Plant-Based Cuisine at the Heart of Gastronomy
The Institut de la Gastronomie Végétale supports the Hospitality industry in the development of a plant-based offering.
Consulting
Discover our services to support the development of your plant-based offering.
Communication
Discover our services to support you in the communication of your plant-based offering.
Awareness
Discover our awareness workshop to support your teams in learning more about plant-based gastronomy.
Training
Discover our personalized learning programs to train your teams on plant-based gastronomy.
E-Learning
Discover our online training module to help you build a plant-based offering in your hotel-restaurant.
Latest articles
In this section, you will find our articles and the latest news available in our blog.
Why develop a vegan afternoon tea time in hotels and restaurants?
The French goûter refers to a gourmet break taken during the afternoon, usually in the form of a light snack between the main meals of the day. Traditionally associated with childhood, the goûter has gradually been reinvented and has found its place in the world of...
What a restaurant menu reveals about the place given to plant-based cuisine
A menu reflects the choices that shape a restaurant's offering, gradually revealing the establishment's culinary vision. It also reveals the importance given to the different components of the menu and the balance sought between the various dishes. In this context,...
4 steps to develop a plant-based offering in hospitality
Many professionals in the hospitality industry consider that developing a plant-based offering is primarily about learning new culinary techniques and creating recipes. Training in plant-based cuisine is naturally a fundamental pillar in developing a consistent and...
