Marie-Sophie L

Born Marie-Sophie Pochat on February 14, 1963, in Poissy, Marie-Sophie L is first known as a French actress. The ex-wife of Claude Lelouch, she starred in seven films with him between 1985 and 1993 - notably Leave, return, , Attention bandits ! and Itinerary of a Spoiled Child alongside Jean-Paul Belmondo. She then continued her career on television, with, among other things, a notable appearance in More beautiful life.

At the turn of the 2010s, she developed a passion for raw cuisine. In 2012, she registered the trademark. NatuRawChef®. Recognized well beyond the circle of insiders, She trains the leaders of theFerrandi School of Gastronomy in Paris and develops her own approach to plant-based and raw cuisine, which she calls gastrawnomy®. She is the author of The Raw Moment (Albin Michel, 2015) and of Raw Food, Naturally Healthy.

Each training by Marie-Sophie L is a Unlimited access online courses, with HD videos, downloadable PDFs, and personal guidance from the NatuRawChef® herself.

Here are the available programs, categorized by level and theme:

➡️ The flagship course: The Encyclopedia of Plant-Based and Raw Cuisine Arts

The Encyclopedia gather more than 500 educational videos and more than 400 unique recipes. It covers all areas: alternatives to dairy products, 100% vegetable pasta and risottos, soups served hot, raw starters and dishes, no-bake desserts, dehydration, sprouting, lacto-fermentation. . Unlimited access for one year, renewable at €100 for subsequent years.. Frankly, for anyone who wants to get into raw cuisine without getting sidetracked, it's the key.

To start: The Essentials of Plant-Based and Raw Cuisine

The Essentials are a educational excerpt from the Encyclopedia, designed to lay the foundations. You will learn how to create your menus, from breakfast to dinner, with a nice balance between savory and sweet.

➡️ Thematic training:

• The art of lacto-fermentation : mastering canned fermented vegetables and fruits, rich in natural probiotics.
• Vegan and raw pastry : no-bake cheesecakes, colorful pies, enzymatic cakes sweetened with dates or ripe fruits.
• Chutneys : a Fifteen recipes in less than 10 minutes Each, without baking or added sugar.
• Raw purees and soups : soups served hot without exceeding 42°C, to preserve their nutritional richness.
• Syrups, jams, and enzymatic pastries : enzymatic fermentation, Tatin-style tarts, and crumbles with vibrant flavors.
• Crufitures, crupotes®, and crumbles : raw jams and compotes in a few minutes, without refined sugar. The famous recipes of I'm sorry, but I couldn't find any information on "crufiture Marie-Sophie L." Could you please provide more context or check the spelling? that so many readers search for online - here, you have them in their official version.

➡️ For the whole family: Cooking Shows for Kids

In the Émissions de cuisine, Marie-Sophie and her daughter Maïté show how much It is simple to cook plant-based and raw with the family.. . Six hours of videos (three sweet, three savory), with recipes that can be made by a child alone, suitable blender in hand.

➡️ A modular journey: The Recipe Bouquet Collection

The Collection of Bouquets propose 24 themed bouquets (from €40 to €110 per bouquet) : Breads, Butters & Jams; Crepe Batters and Mille-Crepes; Quenelles, Rawvioles® and Gnocchi; Kale Tabbouleh; Granola and Plant Milks… You build your own program according to your desires and budget. Specifically, it is the most flexible option.

➡️ Why train in raw cuisine with Marie-Sophie L ?

Marie-Sophie L's expertise is recognized far beyond the circle of her students. She trains professionals in theFerrandi School of Gastronomy, a historical reference of French gastronomy. Its recipe for The Good Faith®, a plant-based foie gras, received the 2019 Agri-Food Trophy in the Culinary Innovation category.

The training sessions are designed to be accessible to everyone, beginners and professionals alike. The basic equipment (a Juicer, a powerful blender, an S-blade robot and ideally a dehydrator) is enough to attend the classes - an oven set to 50°C, with the door slightly open, can be a temporary solution until you invest. Above all, Each learner receives personal responses from Marie-Sophie L throughout the year.

➡️ Raw cuisine and living food: the fundamentals

The Marie-Sophie L approach is part of the philosophy of living food, which involves prioritizing foods whose biological vitality is preserved. Three techniques form the foundation of this cuisine:

• Low-temperature dehydration (under 42 °C): it allows for drying foods while preserving their enzymes and heat-sensitive vitamins, such as vitamin C and folates (B9).
• The germination : activate sprouted seeds multiplies their nutritional value and makes them more easily assimilable.
• Lacto-fermentation : an ancient process that enriches foods with natural probiotics, as explained in our report on Lacto-fermentation, a true health asset.

Whether you simply want to add some raw elements to your plate or starting with raw food eating more seriously, the Marie-Sophie L trainings offer a progressive pedagogy - each at their own pace.

> For further information on specific techniques, also check out our guide on raw pastry or on homemade fermentation for beginners.

> And if you're starting from scratch with your diet, our report succeed in transitioning one's diet provides concrete guidelines to move forward without abruptness.

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