FROM MARKET TO TABLE | 11.01.2025

| Exclusive grands chefs cooking class |

A Seasonal Cooking Experience with Chef Craig Penlington.

Join us for a unique culinary adventure with Chef Craig Penlington, former chef of Hôtel du Peyrou! This hands-on cooking class begins at the Neuchâtel market, where we will carefully select the freshest seasonal ingredients from local suppliers. From vibrant asparagus and sweet strawberries to fragrant wild garlic, rhubarb, elderberry, dandelion, and fresh fish from the lake, we’ll let the best of the season inspire our menu.

After gathering our ingredients, we’ll head to Cortaillod, where you’ll prepare a delicious three-course meal under the expert guidance of Chef Penlington. You’ll learn professional techniques, discover creative flavor pairings, and enjoy a gourmet experience in a warm and welcoming setting.

The Menu :

- Roulade of Scottish salmon with fine herbsn delicately confit at 35°C
- Beef Wellington with classic Béarnaise sauce
- Dark chocolate tart, crisp cacao tuile, light mascarpone cream, and hogweed seeds 

| A welcome drink and a food wine pairing will be offered to you by Grillette, Domain de Cressier. |

 12 participants

 All levels

 8.30am - 3pm

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

 11.01.2025

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.