Vegetarian cooking techniques


Faced with an increasing number of customers with special dietary requirements, we’ll help you discover or rediscover cooking with plant-based proteins.

This course is an opportunity to rediscover plants, pulses and cereals in a way that will bring out their full splendour in colourful, delicious dishes. Put mother nature at the heart of your dishes and turn seasonal constraints into a true source of inspiration.

Jean-Paul Naquin

Chief trainer & consultant at Institut Paul Bocuse

Duration: 14 hours

Dates: from 14th to 15th October 2021

Number of participants: 8 to 10

Requirements: Experience in the world of culinary arts

Prices: €924 including VAT - €770 excluding VAT

Expected outcomes

  1. Make recipes from appetiser to vegetable-based dessert, dried vegetables and cereals
  2. Use plant proteins to reduce protein intake animal

Target students

The Vegetarian cooking techniques programme is designed for kitchen managers, chefs, line chefs, and commis chefs.
Programme provided in French only.


  • Technology applied to vegetables, legumes, cereals (menus and nutrition).
  • Substitute products and alternatives to animal proteins.
  • Preliminary preparations: production of consommés, juices, bottoms and broths.
  • Making recipes from vegetables, legumes and cereals: complete dishes nutritionally, tasty and colorful.
  • Spices, herbs and oils: focus on seasonings.
  • Work on taste and flavors.
  • Tasting and analysis of the organoleptic properties of each recipe.