Morgane Dumollard, auteur/autrice sur Le 10 Minutes Hôtelier - Page 2 sur 3

2 min

Recette facile de Noël : saumon mi-cuit [par Cheffe Lucrèce Lacchio]

🍸 Lucrèce Lacchio, Cheffe at the Michelin-starred Le Berceau des Sens in Lausanne, crafted a festive recipe for Christmas: semi-cooked salmon, spinach flan, and pineapple with parsley oil. Ingredients for 4 include 4 salmon fillets (120g each), 600g spinach leaves, 200g mini spinach shoots, 70g Parmesan, 7 eggs, 120g each of whole cream and milk, 100g fresh pineapple, 20g chives, 2 parsley bundles, and 20cl colza oil. Cooking involves microwave and oven steps at 1000W for 3 minutes and 160°C for 5 minutes respectively.

3 min

Recette de Noël : noix de Saint-Jacques marinées [par Cheffe Lucrèce Lacchio]

👌 Lucrèce Lacchio, Cheffe at the Michelin-starred educational restaurant Le Berceau des Sens at EHL Hospitality Business School in Lausanne, has crafted a festive recipe for marinated scallops with avocado coulis and soured milk. Designed for four people, the dish includes 12 fresh whole scallops, 2 kiwis, 2 lemons, 2 avocados, 20g flat parsley, 50g trout eggs, 20cl whole milk, a bunch of dill, colza oil, olive oil, and salt. Follow her expert preparation steps for a delightful Christmas starter.

3 min

Recette facile de Noël : foie gras poêlé [par Cheffe Lucrèce Lacchio]

🍴 Lucrèce Lacchio, Cheffe at Le Berceau des Sens in Lausanne, crafted a festive foie gras recipe for Christmas. Ingredients include 4 escalopes of foie gras (~60g each), 6 Pink Lady apples, 1 Granny Smith apple, 50g Piemont hazelnuts, 50g pistachios, and a garnish of dill, fleur de sel, and pepper. Cooking involves 25 minutes for apple compote, separately roasting nuts, then blending with diced apple to create a mendiant. Foie gras is seared for 2 minutes per side and garnished with mendiant mixture.

3 min

Daurade grillée, haricots verts et framboises [par Cheffe Lucrèce Lacchio]

🍽 Chef Lucrèce Lacchio of the Michelin-starred educational restaurant Le Berceau des Sens at EHL Hospitality Business School in Lausanne provides a recipe for grilled sea bream with a salad of green beans, raspberries, and soured milk. The ingredients for 4 servings include: 4 sea bream fillets (100g each), 500g local green beans, a box of raspberries, 50g chives, 300g coarse salt, 100g sugar, 2 yellow lemons, 200ml milk, olive oil, and fresh dill for decoration. The recipe involves marinating the fish in salt and sugar, grilling with a torch, and dressing green beans with lemon zest, olive oil, and chives.

3 min

Tartare de bœuf aux noisettes, champignons et huile vanillée [par Cheffe Lucrèce Lacchio]

🍳 Lucrèce Lacchio, Cheffe at Le Berceau des Sens in EHL Hospitality Business School Lausanne, shares her beef tartare recipe with Piemont hazelnuts, creamy mushrooms, and vanilla oil. Ingredients: 4 sea bream fillets (100g each), 500g green beans, raspberries, 50g chives, 300g salt, 100g sugar, 2 lemons, 200ml milk, olive oil, fresh dill. Marinate fish with salt and sugar for 30 minutes, rinse, slice, and grill with a blowtorch. Serve with green bean puree, chives, lemon zest, and raspberry garnish.

4 min

Terrine de légumes confits [Recette par Chef Christian Segui]

🥕 Chef Christian Segui, Meilleur Ouvrier de France and Executive Chef at EHL Hospitality Business School in Lausanne, presents a terrine of confit vegetables recipe. Preparation: 30 minutes for vegetables, 30 minutes for assembly and finishing. Ingredients include 1 kg each of red and yellow peppers, aubergines, 1.5 kg of sweet onions, 15 cl of olive oil, and seasonings like basil, garlic, thyme, salt, and Espelette pepper. Cook at 145 °C for 45 minutes, press and cool overnight at 3 °C.

