Cédric Bourassin

Cédric Bourassin

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

Recipe
Culinary Arts: Grilled octopus and candied new potatoes
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Culinary Arts: Grilled octopus and candied new potatoes

Recipe
Recipes of Cédric Bourassin, Chef of the Berceau des Sens, can be discovered on the Gault & Millau website.
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Culinary Arts: Roasted lamb

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Culinary Arts: scallops and black garlic carpaccio
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Culinary Arts: scallops and black garlic carpaccio

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Culinary Arts: Cazette Hazelnut Soufflé, Bergamot Sorbet
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Culinary Arts: Cazette Hazelnut Soufflé, Bergamot Sorbet

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Culinary Arts: Berceau des Sens's Lemon & Basil Pie
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Culinary Arts: Berceau des Sens's Lemon & Basil Pie

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Culinary Arts: Fish Tartar recipe
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Culinary Arts: Fish Tartar recipe

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Millefeuille Of Tomato: A Summer Recipe
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Culinary Arts: Millefeuille Summer Tomato Recipe

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Culinary Arts: Grilled turbot & stuffed zucchini flower recipe
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Culinary Arts: Grilled turbot & stuffed zucchini flower

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Culinary Arts: Le jardin des sens salad recipe
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Culinary Arts: Le jardin des sens salad

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Culinary Arts: Snacked foie gras and crispy strawberries recipe
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Culinary Arts: Snacked foie gras and crispy strawberries

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Culinary Arts: Veal sweetbreads, parmesan emulsion & truffles recipe
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Culinary Arts: Veal, parmesan emulsion & truffles

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Culinary Arts: Snow crab & mangoes recipe
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Culinary Arts: Snow crab & mangoes recipe

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Culinary Arts: Saddle of hare and foie gras recipe
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Culinary Arts: Saddle of hare and foie gras recipe

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Culinary Arts: Mackerel & yoghurt with anise scents recipe
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Culinary Arts: Mackerel & yoghurt with anise scents recipe

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Culinary Arts: Grilled octopus and turnip with orange recipe
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Culinary Arts: Grilled octopus and turnip with orange recipe

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Culinary Arts: Snow crab and mangos
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Culinary Arts: Snow crab and mangos

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Culinary Arts: Pan-fried foie gras & butternut recipe
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Culinary Arts: Pan-fried foie gras & butternut recipe

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