THE ART OF ENHANCING VEGETABLES | 09.15.2026
For this new edition of our seasonal cooking class, The Art of Enhancing Vegetables, we are delighted to welcome you back in September — a particularly precious time of year in Switzerland, at the height of late summer and its finest Mediterranean vegetables.
It is a bright season of transition, when the last berries still meet sun-ripened tomatoes, meltingly tender aubergines, sweet peppers and aromatic herbs at their peak.
Through a contemporary and generous vegetarian menu, this class will invite you to discover different gastronomic techniques that place vegetables at the heart of the plate with elegance and depth. Together, we will explore, among other things, how to make clarified tomato water, a chlorophyll herb oil, how to glaze a roasted vegetable, and how to prepare a honey semifreddo.
Menu:
Amuse-bouche:
- Buckwheat shortcrust tartlet
- Charred courgette purée
- Raw courgette brunoise
- Sage and Sbrinz cheese
Starter:
- Tomato carpaccio, peeled and marinated mini tomatoes, tomato water, green herb oil, peppers and berries
Main course:
- Peeled and glazed aubergine, whipped tahini, fried capers, lemon, chive and dill salad
Dessert:
- Honey semifreddo, pumpkin seed praline, blackberries marinated with lemon thyme
As always, the aim of this cooking class is to share gestures, techniques and a way of building elegant plant-based dishes that are accessible and deeply rooted in the season.
| A welcome drink will be offered to you by Grillette, Domain de Cressier. |
14 participants
All levels
6pm - 10pm
159 chf | Meal, ingredients, recipe cards, apron for the class, paired wine with the dishes & coffee included |
09.15.2026
ISP AGENCEMENTS | Route de l’Areuse 8, CORTAILLOD |
Important informations:
Meals prepared during the cooking class are designed to be enjoyed on site and cannot be taken away.
All subscriptions are final.
If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing | info@leslaboratoiresculinaires | no later than 6 hours before the class begins.
Please notify us of any severe food allergies by indicating it during check-out or by writing to us | info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.