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.
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...
How to adapt to a vegan clientele?
Interest in plant-based food is now part of a broader transformation in consumption habits. The vegan clientele is no longer limited to specialized restaurants and now concerns the entire hospitality and food service sector. For many professionals, this shift creates...
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...
