group of people eating dinner in natural setting

On a beautiful, crisp summer day in Southern California, my husband Ron and I headed north through the Santa Monica mountains to spend the afternoon in a treetop-like destination nestled high in Topanga Canyon. Traversing through windy roads, up a dusty driveway, and ascending 72 white wooden stairs, we arrived, a bit breathless, for a cozy community brunch.

Greeting and hosting us was Chef Bernard Le Grand and his wife Tatiana Bossy, co-founders of Maison Le Grand, a Montreal-based food company that uses BPA-free packaging that is reusable or recyclable where facilities exist. Le Grand, as my taste buds would soon discover, is a cleanly crafted line of organic, vegan, and gourmet foods including pestos, soups, yogurts, chilis, cheeses, and culinary sauces that feed not just your tummy but your soul.

The intimate gathering was small in size, but mighty in mission. It included health-minded influencers, medical doctors, and entrepreneurs. The outdoor patio, fresh flowers, and blue-and-white gingham tablecloth set the natural tone for a plant-based, solstice brunch, while the mountaintop mist formed the quintessential backdrop for a modern salon experience.

outdoor patio table set for brunch

The Power of Plants

Our taste buds were in for a treat and fellow wordsmiths would have salivated at the creative culinary names each food pairing boasted. The first tasting, Awaken the Spirits, consisted of a thick wild blueberry and spirulina tonic. It was as mysterious as it was mouthwatering.

Next, we enjoyed Le Grand’s signature dhal soup garnished with Chef Bernard’s fermented vegetables and Le Grand’s toasted sesame vegan cheese. The warmth of the soup was a welcome contrast to the fresh mountain breeze.

plates, silverware, and various Le Grand food products

It was time for some crunch. Spring radishes; micro-greens; Le Grand’s chive & onion, creamy plant-based cheese; and marinated red onions topped off crisp rice crackers for a snack that was as visually vivid as it was nourishing.

crackers topped with radishes, greens, plant-based cheese, and marinated red onions

We also noshed on “bánh xèo,” rolled crepes accompanied by a colorful spring greens detox salad.

We heeded the advice of many nutritionists by eating the colors of the rainbow. But nothing could have prepared us for the colorful cornucopia that was the “plat principal,” or main course: a veggie paté and veggie bowl extravaganza with sweet potato healing wedges alongside Chef Bernard’s dukka and gremolata sauces.

colorful plate of vegetables and legumes

We were getting full, but when dessert arrived — plant-based, blueberry-topped carrot cake with cream frosting and chocolate cake with fresh berries — stomach reservoirs suddenly surfaced, leaving room for just a few bites more. We sipped hot tea, absorbing the lush green surroundings while enjoying awe-inspiring conversations.

blueberry-topped carrot cake with cream frosting

Le Grand’s Founders

Bernard and Tatiana understand the power of food and its ability to heal, energize, and connect people. Together, this duo created not just a family, but the Le Grande product line, consisting of made-from-scratch small batch, pure, and unaltered ingredients that are gluten-free.

As the quote attributed to Hippocrates goes, “Let food be thy medicine and medicine be thy food.” Le Grand has certainly incorporated this philosophy into their line. Le Grand’s minimally processed foods use 100 percent fresh herbs and are free of chemicals, gum stabilizers, and artificial flavors. And, with the exception of two products (the Tzatziki and 4Nuts & Cheese Pesto), the entire line is vegan.

From Wild Mushrooms and Tuscan Vegetables to Squash with Ginger, all of Le Grand’s soups, sauces, and chilis are made with 100 percent organic legumes. The pestos, including Fresh Ginger and Spicy Olive & Jalapeno, will add guiltless zest to your culinary creations.

Le Grand wild mushroom soup
Image: Le Grand

If you’re looking to convert to a plant-based diet, most of us would agree that a delicious vegan cheese is a must. The Le Grand cheese spreads (coming soon to a location near you along with the yogurts) certainly have your crackers — and your palate — covered.

Did you know? Benefits of a plant-based diet include improved blood pressure, decreased risk of heart disease, lowered cholesterol, and better weight control. Source: U.S. National Institutes of Health

Ingredient Transparency

With full ingredient transparency, Le Grand has nothing to hide. You’ll find Non-GMO Project Verified and USDA Organic whole foods with savory descriptions like their Alfredo Sauce:

With woody and earthy notes our soothing Alfredo Sauce with flavourful Shiitakes will transform your pasta dish in a creamy and aromatic celebration.” — Le Grand

Since I got your mouth watering, I won’t leave you empty-handed. Here’s a Le Grand plant-based recipe that you can easily make gluten-free — and enjoy guilt-free.

Vegan Mac & Cheese with Kale, Alfredo Sauce, & Parmesan Recipe

For 3-4 people

vegan mac & plant-based cheese with kale in iron skillet and glass bowl


  • 1 cup of macaroni (gluten-free, optional)
  • 1 pouch of Le Grand Alfredo sauce
  • 3 large kale leaves
  • 1 large French shallot
  • 1 small onion
  • sea salt and freshly ground pepper

For the nut Parmesan:

  • 1 cup of nuts (almond, cashew, any kind)
  • 1 garlic clove
  • 3 tablespoons of nutritional yeast
  • 1 teaspoon of sea salt
  • freshly ground pepper


  1. Preheat the oven to 350° F.
  2. In a large pot of boiling salted water, cook the pasta 3 minutes less than the instructions on the package.
  3. In a small saucepan, heat the Alfredo sauce over low heat, stirring occasionally.
  4. Finely chop the shallot, onion, and kale, taking care to remove the stem of each leaf.
  5. Fry the shallots and onions for 5 minutes in a little oil, add the kale and mix, add salt and pepper, and put aside.
  6. Prepare the nut Parmesan: Mix all the ingredients together with a culinary robot. It can be stored for at least 2 to 3 weeks in the refrigerator. It also works well in a salad or vegetable sauté.
  7. Once the pasta has finished cooking, drain and place in the large saucepan with the Alfredo sauce and the kale mixture.
  8. Pour the pasta into a gratin dish, sprinkle evenly with the nut Parmesan, and bake 15 minutes until the top is golden brown.

Since you couldn’t join us in Topanga Canyon, I hope you’ve enjoyed these few virtual bites. And I hope that the Le Grand line of plant-based gourmet foods inspire you to slow down and savor quality time with friends and family as well as nourishing food that heals our body and our planet.


By Lisa Beres

Lisa Beres is a healthy home authority, Baubiologist, published author, professional speaker and Telly award-winning media personality who teaches busy people how to eliminate toxins from their home with simple, step-by-step solutions to improve their health. With her husband, Ron, she is the co-founder of The Healthy Home Dream Team and the 30-day online program Change Your Home. Change Your Health. She is the author of the children’s book My Body My House and co-author of Just Green It!: Simple Swaps to Save Your Health and the Planet, Learn to Create a Healthy Home! Green Nest Creating Healthy Homes and The 9 to 5 Greened: 10 Steps to a Healthy Office. Lisa’s TV appearances include "The Rachael Ray Show," "Nightly News with Brian Williams," "TODAY," "The Doctors," "Fox & Friends," "Chelsea Lately" and "The Suzanne Somers Show."