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Morgane Dumollard

26 posts
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  • 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.
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  • 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.
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