LET'S GO HUNTING WITH LA VOILE | 11.10.2026

For this new cooking class, Romain Vuilleumier, chef of La Voile in Neuchâtel, invites us to explore game cuisine through the lens that shapes his cooking today: a deep respect for the ingredient, precise technique, and influences drawn from his travels.

Far from traditional game dishes, the idea will be to work with game in a way that's fresher, more contrasted, and lighter, without ever losing what makes it distinctive.

Venison will first be approached raw, in a tartare where seasoning, acidity, and texture will matter just as much as the meat itself.

Roe deer will then be the occasion to focus on one of the essential techniques of this cuisine: getting the cooking of game just right — tender and juicy.

To accompany it, we'll step away for a moment from classic game pairings with a sauce inspired by Mexican mole, built around spice, roundness, and toasted notes.

The spätzli, for their part, will be made from scratch, as a more indulgent and comforting nod to autumn tables.

True to the spirit of La Voile's cuisine, the pairings will bring together local, seasonal produce with a few touches of inspiration from Asia and Latin America.

Above all, Romain will share his approach to building a dish: how to find the balance between richness and freshness, when to bring in acidity, how to create depth, and how to develop a recipe from a simple idea.

The techniques covered will be kept deliberately accessible, so that each preparation can find its place afterward in a home kitchen.

A cooking class designed as an immersion into the world of La Voile, built around a contemporary, generous, and characterful game menu.

Menu:

- Venison tartare, pear, tart plum, shiso & hazelnut, gingerbread toast
- Roasted roe deer, chocolate-chili sauce, brown butter spätzli, squash & mushrooms
- Pear poached in smoked tea, miso caramel & hazelnut crumble, mascarpone espuma

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

 14 participants 

 All levels

 6pm - 10pm

 209 chf | Meal, ingredients, recipe cards, apron for the class, paired wine with the dishes & coffee included |

 11.10.2026

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

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.