This is what Sunway Le Cordon Bleu Institute of Culinary Arts cuisine instructor chef Stephane Frelon believes wholeheartedly.
“Malaysia is a paradise for chefs. There is so much produce, and all the different cultures have mixed together to create so many delicious dishes. And there’s so much choice, so many spices and different kinds of ulam, which I am still learning so much about,” the jovial chef, who hails from Tours, France, told FMT Lifestyle.
This weekend, the master chef, who has over 30 years of culinary experience, will be hosting “Plant-Based Treasures for Charity”, a fully plant-based live food demonstration at the Sunway Le Cordon Bleu Institute of Culinary Arts here.
While Frelon still eats meat, he eats plant-based meals at least once a week (“I’m a part-time vegan”, he quips) and is a strong supporter of the vegan lifestyle.
“Sometimes I just fancy a nice vegetable dish. My grandfather was a farmer, and my father a gardener, so vegetables were always on the table,” said Frelon.
“Each time you go to a restaurant, ask what the vegan options are. That helps spread the light for the demand for plant-based dishes.”
The event is co-organised by the Vegan Society Malaysia and global NGO Veganuary, in line with Veganuary’s objective to inspire people to try a fully plant-based diet in January, and throughout the rest of the year.
Chef Frelon hinted that he will be preparing a plant-based take on the classic French dish beef bourguignon, its meat replaced with locally-sourced lion’s mane mushroom.
And instead of wine, he will use beetroot and pomegranate juice, as well as fresh grapes in its preparation, making the dish alcohol-free.
The event is a great opportunity to sample exquisite cuisine prepared by an expert culinary practitioner, who has worked at premiere dining experiments such as Restaurant-Brasserie A L’Aventure in Montréal, Canada and Restaurant Gastronomique La Fourchette in Brighton, England.
Guests will embark on a culinary journey with chef Frelon, as he shares insights on star ingredients unique to Malaysia and the Southeast Asia region, as well as concepts of repurposing ingredient by-products to reduce food wastage.
They can also sample a mouth-watering five-star canapes spread, and non-alcoholic beverages, freshly prepared by the chef and the diploma students of Le Cordon Bleu’s Plant-Based Culinary Arts programme.
Half of all proceeds from the event will be channelled towards the operation costs of Furry Friends Farm, a vegan-run, no-kill animal sanctuary in Kundang, Selangor, which looks after 500 rescued animal residents including cats, dogs, chickens, geese, goats and sheep.
Le Cordon Bleu Malaysia senior general manager Ming Rathswohl Ho said her institution was honoured to be involved in the charity event, given the growing popularity of vegan lifestyles.
Le Cordon Bleu launched its plant-based culinary programme in January 2024, with the aim of championing sustainability and inclusivity, while equipping students with skills to meet the growing global demand for plant-based dining.
“In most meals, vegetables tend to be viewed as sides. In our programme, though, they are the star. As a school, we want to show that vegan dishes can be beautiful and tasty as well. That’s what the culinary arts are all about,” Ho said.
Vegan Society Malaysia president Davina Goh recommended everyone, vegan and non-vegan alike, to attend the cooking demonstration by chef Frelon.
According to her, it was not just a way to support a good cause, but also a gateway to an exciting new culinary landscape.
“As a vegan, you learn so many new options of what to cook with. You open a different world you never knew, because you were so focused on the five meat types. You can make so many wonderful dishes with vegetables you never knew existed,” Goh concluded.
Plant-Based Treasures for Charity
Le Cordon Bleu Malaysia,
Sunway University,
5, Jalan Universiti, Bandar Sunway
47500 Petaling Jaya, Selangor
Date: Saturday (Jan 11)
Time: 11am-2pm
Tickets: RM50 per pax
Registration and payment can be made here.