Plant-based cuisine at the Heart of Gastronomy
The Institut de la Gastronomie Végétale supports the development of plant-based cuisine.
To address environmental, ethical, and health challenges.
To contribute to a sustainable and responsible world.
To support the food transition through a modern cuisine.
Institut V provides advice and guidance to professionals in the development of their plant-based offerings.
Institut V supports brands and companies looking to increase the visibility of their plant-based approach.
The Institut de la Gastronomie Végétale is the privileged partner to assist professionals in the food and hospitality industry in acquiring knowledge about the state-of-the-art of French plant-based cuisine, transmitting new skills, and developing their offerings.
We encourage the use of fresh fruits and vegetables, legumes, nuts, seeds, grains, algae, herbs, and more. We emphasize the use of high-quality plant-based products whenever possible.
We collaborate with environmentally conscious brands and encourage them to use local and national products whenever possible.
We encourage the use of products from organic agriculture as much as possible, with the idea of following a continuous improvement approach.
We promote seasonal products, which are more in harmony with the rhythms of nature.
Institut V advocates for a cuisine that is respectful of the environment, the nature, and all living beings.
We support the efforts of professionals in the restaurant and hospitality industry who are already committed to evolving their offerings in this direction, or those who wish to move towards a more plant-based cuisine.
Our aim is to bring together the richness of their expertise and place plant-based foods at the heart of the gastronomic culture, history, and values.