Chef Olivier Dubreuil.
The Venetian, Las Vegas
100 % vegan

Stuffed Cheese Mini Pumpkin

By Chef Olivier Dubreuil.
The Venetian, Las Vegas
100% Vegetatrian

Braised Endives a L'Orange

By Chef Pierre Baran.

Former CIA Instructor
100 % vegan

Chilled Heirloom Tomato consommé

By Sébastien Baud.
Consulat General de France, New York
100% VEGETARIAN

Green Lentils Avocado Falafel

By Vincent Rodier.
The Pendry hotel, San Diego
100% Vegan

Green Vegetarian Risotto

By François Latapie.
The Little Frog, New York
100 % vegan

Maine Lobster a la Bourguignonne

By Sébastien Baud.
Consulat General de France, New York