The course is the making of a typical 7 course meal I serve at my restaurant. It takes you through its realisation with all the ins and outs, whys and hows.
The student will be given clear written and video recipes including a shopping and utensils list.
The course emphasises on how and why those ingredients came together, on which techniques I use and how you can conceptualise to further enhance your vegan cooking skills.
How to peel Asparagus.
The trick is the salt-curing combine with the sous vide cooking.
One of the best technique I have personally tried with asparagus.
Flavours are very intense, almost unusual.
The consistency is just perfect, slight crunch with the right amount of softness
I stumbled into coking at the age of 27 and learned the trade in various michelin starred restaurant across Europe. I opened my own fine dining restaurant in Innsbruck in 2007. At the time I was more focused on how to get a steak right and vegetables were not my first concern.
Two years after a cracking start, I experienced an epiphany. I radically shifted from a meat and fish cuisine to a complete vegetarian and vegan cooking. This sudden move made me feel like a new born baby in an empty restaurant!
One spoon of belief, a drop of obstinacy with 1 cup of curiosity, the whole sprinkled with love let me develop new skills and discover this new plant based playground. Over the years my vegetarian restaurant "Chez Nico” gradually achieved impressive16 points in Gault Millaut.
This journey turned out to be an amazing gift which in turn allows me to completely express myself.