After more than a year of work, the plant-based cooking school Comme une poule opens its doors in brand new premises located in the Saint-Agne district of Toulouse. The goal? Teach as many people as possible to make appetizers, pies, brunches, burgers and desserts without any ingredients of animal origin.
It’s also back to school for the Comme une poule cooking school in Toulouse. The concept, created in 2017 by Marie Audo and Vincent Vialla, will inaugurate its first premises in October in the Saint-Agne district of Toulouse. In fact, after more than a year of work, the couple from Toulouse will offer every week to individuals vegetable tasting courses in his own school. On the menu: burgers, dishes to enjoy as an aperitif, Indian or Japanese specialities… All put together without animal products.
How are the vegetable tasting courses going?
For each training session, Marie Audo and Vincent Vialla receive maximum six students. “It’s a matter of closeness, of taking the time to explain things correctly and answer all questions”, emphasizes Vincent Vialla. The course starts with a presentation of the recipe, then the stoves start for approximately three hours. With a bonus at the end, a tasting of the cooked dishes.
Comme une poule also offers online vegetable tasting courses with a video conferencing system that facilitates interaction with students. ” That recipes are a little simplified when we are remote because not everyone has the equipment and ingredients that we make available at the school”, explains Marie Audo.
Whether face-to-face or not, students always leave with a booklet that allows them to reproduce the prepared recipes or their variations. “It is a popular medium, we have a lot of feedback from students who tell us that the booklet helps them to continue cooking at home,” Vincent Vialla rejoices.
Vegetable kitchen in short circuit and in season
Far from the clichés of vegetable cuisine, Comme une poule does not only offer recipes based on wheat or quinoa. “The students make everyday dishes, such as burgers, brunch or aperitifs. They are prepared with ingredients easily found in the cityfrom manufacturers or in specialist shops,” says Marie Audo.
In fact, whether for their fridges or the school’s, the couple pick the fruit and vegetables themselves in Midi Cueillette in Portet-sur-Garonne or buy them directly from the producer at the farm Borde Bio in the Izards district of Toulouse. “This mode of consumption also allows us to do that prepare only seasonal products “, continues Vincent Vialla. In fact, the recipes change every three months to match the seasonal nature of the ingredients. “There are obviously some that are harder to find in local shops, such as Indian spices or mustard oil,” admits Marie Audo.
Vegans behind the stoves
Before embarking on the Comme une poule adventure, Vincent Vialla was a manager and trainer in the computer industry. Marie Audo has a master’s degree in educational technology. The couple therefore had sufficient skills to envision their own gym.
All that remained was to find a joint project. He turned to theirs hobby: eating. But not anyway. The couple has been vegan for almost ten years. “At the time, this lifestyle was rather an object of ridicule. So over the years, more and more people around us have told us “I want to change my spending habits, but I don’t know how”. We had been there and we knew how to pass on our knowledge. So the idea of creating a plant-based cooking school came naturally to us,” explains Marie Audo. But before claiming to be chefs, the people of Toulouse themselves have taken courses in cooking and plant-based cakes with specialist chefs such as Olivier Picard and Linda Vongdara.
Chefs and pastry chefs in Toulouse
In addition to courses in vegetable tasting, Comme une poule also offers plant-based pastry class. Finish the cream, eggs, honey, butter and milk. The couple also only uses products that do not involve the exploitation of animals. However, the students easily make cakes, mousses or even fruit tarts.
“We recently realized that we are pastry chefs too,” jokes Vincent Vialla. In fact, the pair run another company, “Dynamite”, created after a small misunderstanding. “When we started our school project and took pastry training, some of our relatives told us ordered birthday cakes, then a friend asked us to sell cakes at a Christmas stand… Word of mouth meant that we got more and more requests for cakes. However, it was not our project at all”, wonders the founder anyway. “Then one day the owner of the Virgule coffee shop near Capitole offered us to make all his cakes,” he continues. This event pushes him to create a new company separate their activities as teachers and pastry chefs. Today, Dynamite also delivers to the Utopia bistro in Borderouge and the Campillo coffee bar.
Plant-based cooking courses for catering professionals
In addition to individuals, Marie Audo and Vincent Vialla also train catering professionals. “We have some customers who decide for it change the orientation of their maps, others who settle and want to improve their skills in plant-based cuisine, like the buyers of the Natura coffee bar that reopens from the end of September in the Compans-Caffarelli district,” explains Marie Audo.
Whether for chefs or amateurs, lesson bookings for the coming school year have been open since last week on the Comme une poule website. The first course in vegetable tasting, which will take place on Saturday 15 October, has already been completed. But there are already new dates available until month of December. Especially to banish foie gras and learn how to cook great holiday meals.
The people of Toulouse will also be present at the Vegan Place event, which will bring together the national actors of veganism on Saturday, September 17, at the prairie of filters in Toulouse.
Practical information: Comme une poule, 3 rue Massenet, Toulouse. Online reservations.