What are the slowest perishable vegetables & fruits?
What are the slowest perishable vegetables & fruits?

EHL Blog · 2 Jun

Tired of making multiple trips to the grocery store to incorporate fresh fruits and vegetables into your diet? Consider stocking up on the slowest pe

The Future of food and beverage in the hotel industry
The Future of food and beverage in the hotel industry

EHL Blog · 26 May

With revenue in the Food and Beverage industry expected to generate 76,467 million USD, those interested in entering this area of the hospitality sec

5 ways you can reduce your carbon footprint at EHL
5 ways you can reduce your carbon footprint at EHL

EHL Blog · 5 May

EHL is known for its many different food outlets, going hand in hand with the many foodies that walk around the campus. Unfortunately, this also mean

Go Beyond Charcuterie with these Imaginative Food Boards
Go Beyond Charcuterie with these Imaginative Food Boards

EHL Blog · 9 Mar

Food boards are here and ready to delight you at every turn! What was once reserved for cheese, meat, and a wide array of accompaniments has now open

How to keep a Michelin star with the world's highest staff turnover?
How to keep a Michelin star with the world's highest staff turnover?

EHL Blog · 2 Mar

The tradition of culinary distinction continues to reign at the Ecole hoteliere de Lausanne. The school is proud to announce that its unique in-house

Culinary Arts: scallops and black garlic carpaccio
Culinary Arts: scallops and black garlic carpaccio

EHL Blog · 26 Feb

From starred restaurant tables to embassies, the new chef of the Berceau des Sens, Cedric Bourassin, has acquired unique expertise that he shares wit

Culinary Arts: Candied Parsnip Soup
Culinary Arts: Candied Parsnip Soup

EHL Blog · 14 Feb

From starred restaurant tables to embassies, the new chef of the Berceau des Sens, Cedric Bourassin, has acquired unique expertise that he shares wit

Best restaurants for your graduation dinner with your family
Best restaurants for your graduation dinner with your family

EHL Blog · 6 Feb

All year-round graduations Berceau des Sens, Ecole hoteliere de Lausanne $$$$

Culinary Arts: Cazette Hazelnut Souffle, Bergamot Sorbet
Culinary Arts: Cazette Hazelnut Souffle, Bergamot Sorbet

EHL Blog · 3 Jan

From starred restaurant tables to embassies, the new chef of the Berceau des Sens, Cedric Bourassin, has acquired unique expertise that he shares wit

Restaurant Management: Marketing for food entrepreneurs
Restaurant Management: Marketing for food entrepreneurs

EHL Blog · 31 Dec

A comprehensive marketing and advertising plan can help your new restaurant attract customers. Here's what you need to know about getting started wit

How much do you actually know about wine?
How much do you actually know about wine?

EHL Blog · 28 Dec

We have asked our EHL wine experts (Davide Dargenio, Chef sommelier at EHL's gastronomic restaurant Berceau des Sens & Rene Roger, Professor of Oenol

Culinary Arts: Savoury Gruyere Cake
Culinary Arts: Savoury Gruyere Cake

EHL Blog · 25 Dec

The ingredients you will need for this recipe: 160 g flour 5 whole eggs 17 g baking powder 150 ml whole milk 75 ml olive oil 3 g salt 1 turn of the p

Culinary Arts: Lemon Cake
Culinary Arts: Lemon Cake

EHL Blog · 20 Dec

The ingredients you will need for this recipe: 165 g eggs 228 g sugar 175 g flour 4 g baking powder 4 g lemon zest 67 g butter 98 g double cream 83 g

Restaurant Management: Financing your food business
Restaurant Management: Financing your food business

EHL Blog · 7 Dec

When it comes to running a food business, many entrepreneurs think about the day to day operating expenses rather than start-up costs, which are the

Culinary Arts: "Financier Cretois" Cakes
Culinary Arts: "Financier Cretois" Cakes

EHL Blog · 13 Nov

The ingredients you will need for this recipe: 160 g flour 5 whole eggs 17 g baking powder 150 ml whole milk 75 ml olive oil 3 g salt 1 turn of the p

A journey into the Zen kitchen with Chef Toshio Tanahashi
A journey into the Zen kitchen with Chef Toshio Tanahashi

EHL Blog · 7 Nov

Omakase. In other words, let the chef do it... Perhaps you will see an amazing raspberry, celery, peach and cauliflower salad, fig sauce nems, a riso

Restaurant Management: The 7 elements of a Business Plan
Restaurant Management: The 7 elements of a Business Plan

EHL Blog · 5 Nov

Unless you are self-funding your food business, you will need to find investors. To woo investors, you will need a business plan that outlines the es

Culinary Arts: Berceau des Sens's Lemon & Basil Pie
Culinary Arts: Berceau des Sens's Lemon & Basil Pie

EHL Blog · 26 Oct

From Michelin starred restaurants to embassies, the chef of the Berceau des Sens, Cedric Bourassin, has acquired unique expertise that he shares with

How to Pair Wine With Chocolate?
How to Pair Wine With Chocolate?

EHL Blog · 19 Oct

Wine and cheese is the classic pairing, wine and chocolate a little less. However, that does not mean it can't be done to great effect! Learn how to

Culinary Arts: The chocolate fondant
Culinary Arts: The chocolate fondant

EHL Blog · 17 Oct

The ingredients you will need for this recipe: 163 g tempering chocolate 66% cocoa 147 g butter 245 g eggs (room temperature) 130 g sugar 65 g flour

Culinary Arts: Basil-crusted cod with crushed potatoes and tomato concasse
Culinary Arts: Basil-crusted cod with crushed potatoes and tomato concasse

EHL Blog · 9 Oct

Born in French Catalonia close to Perpignan and raised by his grandparents with a grandmother who cooked a great deal, Christian Segui quite naturall

Restaurant Management: How to choose the right location?
Restaurant Management: How to choose the right location?

EHL Blog · 7 Oct

Location, location, location: It makes as much if not more of a difference in the success of a new restaurant as the menu does, yet it's difficult to

Pagoda Tartar: A recipe for Gault & Millau
Pagoda Tartar: A recipe for Gault & Millau

EHL Blog · 23 Aug

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

Culinary Arts: Fish Tartar recipe
Culinary Arts: Fish Tartar recipe

EHL Blog · 23 Aug

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

Culinary Arts: Millefeuille of summer tomato recipe
Culinary Arts: Millefeuille of summer tomato recipe

EHL Blog · 5 Aug

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

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