Get started with Vegan Fine Dining
4.9 (4 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
9 students enrolled
Wishlisted Wishlist

Please confirm that you want to add Get started with Vegan Fine Dining to your Wishlist.

Add to Wishlist

Get started with Vegan Fine Dining

Vegan cooking unleashed ...
4.9 (4 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
9 students enrolled
Created by Nicolas Curtil
Last updated 6/2017
English
Curiosity Sale
Current price: $10 Original price: $50 Discount: 80% off
30-Day Money-Back Guarantee
Includes:
  • 2 hours on-demand video
  • 51 Articles
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Mastering new vegan cooking techniques. The student will also be able to pick and choose among those techniques in order to adapt them to new personal ideas. Within this totally new framework, the student will experience a confidence boost in his/her kitchen and encourage them to explore.
  • Learn new techniques that brings your cooking skills to a new level
  • Learn about new and unique flavour combinations
  • Suprise guests with a top notch 7 course vegan dinner
View Curriculum
Requirements
  • You will need common cooking utensils and machines. When a piece of equipment is missing, the course tries to give ways around it.
Description

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.

Who is the target audience?
  • Any passionate cook who wants to litterally impress his/her guests with vegan creations.
  • Anyone who is seeking new approaches and techniques to vegan cooking.
Students Who Viewed This Course Also Viewed
Curriculum For This Course
59 Lectures
02:30:14
+
Introduction
1 Lecture 02:22
+
Course 1: Pea Soup
9 Lectures 25:20

Pea Soup: How it is done (Video)
18:27

Pea Soup: Composition
01:13

Pea Soup: Utensils & Equipment
00:12

Pea Soup: Shopping List
00:33

Pea Soup: Recipe
03:01

Pea Soup: Plating Tipps
00:28

Pea Soup: Thoughts on Use Techniques
00:36

Pea Soup: Final Word
00:24
+
Course 2: Tartare
9 Lectures 18:36

Tartare: How it is done (Video)
13:55

Tartare: Composition
00:40

Tartare: Utensils & Equipment
00:03

Tartare: Shopping List
00:06

Tartare: Techniques
00:16

Tartare: Recipe
02:20

Tartare: Plating
00:20

Tartare: Final Thoughts
00:21
+
Course 3: Aspargus
6 Lectures 10:31

Aspargus: How it is done (Video)
07:00

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

Aspargus: Utensils & Techniques
00:11

Aspargus: Shopping List
00:02

Aspargus: Recipe
02:09

Aspargus: Final Thoughts
00:40
+
Course 4: Celeriac Ravioli
8 Lectures 13:27

Celeriac Ravioli: How it is done (Video)
08:51

Celeriac Ravioli: Composition
00:04

Celeriac Ravioli: Utensils & Equipment
00:07

Celeriac Ravioli: Shopping List
00:37

Celeriac Ravioli: Recipe
02:07

Celeriac Ravioli: Plating
00:45

Celeriac Ravioli: Final Word
00:21
+
Course 5: Cashew Drops
9 Lectures 21:27

Cashew Drops: How it is done (Video)
16:05

Cashew Drops: Composition
00:10

Cashew Drops: Utensils & Equipment
00:09

Cashew Drops: Techniques
00:31

Cashew Drops: Shopping List
00:14

Cashew Drops: Recipe
03:01

Cashew Drops: Plating
00:30

Cashew Drops: Final Words
00:13
+
Course 6: Dill Refreshment
9 Lectures 21:11

Dill Refreshment: How it is done (Video)
14:24

Dill Refreshment: Composition
00:02

Dill Refreshment: Utensils & Equpment
00:05

Dill Refreshment: Shopping List
00:29

Dill Refreshment: Techniques
00:16

Dill Refreshment: Recipe
04:04

Dill Refreshment: Plating
00:35

Dill Refreshment: Final Word
00:35
+
Course 7 : Forest Breeze
8 Lectures 37:50

Forest Breeze: How it is done (Video)
29:52

Forest Breeze: Composition
00:06

Forest Breeze: Utensils & Techniques
00:13

Forest Breeze: Shopping List
01:06

Forest Breeze: Recipe
05:10

Forest Breeze: Plating
00:27

Forest Breeze: A final thought
00:17
About the Instructor
Nicolas Curtil
4.9 Average rating
3 Reviews
9 Students
1 Course
Vegetarian, Chef

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.