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

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.

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

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.