Cooking Class: Pasta Feast
Craft an Italian feast from scratch in this immersive cooking class with Chef Léa.
Start by preparing a refreshing bruschetta topped with roasted tomatoes, crisp peppers, tangy green olives and fresh arugula on crunchy toasted bread. Then, learn how to make traditional pasta dough using flour, olive oil and water as you master the techniques for kneading and shaping. Roll the dough into tagliatelle and cook it to perfectly al dente. Choose one sauce to pair with your homemade pasta. Simmer tomatoes, garlic and basil for a classic tomato sauce or prepare a creamy carbonara featuring a vegan “egg yolk” sauce and plant-based “lardons.” Finish the meal with a silky panna cotta topped with mango and maple coulis.
MENU
Italian Bruschetta
With roasted tomatoes, peppers, green olives, rocket and toasted bread
Homemade Tagliatelle Pasta
With flour, water and olive oil
Sauce
Choose 1 as a group
Creamy Vegan Carbonara
With "egg-yolk style" sauce and plant-based "lardons" (homemade or store-bought)
Traditional Tomato Sauce
With tomatoes, garlic, basil and olive oil
Pistachio & Soy Cream Panna Cotta
With mango and maple coulis
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 3
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsPasta Making, Vegetarian, Vegan, Fun, Italian, Beginner
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Outside Reviews for Chef Léa
Silvia
23 Feb 2026
Chef Léa is a skilled plant-based chef trained in France, with international experience. She creates seasonal, beautifully balanced dishes that are both comforting and creative. Her approach proves that plant-based food can be inclusive, nourishing, and full of flavor.
Event location: Montreal
Chef’s Place
Exact location is provided after booking.
Passionate about creating inclusive, nourishing and imaginative menus, Chef Léa refined her skills in professional kitchens from France to Australia, with a focus on plant-based and allergy-conscious cuisine. Grounded in seasonality, thoughtful sourcing and creativity, she approaches every dish with care and intention. Through warm, hands-on culinary experiences, Chef Léa blends education with genuine hospitality, sharing practical techniques and inspiring others to cook plant-based meals that are both accessible and full of flavor.
