Light cinnamon pear tarts
Light cinnamon pear tarts

EHL Blog · 14 Jun

Vegan food was the fastest growing culinary trend of 2018 as the world is embracing compassionate eating - for animals, human health, and the environ

EHL Spritz: 2019 edition
EHL Spritz: 2019 edition

EHL Blog · 31 May

EHL's F&B outlets propose signature spritzs on a weekly basis. From classics to exclusive creations, discover the selection our students made.

Cauliflower Tabouleh: A recipe from EHL's Chefs

EHL Blog · 26 May

During this year's Sirha event, our Chefs: Philippe Gober and Patrick Ogheard have given a live demonstration. They are sharing with us today this re

7 ways psychology plays a role in designing a Michelin star restaurant (wine) menu
7 ways psychology plays a role in designing a Michelin star restaurant (wine) menu

EHL Blog · 20 May

We gained insights into the EHL's Michelin-star restaurant: Le Berceau des Sens and found 7 easy ideas to impress your boss at the next meeting.

10 innovative cocktails created by EHL students and bar managers

EHL Blog · 20 May

The Swiss Spirits Award (SSA) is a professional competition dedicated to Swiss spirits. The SSA is a competition organized by VINUM, the European mag

Vegan chocolate tart
Vegan chocolate tart

EHL Blog · 14 May

Vegan food was the fastest growing culinary trend of 2018 as the world is embracing compassionate eating - for animals, human health, and the environ

EHL Smoothies: 2019 edition

EHL Blog · 11 May

EHL's F&B outlets propose signature smoothies on a weekly basis. From classics to exclusive creations, discover the selection our students made.

EHL Cocktails: 2019 edition

EHL Blog · 17 Apr

EHL's F&B outlets propose signature cocktails on a weekly basis. From classics to exclusive creations, discover the selection our students made.

20 hidden secrets about chocolate

EHL Blog · 13 Feb

Chocolate is more than a familiar product: affordable and consumed worldwide, it is today part of our daily alimentation. But a few centuries ago, th

The Berceau des Sens Receives its Michelin star

EHL Blog · 6 Feb

The Michelin Guide has awarded a star to the Berceau des Sens, Ecole hôtelière de Lausanne's training restaurant. Already holding the highest Gault &

Creamy black rice risotto, powdered porcini and truffle

EHL Blog · 1 Feb

Vegan food was the fastest growing culinary trend of 2018 as the world is embracing compassionate eating - for animals, human health, and the environ

The Royal Academy of Culinary Arts (RACA) becomes an Associate member of Ecole hoteliere de Lausanne's (EHL) Certified Schools network.

EHL Blog · 30 Jan

The Royal Academy of Culinary Arts (RACA) signed an advisory agreement with Lausanne Hospitality Consulting (LHC), the advisory services branch of EH

Caramelized Pork: EHL students R&D adapted recipe

EHL Blog · 27 Jan

During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

10 non-alcoholic drinks for university night out

EHL Blog · 22 Jan

It’s Saturday night and your friends are all going out for a night on the town. You are the deisgnated driver but that doesn't mean that you should m

Harnessing the power of storytelling in restaurants
Harnessing the power of storytelling in restaurants

EHL Blog · 16 Jan

“If used well, stories can stick in the customer’s mind, much longer than a memory of a bite of food, or a glass of wine.” Funnily enough, I’d like t

Building Customer Loyalty in Restaurant Operations

EHL Blog · 14 Jan

Walk along the gallery leading from the hotel’s lobby towards the restaurant, and you will see photographs of Marlene Dietrich, Catherine Deneuve, To

Caesar salad: EHL students R&D adapted recipe
Caesar salad: EHL students R&D adapted recipe

EHL Blog · 7 Jan

During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe. From testi

Hachis parmentier: EHL students R&D adapted recipe

EHL Blog · 17 Dec

During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

Chicken tandoori: EHL students R&D adapted recipe

EHL Blog · 11 Dec

During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

10 essential culinary school lessons

EHL Blog · 3 Dec

Culinary education helps cooks of all levels improve their cooking skills. If you're looking to get better in the kitchen, try these 10 secrets culin

The value of teamwork in service: Insights from the Plaza Athenee in Paris

EHL Blog · 28 Nov

Two EHL lecturers have just spent several days at Alain Ducasse’s restaurant at the Plaza Athénée in Paris and came away with a number of insights wh

EHL food outlets: The "most international" school canteen

EHL Blog · 26 Nov

James Beard once said, "Food is our common ground, a universal experience". If there is something that allows people to reach a consensus regardless

Saddle of hare and foie gras: A recipe from our Chef Cedric Bourassin

EHL Blog · 14 Nov

From stared restaurant tables to embassies, the new chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique expertise that he shares wi

Lasagna al forno: EHL students R&D adapted recipe

EHL Blog · 9 Nov

During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

Escalope de veau Viennoise: EHL students R&D adapted recipe

EHL Blog · 25 Oct

During their first semester, EHL students participate in a research and development (R&D) class, where they are asked to revisit a recipe.

Le Berceau des Sens: EHL's gastronomic restaurant

EHL Blog · 20 Oct

Part of the prestige of the Ecole Hoteliere de Lausanne is the excellence of a restaurant open to the public. Following a period of change, Cedric Bo