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Creative vegetable cuisine and technology instead of substitute products

At Studio32, sustainability begins with the selection of products and extends to the cooking courses. Anyone who is taught by the kitchen professionals at the Bonvivant Cocktail Bistro will not only have a pleasant evening, but will also acquire skills to prepare a variety of specialties in the future.


As in the neighboring Bonvivant Cocktail Bistro, Studio32 also places great emphasis on creativity, surprise effects and the finest craftsmanship. The courses deliberately avoid using professional equipment in order to teach participants techniques and skills that they can use in a variety of ways.

The special cooking and production steps are emphasized in each dish and carefully accompanied by the professionals. In the vegan cooking courses, emphasis is also placed on showing natural alternatives to animal products and teaching how to use vegan substitute products critically. From burgers to meringues, the use of natural ingredients is often emphasized, as vegetables are often cheaper and more sustainable than industrially produced foods.

The culinary program is impressive. The four courses are characterized by quality and complexity and are selected according to availability and season. A sample menu might start with a chickpea and garlic soup with Brussels sprouts and seeds, followed by a stir-fried winter vegetable mix with tofu bacon as an intermediate course. The main course could be a Mexican, spicy burger al pastor with aioli made from aqua faber, mushroom pulled pork, leaf spinach and grilled pumpkin. Finally, a crème caramel with sweet and sour pumpkin could be offered.

After finishing and serving, we eat together, accompanied by drinks such as wine, beer, water and soft drinks.

The course includes a champagne reception, a greeting from the Bonvivant kitchen and drinks.
Dates
May 2024
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