This week, we had the pleasure of welcoming our very first cohort of the “Pastries for All: Gluten-Free, Dairy-Free, Nut-Free, or Vegan” program, who came to rediscover the timeless foundations of French pastry while considering current issues such as nutrition, the environment, and health.
The aim of this training is to rethink the great classics of French pastry by adapting them to modern concerns. How can we maintain the gastronomic pleasure, aesthetics, and balance of flavors that have made this tradition famous while addressing nutritional and health imperatives? The central question remains: should we reinvent or adapt these traditional recipes?
The objectives are manifold: learning to create gourmet desserts suitable for strict dietary regimes (gluten-free, dairy-free, nut-free, etc.), exploring the world of plant-based pastries to diversify offerings, and mastering the art of food substitutes. Under the guidance of our Pastry Chef, Charles Liets, participants crafted a range of trendy and healthy products meeting contemporary demands.
They delved into the secrets of food substitutes as well as alternative grains (tapioca, cassava, rice), learning to use these elements to faithfully recreate traditional recipes or forge entirely new combinations.
During the final buffet, we showcased essential desserts like macarons, hazelnut pastries, Mont Blanc, lemon tart, among others—revisited to cater to a diverse audience’s needs.
This captivating week, blending tradition and innovation, allowed the creation of a new, inclusive, and gourmet pastry range. Participants left with new skills and overflowing inspiration.
