A candlelit kitchen where plant-based ingredients are treated with the reverence of a Michelin tasting menu. King oyster mushroom scallops. Cashew cream in copper pots. Smoked beetroot, carved tableside.
Every class unpacks the why behind the how. You leave with a technique that works across twenty dishes, not a recipe that works for one.
Scored, seared in clarified butter until a mahogany crust forms. The interior stays silky — a technique borrowed from classic French fish cookery.
Raw cashews soaked overnight, blended with roasted garlic and white miso, reduced in a copper pot until it coats a spoon like beurre blanc.
Cold-smoked for four hours over applewood, then roasted whole. Carved tableside on a cedar board — the theatre is part of the dish.
12 seats, one kitchen, no compromise. Each class is a complete evening — aperitif, technique, feast.
King oyster scallops in miso dashi with charred spring onion
"I served this at my dinner party and no one believed it was vegan."
— Priya M., home cook
No charge until 48 hrs before class
Cashew beurre blanc, truffle cream pasta, and miso caramel
"Finally understand how to make plant-based sauces that actually cling."
— Tom R., chef
No charge until 48 hrs before class
A 5-course plant-based tasting menu built around one vegetable
"The most theatrical and delicious thing I've ever made."
— Isabelle C., food writer
No charge until 48 hrs before class
Wild yeast flatbread, smoked labneh, muhammara, and herb oil
"Bread that actually tastes of something. Changed how I bake."
— Marcus A., home baker
No charge until 48 hrs before class
Young jackfruit confited in spiced oil, served with a 4-hour vegetable jus
"The jus alone is worth the price. I make it weekly now."
— Diane L., restaurant owner
No charge until 48 hrs before class
Tempeh marinated in blood orange, charred with a citrus curd and bitter greens
"I didn't know I liked tempeh until this class. Now I make it monthly."
— Kenji W., curious cook
No charge until 48 hrs before class
Each instructor brings a distinct culinary lineage to the kitchen. No generalists. No wellness coaches. Chefs who happen to cook plants.
Head Chef & Founder
Umami · Fermentation · French Technique
Trained at Le Cordon Bleu, then spent three years in Tokyo studying dashi and fermentation. Returned to Paris convinced that plant-based cooking deserved the same rigour as any Michelin kitchen. Braise is that conviction, made edible.
Pastry & Fermentation
Pastry · Cashew Dairy · Sourdough
Former pastry chef at a two-star restaurant who went plant-based after a sabbatical in Kerala. Now applies classical patisserie precision to cashew creams, nut-based cheeseboards, and sourdough laminated doughs.
Spice & Smoke Specialist
Spice · Smoke · South Asian Technique
Grew up between Chennai and London, cooking alongside his grandmother on weekends. Brings a deeply personal vocabulary of spice to every class — not as flavour but as architecture. His za'atar flatbread class has a 6-month waitlist.
"I arrived thinking I knew how to cook. I left understanding that I'd been making food, not cooking it. The mushroom scallop technique alone changed everything."
"As a professional chef quietly exploring plant-forward menus, I needed to learn without the judgement of my kitchen team. Braise gave me that space — and the cashew beurre blanc is now on my menu."
"We came as a couple planning a dinner party menu. We left with a five-course vegan tasting menu that made our guests ask for the restaurant name."
"Ravi's spice class rewired how I think about seasoning. Not adding flavour at the end — building it from the first heat. I've cooked this way ever since."
