Plant-based cooking,
naturally

Institut Paul Bocuse
Executive education

Our new plant-based cooking competency development programme is an invitation to explore vegetables and grains and learn how to enhance them in preparations full of colour and flavour.

Increasingly faced with special dietary requirements, it’s time to revisit vegetable protein. Make nature the star of your plate and take inspiration from the constraints of the season.

Familiarise yourself with the world of vegetables and learn to use the right techniques to prepare them, match them and enhance them. Modernise your cuisine and keep up with the consumption trends of our society.

Discover the programme