Plant-Based Cuisine at the Heart of Gastronomy
The Institut de la Gastronomie Végétale supports the development of plant-based cuisine.
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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...
In their native Belgium, Nicolas Decloedt and Caroline Baerten work in favor of nature. In their restaurant, Humus & Hortense, they demonstrate that a new way of cooking is possible. Through their ethical and artistic work, plant-based cuisine takes shape with...
The Institut de la Gastronomie Végétale organized its first 100% Portugal workshop at the Sofitel Lisbon Liberdade. A tailor-made training aimed at raising awareness among the teams about plant-based cooking. Sofitel Lisbon Liberdade is the only 5-star hotel of the...