French chef Alain Ducasse has been a pioneer in the French Végolution for years. I was so honored to have the opportunity to lead two ateliers at his cooking school in Paris this month. Voilà some highlights and photos from the events with the school’s executive chef Julian Mercier and an amazing group of new French friends.
We started off the morning with a detoxifying drink made of lemon juice and a secret spice blend then rolled out the yellow carpets, aka LOLE yoga mats, with an energizing yoga class to wake up our muscles and bien sûr, gentle twists to clean out our organs.
We started off our delicious detox with la haute couture version of homemade creamy almond milk, a ready-to-eat quick version using Damiano’s amazing almond butters and even quicker version using Rude Health’s spectacular almond and coconut milks. Also on the breakfast menu: Green & Glam smoothies (starring Maison de la Spiruline spirulina, Aman Prana Matcha blend and Sol Semilla’s super superfoods)blended in the show-stealing Vitamix then topped with amazing culinary “accessories” like Primrose Bakery muesli, cacao nibs, bee pollen and Rude Health granola; chocolate-hazelnut “NOtella” shakes, a miraculous muesli masterpiece using Markal chia seeds, gluten-free rice and millet flakes, Bonneterre millet hazelnut beverages, spices, superfoods, nut butters and coconut. For lunch, we made a creamy butternut squash soup with a cashew crème, lentils (French lentils, what else? 😉 toasted pumpkin seeds (pan-fried to perfection in Green pan’s eco-friendly, healthy cooking pans) and Mille et une huiles amazing oils served in the most adorable Le Creuset green cocottes and Aman Prana’s special spice mix then followed with a quinoa salad with roasted butternut squash, greens, herbs, spices, pumpkin seeds and a “sauce d’or” golden sauce starring turmeric, tahini and other detox-friendly foods. Chambelland Bakery’s life-changing gluten-free bread toasted in our très chic KitchenAid toaster was the perfect accompaniment to our feast. We finished off with a dessert-sized portion of our breakfast chia concoction to energize for the rest of the day. Finally, we enjoyed some tea and Pacari chocolates to end the sweet morning !
Merci beaucoup to l’Ecole Alain Ducasse, to chef Julian Mercier, to amazing photographer Sandra Mahut for the photos (the professional photos, that is. The others are credited to… my iPhone, far less talented) and to our brand sponsors and to everyone who came out for the green fun!
Bon green appétit!