17 min

Le bon en gastronomie, un voyage entre plaisir des sens et bien manger

🍴 In gastronomy, "good" transcends mere taste to represent a multisensory harmony of flavor and nutrition. Chef Christian Segui from EHL Hospitality Business School views "good" as a blend of deliciousness, fresh seasonal ingredients, precise cooking techniques, and appealing presentation. The modern culinary landscape demands dishes that satisfy senses, tell a story, and cater to diverse dietary needs, amid rising online reviews and social media presence. Chefs navigate this by selecting ingredients for freshness, seasonality, and origin, employing preservation techniques like fermentation, vacuum-sealing, and freezing to maintain visual appeal and nutritional value. Sustainability enters the equation as consumers increasingly value environmentally and socially responsible food sourcing. Examples of chefs promoting "good" eating include Lucrèce Lacchio, who creatively pairs fruits with main dishes, and René Redzepi of Noma, known for using foraging and fermentation. Balancing sensory pleasure with dietary health is a significant challenge, with chefs considering allergies, chronic diseases, and specific diets while creating memorable culinary experiences. The senses—taste, smell, sight, and touch—play critical roles in defining "good" in gastronomy, as they contribute to flavor perception and food appreciation. Chefs like Alice Waters of Chez Panisse and Michel de Matteis of EHL's 1893 restaurant underscore plant-based, sustainable dining, embracing local and organic ingredients for both health and environmental benefits.

13 min

Le beau en cuisine : un dialogue entre nutrition, art et gastronomie

🍽️ Key facts extracted from the article: - The visual aspect of gastronomy has become predominant, sometimes at the expense of taste. - Social media heavily influences the importance of a dish's appearance. - Chefs have become artists creating visually appealing dishes. - Aesthetic in culinary terms refers to making a dish visually attractive, a practice dating back to medieval banquets. - The "Rouget laqué façon Mondrian" is a creation by Chef Michel Troisgros inspired by art. - The trend of "ugly fruits and vegetables" challenges traditional aesthetic criteria, highlighting taste and reducing food waste. - The term "harmony" in flavors means combining tastes for a balanced sensation, including the umami taste, discovered by Kikunae Ikeda in the early 20th century. - Multisensory beauty in gastronomy includes textures and temperatures, with molecular cuisine exploiting these dimensions. - Seasonal, fresh, and local ingredients capture the essence of nature, with seasonality contributing to the "aesthesis" - a combination of aesthetics and ethics. - Culinary heritage reflects a culture's history and traditions, such as French cuisine, which UNESCO recognized in 2010. - Cuisine is an expression of cultural and personal identity and involves social rituals like family Sunday meals in France. - The evolution of aesthetic criteria in cuisine shows a contrast between home cooking, which prioritizes taste and shared pleasure, and gastronomic cuisine, which emphasizes presentation. -

3 min

Saucisse de volaille à l’estragon [par Chef Christian Segui]

🍗 Christian Segui, a Meilleur Ouvrier de France and Executive Chef at EHL Hospitality Business School in Lausanne, shares his poultry sausage recipe for 8-10 people. Ingredients include 400g pork lean, 350g chicken fillet, 250g Colonnata lard, 16g sea salt, 3g Espelette pepper, 50g shallots, 15cl dry white wine, and fresh tarragon. Mix the meats with seasoning on the eve and refrigerate at 3°C overnight for flavor enhancement. Sausages can be cooked in a pan, BBQ, or oven grill for 10-12 minutes, with no additional seasoning during cooking to preserve natural flavors.

14 min

EHL Nourriture locale au 1893 : l’agriculture verticale de Cultifutura

🌿 Emilia Konert, co-fondatrice and CEO of Cultifutura, collaborates with EHL Hospitality Business School's 1893 restaurant. Founded in late 2019 by Konert, Samuel Peabody, and Markus, Cultifutura pioneers vertical farming technology for local, sustainable food supply. CultEvo, their flagship product, is aesthetically designed and technologically advanced, featuring LED lights, a water-efficient irrigation system, and a mobile app for simplified cultivation. More than 50 plant species are offered in cultivation kits, with educational programs extending to schools. Key to EHL's chefs, the technology enables fresh, on-site ingredient growth, enhancing culinary creations and sustainability. The collaboration began after discussions with EHL faculty and the positive introduction of EHL's 1893 restaurant to Cultifutura's technologies. Future developments include a modular product launch allowing customizable plant growth setups. Cultifutura's long-term vision is to integrate with high gastronomy and education, also expanding into residential markets with smaller, affordable units.

Input your search keywords and press Enter.