Let's go hunting! | 10.25.2022

This year, we are back to offer you a cooking class on venise with a particularly tasty menu alongside chef Romain Vuilleumier. We will start the menu with homemade butternut squash ravioli with a creamy mushroom and sparkling wine sauce. We will continue with a delicate filet of venison in a nut and pistachio crust.

As a side dish, we will elaborate several seasonal garnishes with different textures and then we will finish in beauty with a very tasty dessert with crumble, chestnut cream, barely crunchy quince and a tonka bean cream.


The Menu : 

- Starter: Pumpkin ravioli, creamy mushroom and sparkling wine sauce, forest garnish.
- Main Dish: Grilled venison filet with walnut and pistachio crust, game juice with cranberries, Jerusalem artichoke purée with hazelnut oil, pear tubes with saffron.
- Dessert: Quince, chestnut and red fruit finger, tonka bean cream.


A welcome drink will be offered to you by Grillette, Domain de Cressier. |


 14 participants 

 All levels

 6pm - 10pm

 159 chf | repas, including meal, drinks and wine, recipes and apron for the class |


ISP AGENCEMENTS | Route de l’Areuse 8, CORTAILLOD | Parking places right in front of the showroom


Important informations:

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.