THE ART OF ENHANCING VEGETABLES | 04.29.2026

Join us for a cooking class dedicated to the first spring vegetables of May — that subtle moment when the season opens up and herbs, shoots, and colors return to the plate.

Through a precise and vibrant plant-based menu, you will learn how to work with asparagus, peas, fresh herbs, new beets, and rhubarb by playing with textures and techniques: gentle confit, plant-based emulsions, fragrant vinaigrettes, crunchy condiments, and fresh, delicate plating.

During this cooking class, you will learn simple yet refined techniques to bring out the best in local spring vegetables while adding a gastronomic touch to your everyday cooking.

On the menu:

- Amuse-bouche: Buckwheat tartlet, white asparagus cream, freshly shelled peas, and mint
- Starter: Semi-raw white asparagus, May mesclun, elderflower vinaigrette, poppy and horseradish mayonnaise
- Main course: Gently confit new beets, strawberry–shallot salsa, fresh lemon balm, roasted hazelnut condiment
- Dessert: Delicate lemon balm meringue, honey-roasted rhubarb, infused double cream

This cooking class is ideal for those wishing to enrich their plant-based cuisine with surprising flavor combinations and original techniques. Come and awaken your culinary creativity and rediscover vegetables in a new light.

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

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.