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We can no longer keep our mouths shut. It is confirmed: we will install a pop-up kitchen on the Quai Osterwald , right in the middle of the edible plant and aromatic herb masses installed by the Department of Parks and Walkways of the City of Neuchâtel.
The Neuchâtel Association of Taste to joins us to offer you 8 cooking classes of one hour spread over 3 days, from Friday August 25th from 6pm till Sunday August 27th at 3pm. During these extraordinary culinary sessions, we will travel to the country of the world of scents and we will learn to cook flowers or vegetables that are hard to pronounce or sound funny. A magnificent way of learning by having fun, with your feet almost in the water.
Cooking is a passion that is passed down from generation to generation. We know something! This is why we will welcome children, from 8 years old, on Saturday afternoon to create a dessert with the tagetes flowers. Their efforts will be doubly rewarded since they will have the chance to taste their preparation and will also receive a gift box from Chic Kids, the gastronomic label for families.
In short, the last weekend of August looks gourmand, crunchy and hopefully sunny. We are already looking forward to welcoming you throughout this festive weekend around gastronomy, whether it is during a cooking class or simply because you are passing on the Quai Osterwald .The complete course program is available here.
Do not delay to register, because the places with such a sweet price are limited (only 20 places per class). And for those who will not have the chance to put on our aprons on this occasion, it will also be possible to follow at a distance the explanations of our chefs and to taste the wonderful preparations made on this occasion.
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We met a very nice "granny" ("Mamie" in French means "Granny") who is anything but old, since Olivia is in her thirties and fresh and dynamic. Her enthusiasm and her smile made us want to spend a little time in her store in Corcelles where she sells organic food and costmetics without packaging. Chez Mamie we find delicious products in a very cozy atmosphere and we discuss healthy diet, environmental protection and anti-waste.
At the turn of one of these conversations came the idea of lingering a little on millet. A cereal that is unknown in our latitudes, but which often enters into African or Indian preparations, because it blends very well with spices. In addition to being easy to grow, millet is naturally gluten free and is rich in magnesium and phosphorus.
Very spontaneously, we studied the question and we wanted to embark on original recipes of this product and to set up a cooking class Chez Mamie on June 23. For more details, go here ... and if you join us, do not forget to take your containers :) -
For all orders made by June 30, 2017, you will receive a discount of 20% for your accompanying friend. Upon receipt of your order, we will send you a discount code to claim on the 2nd place purchased for the same class.
However, the offer is not valid for the purchase of gift certificates, children's classes, Les Gloutons du lac classes or the Thousand and one millet class.
If you have any questions, do not hesitate to contact us by email at info@leslaboratoiresculinaires.com. -
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We went a little way together ... it was not long ... just a tiny bit ... 2 sessions to tame, have fun, tinker, understand, share her vision of things, seeing that the happiness of the senses is above all a personal step, that every moment counts ... Through the poetry of Judith, we turned a little bit more inwards, we confided, we recognized childhood perfumes and we unveiled ourselves.
In the end, the ingredients are not important as long as you put your heart on the plate.
Thank you Judith for coming to see us and for having awakened these feelings at home and see you soon! Thank you to all our participants for these nice moments of complicity! -
A few kilometers away from Neuchâtel there is an organic farm which is worth the detour.The farm is called Bio Wäberhof and offers you a multitude of vegetables and berries cultivated with the utmost respect for the environment and fully satisfying the criteria of the "Bio Suisse" label. Greenhouses are heated with wood chips, small machines use Benzol-free fuel oil, compost as fertilizer, and land sown with a special herb after harvest to feed the microorganisms under our feet.Samuel Teiller, his family and associate Hans-Ueli Fankhauser work their fields in the most respectful way possible and with an enthusiasm that's a pleasure to see. They sell their products to the markets of Neuchâtel, La Chaux-de-Fonds and Fribourg. They also sell on their website or through their on-farm store.The icing on the cake: they invite you to their Open Day on May 21, 2017!
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It is the story of 2 enthusiasts of computer science, passionate about gastronomy and attracted by the crafts of the mouth. In 2013 they created the most modern butcher shop and invented a concept of ethical consumption of meat.
Their principle is simple: you sign up to be part of a community and order the quantities of meat you really need. The beast is slaughtered only when the entire quantity of its meat is reached in orders. This way, no more unsold meat but a conscious and ethical consumption. In addition, they deliver to Neuchâtel twice a week ...
These avant-garde butchers are called HappyMeat and we love the concept. Have a look at their website www.happymeat.ch
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...and it will stay here since we immediately fell in love for this subtle and perfumed absinthe and for this family which, by force of passion and energy, gave life to a crazy dream.
Not everyone can make their dreams and passion come to life and yet it is the road that took together Jean-Pierre Candaux and Nicolas Nyfeler when they gave birth to Larusée. An audacious bet in a forbidden domain that lent a bad reputation to the anise drink. Forbidden for sale and consumption for many years, absinthe experienced the worst and attracted the wrath of the good-thinking and good believers of the time.
Larusée is above all an artisanal production for an absinthe made with much love and attention. A refined product that makes us want to develop beautiful original recipes in our laboratories ....
