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 $$$$

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

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: 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

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.

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