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How a Classically Trained French Chef Got into Vegan Cooking

Vegan cooking was certainly not something French chef Gregory Defraize typically dealt with during his long career in the culinary arts. But with growing concerns about health, animal welfare and the state of the environment, he has become more and more interested in pushing his own limits and applying his extensive culinary knowledge to the sustainable food scene. For Gregory and his wife/business partner Yeonjin, a collaboration between L’Empreinte Bistro and Vegan Dining Seoul represented the perfect way to begin that journey.

Partners in crime. French Chef Gregory Defraize and Yeonjin Moon are L’Empreinte Bistro Seoul

This edition of Vegan Dining Seoul (April 29, 2018) has been in the works since January 2018 when Gregory first reached out to us. After learning about the many vegan substitutes available and discovering YouTube legends like Gaz Oakley at Avant Garde Vegan, Gregory was ready to jump in.  He immediately set to work veganizing his chocolate fondant recipe using almond powder, chia seeds, dark chocolate, amaretto liquor and triple sec. The final version will be the featured Vegan Dining dessert this weekend.

 

Chef Gregory’s first vegan dessert was a gluten-free adaptation of his own recipe for chocolate fondant

Chef Gregory loves the challenge vegan cooking provides and is particularly fond of using chia seeds in the place of eggs and apple cider vinegar as an emulsion for mayo. They have even found an organic French wine made with only plant ingredients for is diners to enjoy. Sign up here

Missed the event? Expect to see a permanent vegan menu or weekly vegan specials at L’Empreinte Bistro soon! Also don’t forget to like the Vegan Dining Facebook Page to learn about upcoming events.

 

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