Faux Gras

Join Michelin-Starred Chef Greg Hanger for a Gourmet Plant-Based Cooking Journey

Hi everyone, I’m Greg Hanger, and welcome to my gourmet plant-based cooking course. In this detailed two-part culinary exploration, we’ll dive into the world of sophisticated plant-based cuisine and create an alternative to the classic foie gras, complete with a complementary side of perfectly toasted bread.

About This Course

This course is designed for culinary enthusiasts from all backgrounds, whether you’re a home cook or a professional chef. My goal is to blend traditional flavors with modern plant-based ingredients, giving you a delicious faux gras that captures the essence of its classic counterpart.

Course Duration: Approx. 1 Hour
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4

Part 1: Preparation and Cooking of Faux Gras

• Learn to select and prepare lentils, beetroot, mushrooms, and nuts.
• Discover techniques for cooking these ingredients to develop deep flavors.

Part 2: Toasting and Serving

• Master the art of preparing and toasting bread to accompany the faux gras.
• Explore finishing touches that enhance texture and flavor, including the use of garlic and herbs.

This Dish is Ideal For:

• Special Occasions: Elevate your fine dining experience at home.
• Expanding Your Repertoire: Sophisticated plant-based recipes that impress.
• Entertaining Guests: An elegant appetizer to wow your friends.
• Culinary Professionals and Home Cooks: Interested in gourmet plant-based cuisine.

What You Will Learn:

• Blending Techniques: How to achieve the perfect pâté texture by blending ingredients just right.
• Cooking Temperatures and Times: Maximize flavors with precision cooking.
• Plating and Presentation: Expert tips to make your dish visually appealing.

So grab your apron and join me for this culinary journey as we create a sophisticated plant-based faux gras. Together, we’ll bring gourmet flavors to your kitchen that will leave your guests impressed and satisfied.

MEET THE CHEF

Greg Hanger stands at the forefront of plant-based innovation, renowned for his transformative influence in vegan gastronomy. With a rich background in fine dining, including experience in Michelin-starred restaurants in Australia, Greg has established himself as a pioneering force in the plant-based culinary scene. As the former head chef at Unity Diner, London, he significantly contributed to its ethos and culinary direction from the very beginning in 2018, earning a reputation as a plant-based alchemist. Learning from Greg offers a unique opportunity to absorb knowledge from a true leader dedicated to elevating vegan cuisine to new heights.