by Karine Castro | 3 Oct 2023 | Advice
Tofu has become a key ingredient in vegetarian and plant-based menus. Its presence reassures and demonstrates the attention paid to customers’ specific dietary needs. By including this ingredient on his menu, a chef shows that he recognizes the importance of offering...
by Karine Castro | 20 Mar 2023 | Advice
Imagine for a moment… if all the traditional restaurants proposing a vegetarian or plant-based menu had a dedicated webpage on their website. It would undoubtedly assist customers in identifying the offering more clearly and directly, providing them reassurance...
by Karine Castro | 27 Feb 2023 | Advice
Beyond the widely recognized conventional meaning that defines plant-based gastronomy as a cuisine excluding the use of animal-derived products, there are many other definitions that complement this approach in an intellectual and philosophical way. Plant-based...
by Marie | 14 Nov 2022 | Advice
You are ready to introduce your plant-based menu and would you like to test it, in order to validate its appeal with your current and prospective customers? The Institut de la Gastronomie Végétale can assist you during this launch phase, facilitating discussions with...
