Plant-Based Cuisine at the Heart of Gastronomy
The Institut de la Gastronomie Végétale supports the development of plant-based cuisine.
Latest articles
In this section, you will find our articles and the latest news available in our blog.
Vegetables in plant-based cuisine: from farm to plate
In plant-based cuisine, vegetables are the starting point from which the entire dish is built. They determine the structure of the plate, its balance and its identity. They make it possible to work on creative and colourful plant-based dishes. Vegetables offer many...
Why an improvised plant-based offering can harm the customer experience?
Requests for vegetarian or vegan dishes now appear regularly in many restaurants, reflecting the evolving dietary habits of part of the clientele. The way an establishment responds to these requests immediately reveals the level of anticipation in the kitchen, the...
How to create an attractive vegan breakfast for your guests?
Long perceived as a simple add-on service, breakfast has now become a true marker of identity for hotels and restaurants. It reflects positioning, values, and the level of care given to guests’ well-being. In a context where healthy, sustainable, and plant-based food...
