Easy Lemon & Basil pie recipe from a Michelin-Starred restaurant
From Michelin starred restaurants to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired unique expertise...
How to Pair Wine With Chocolate?
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...
EHL Insights
Reading Time: 3 min
Culinary Arts: The chocolate fondant
Find out more about the chefs behind this tasty recipe: Fabien Pairon - Best Craftsman of France 2011 - Caterer Originally from...
Fabien Pairon
Reading Time: 1 min
Culinary Arts: Basil-crusted cod recipe
About the Chef: Christian Ségui Born in French Catalonia close to Perpignan into a family of excellent home cooks, Christian...
Restaurant Management: How to choose the right location?
Location, location, location: It makes as much, if not more, of a difference in the success of a new restaurant as the menu does,...
EHL Insights
Reading Time: 5 min
How to make your own Sherbet?
Today, sherbet is renowned in pastry as a frozen version. Originally Sherbet was unfrozen and consist of rubbing sugar lump...
Louise Pascot
Reading Time: 1 min
The best Fish Tartar recipe with avocado for fish lovers
From starred restaurant tables to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired unique expertise...
How to make your own bitters?
Mixology can be described as the art of creating cocktails. Mixologists develop their knowledge, creativity and practical skills...
Louise Pascot
Reading Time: 1 min
How to pair pizza with wine?
Pizza and wine have much in common. They are both readily available and even a “cheap wine” or less-than-stellar pizza can hit...
EHL Insights
Reading Time: 1 min
16 Must-Have Herbs for Every Kitchen
Herbs add depth and character to dishes in ways that often go unnoticed. Providing brightness to fresh preparations, warmth and...
Thomas Bissegger
Reading Time: 6 min