Toronto, July 27, 2023 — Well-known for his croissants reviews and his Frenchycooks TikTok channel, Michelin-star-trained chef Romain Avril is passionate about sharing his love of food, as well as tricks on how to make classic dishes at home for no-non-sense, high flavour cooking. Destined to the meat-eater looking to incorporate plant-based options into their repertoire, Chef’s first cookbook will help novice and seasoned home cooks to learn new techniques and execute show-stopping recipes that are bold, flavorful, and totally unique. Created with pastry chef Richelle Tablang, the book features 100 recipes ranging from everyday snacks and smoothies to more ambitious restaurant-quality entrées.
Launching July 15, this new book is meant to encourage carnivores to expand their palate without sacrificing flavour. Together, Romain and Richelle have compiled vegan meals for everyday life that won’t feel like compromise, such as Chive Gnocchi with wild mushrooms Florentine, deep-fried tomatillo tacos and cauliflower masala.
Available on paperback everywhere you buy your favourite cookbooks including Indigo, Barnes and Nobles, Target, Sandman books and Amazon for $34.95, The Vegan Bridge was published by Fitzhenry & Whiteside/Whitecap.
About Chef Romain Avril
Romain Avril is a French-trained chef, born in Paris, known for his creative and ambitious cooking. He discovered his passion for cooking at a young age and worked at numerous Michelin-star restaurants in Europe, increasingly focusing his attention on fusion and molecular gastronomy. Since moving to Toronto in 2010, he has worked as Executive Chef at some of the city’s top restaurants including La Société and has participated in the opening of such institutions as Lavelle, Goldie Bar, and Neruda. Chef Avril is the Director of the CHEFS CANADA Academy and offers private, luxury dining to private guests including infused dishes.
About Chef Richelle Tablang
Richelle Tablang was born and raised in Toronto to a family of Filipino immigrants who always emphasized the value of food and its origins. After studying baking and pastry arts in Toronto, Richelle fell in love with French pastry, eventually moving to France to further her education at the prestigious École Nationale Superieure de Patisserie. After working as a pastry commis in the South of France, Richelle returned to Toronto fueled by a desire to mix her knowledge of French techniques with Asian ingredients from her family’s background.
To schedule an interview with Chef Romain Avril, to get an advanced copy, photography or a recipe, please contact The PR Department at 416.535.3939 or by email at [email protected]