Coming from a single-parent family, Laura Vendescoeur always dreamed about big gatherings and celebrations. So she started to organise some at home, and later in shops in Paris.

"I have always been a creative soul since my very young age and I knew that it would be very important to me to create in my daily life. Cooking and photography came very naturally as a way of expressing my creativity. Two years ago, I decided to stop working as an architect to pursue these passions. It was only at that moment that I started to consider them as a professional activity. Having been raised by a single mother who believed in the importance of a healthy diet, it felt very natural to me, to only cook healthy food. I am rather an intuitive person and learn a lot by just doing or watching other people doing. Instagram and Pinterest are great source of inspiration for lifestyle photography and vegan recipes. There are so many creative people doing such a beautiful and inspiring job. I also love seeking inspiration by going to photography exhibitions and watching movies here in Paris. Even if I am currently living in Paris, my inspiration comes also a lot from nature. I love to be in natural environments and contemplate its colors, textures and light. I am just starting my creative path, so I try experiment and take pictures with an open heart. Photography is a way for me to share emotions and tell a story through strong shadows, intense textures, or spontaneous movements. In food styling, I mostly work with plant-based and seasonal food. I love the raw and wild aspect of food, its imperfections, the diversity that we can find in nature."


"Coming from a single-parent family, I always dreamed of big gatherings and celebrations. So I started to organize some at home, and later in shops in Paris. It become more and more clear to me that I wasn't only interested in cooking but I was even more interested in the overall atmosphere of the gathering. It was important to me to be able to present the food in a beautiful handmade plate, cook with organic and sustainable small brands and eventually eat in a more natural environment. Last July, I organised a gathering with a small  concert together with an engaged pop singer, Verdée, in a breathtaking location just outside Paris. In this almost arid environment, we aimed at creating a lunch that would be almost zero waste with biodegradable plates baked with flour. This became a great adventure and allowed me to meet some special souls.  I have a lot of admiration for all the people who are committed to do their best to change our world in their own way.

Moonrise retreats

Moonrise retreats

"Through these food gatherings I met one of my dearest friends, Marion Thelliez , two years ago, we barely knew each other and then we co-created a project that offers naturopathic workshops and retreats in beautiful locations (France and next year also abroad). This project has not only the aim to spread our ideas of a healthy living but also to create a time to embrace the present moment. We really want to create a unique experience where people take more time for themselves, are more conscious about their surroundings, are more indulgent with each other and enjoy the beauty of simple treats. This holistic approach is the core of our project, we called "Moonrise". Next year, we will organise four retreats and the first one, will be a woman retreat. We imagined a time in the beautiful region of the Cevennes to express our femininity, learn more about our bodies and nourish our souls."






I love this alternative to traditional chickpea hummus.

Serves 4:

150g dried white beans soaked overnight

or 240g can white beans

2 tablespoon tahini paste

2 garlic cloves, pressed

Juice of 1/2 lemon or bergamot lemon

Some drops of lemon

1drizzle of olive oil

2 teaspoons cumin seeds

1 teaspoon sesam seeds


Drain soaked beans and put them in a pot. Cover beans with fresh water and simmer for about 30 to 40 minutes. When tender, put beans, tahini paste, garlic cloves, salt, lemon and orange juice in a blender. Mix well. With the motor running pour in olive oil in a thin steam and blend until smooth. Pour in a bowl and top with cumin, sesam seeds and some olive oil. I often garnish hummus with seasonal vegetables. In autumn, I love serve hummus with turnip, carrots, squash or a simple green salad. Use within 3/4 days.

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