"A l'heure de l'Apéro Dînatoire" plant-based cooking class

For a change from the aperitif preparations seen and reviewed, discover 7 simple and original plant-based recipes that will find their place as much at an aperitif with friends as a festive moment with the family.

On the menu:
Petits crêpes mille-trous in a savory version, plain & flavored (wheat)

On the menu:
- Carrot-coconut verrine & lemon yogurt mousse
- Buckwheat - sesame crackers (gluten-free)
- Sesame pickled mushrooms
- Quick oven rolls with spinach, walnuts and lemon.... etc

(Mainly ORGANIC ingredients - Vegan cooking - All levels)

(Mainly ORGANIC ingredients - Vegan cooking - All levels)