LESSONS & COACHING
Ayurvedic cooking classes
I organise ayurvedic cooking classes. I will share with you my knowledge of Ayurveda and nutrition as well as the keys to my practice for sustainable and conscious cooking.
Together we will prepare the recipes according to the theme of the course. You will learn all my secrets and tips. And I will answer in details to this question: how to keep a fridge always full of healthy food?
During the year 2022/2023, I will be offering a new series of courses on tastes, especially fat, to help you realise their importance. Each taste, each element can be good or bad, it's all about proportions and self-knowledge. This series of courses can be followed as a whole or separately.
Conscious eating coaching is above all a meeting.
Together, we take a look at your practices and your journey around your current eating habits. In Ayurvedic practice, digestion and the intestines are essential to our life balance and moods. With this first assessment, we define your objectives while prioritizing them according to your possibilities of the moment and those to come.
I use intuitive listening, my approach is adapted to each person in order to define individual practices and rituals because each person is unique. It is a mix between Ayurveda and micro-nutrition. I will establish a mental map of our exchanges which will serve as a reference and guide for your daily life.
INFORMATIONS
Our meetings take place in my space which is also my place of life. Conscious and sustainable food for a "slightly better" world comes first and foremost from oneself, and the care one takes of oneself.
The first appointment takes about 60 minutes.
The session costs 60 euros. The price can be adapted to your personal situation on request or it can be translated into an exchange of services
CHEF SERVICES
Locavore supper
Suspended moments, magical meetings and exchanges. Between the flavours I propose and the interactions between the participants.
My place
Filled with plants, a warm light that inhabits the white brick walls and the flavours of the seasons, at the corner of rue de la poterie and rue Foppens (tram Arts et métiers) in Anderlecht/Brussels.
The products
All products are organic and locavore for fresh vegetables. I prefer to buy my products around and in Brussels. Organic or sustainable wine will be offered in collaboration with the wine merchant Nestor.
Prices
Full meal: 30 euros
A wine pairing will be offered for 15 euros. Wines: between 15 and 20 euros or 4 euros per glass.
Limited seating: 10 people
Reservation by email and payment in advance to Frédéric Vergez BE86 1431 0328 0550 with the mention of the date of the dinner to confirm the registration.
Residences
A set of menus to follow your activities. A yoga course, a few days in a house in the countryside or on top of a mountain. I accompany you and cook for you. I propose a set of menus to follow your activities, to support their rhythms while adapting to the energy of the moment... taking care to keep you as close as possible to that moment. With tastes and flavours that may surprise you, soothe you, energise or comfort you…
Private dinner
Share my palate, the tastes and flavours of my conscious food. In my home, in your home, on a barge or in a more or less improbable place, I invite you to share my palate, the tastes and flavours of my conscious food.
As the seasons go by, I offer balanced meals, made from local products, in a convivial atmosphere.
As I meet people, in places that are in dialogue with my world, I propose sustainable food meals, with the idea of eating well, living well, sharing and respecting the planet.
ABOUT
How does one become a conscious food coach?
I was born in a lettuce bed with a bunch of radishes in my hand... My family, originating from the South-West of France, is a peasant family of vegetable farmers.
My mother, my grandmothers and all the women around me were themselves inherited from this art of living and the famous "cooking" of the Aquitaine region.
I studied library science[J1] in Bordeaux, Paris which allowed me to travel to Canada, Burundi, Niger and Paris to finally land in Brussels. After 5 years in Africa, I fell into Ayurveda. This holistic oriental medicine helped me to find myself, to refocus. Afterwards, I followed courses at the Sivannanda Centre in Paris.
Through encounters and practices, I moved towards a laic approach. I was inspired by Western European traditions with the Simples (herbs), Hildegaard van Bingen... There is a coherence between all these preventive medicines that Dr Mahesh Mathpati was able to show me. Since 2013, I have been running Ayurvedic cooking classes.
At the same time, I obtained a bachelor's degree in nutrition with the European Centre for Research, Development and Teaching of Nutrition and Nutritherapy. There I learned all about micronutrition, which is intended to maintain or regain good health through appropriate nutrition and supplementation.
All my experiences allow me to share, coach and lead cooking classes thanks to my knowledge of ayurveda and nutrition. I also regularly organise locavore meals, private dinners and residencies.
I combine this cooking and health practice with environmental awareness and care. I try to use as much fresh, seasonal and local produce as possible. I work with markets and retailers who are concerned about having a minimum impact on the planet. For the sake of consistency, if we do good to ourselves, we do it around us and first of all to the earth that feeds us. We all hope for a more peaceful world.