Culinary Arts
1 min read

Culinary Arts: Berceau des Sens Lemon & Basil Pie

Cédric Bourassin
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From Michelin starred restaurants to embassies, the chef of the Berceau des SensCédric Bourassin, has acquired unique expertise that he shares with students and clients in our own Michelin Star gastronomic restaurant.

Today we share one of his recipes:

For this recipe you will need:


Vanilla shortbread
Butter - 270g
Icing Sugar - 130g
Eggs - 45g
Hazelnut powder - 155g
Flour - 285g
Baking powder - 13g
Basil & lemon sorbet
Water - 580g
Glucose - 50g
Sugar - 170g
Lime juice - 70g
Basil - 25g


Lemon cream
Lemon juice - 480g
Sugar - 70g
Lemon zest - 30g
Butter - 480g
Sugar - 320g
Egg yolks - 480g
Whole egg - 480g
Whipped cream - 600g

Follow these easy steps to prepare your recipe:

Step 1: Vanilla shortbread

  • Cream the butter with the icing sugar and the eggs in a mixer
  • Add the sifted powdered ingredients
  • Cut out circles, place on a baking tray and bake in an oven at 160° C 10 to 12 minutes

Step 2: Lemon cream

  • Heat lemon juice, zest, sugar (70g) and butter
  • Blanch the eggs with the yolks and the sugar (320g)
  • Pour the hot juice mixture into the egg mixture
  • Bring the combined mixture to a boil
  • Allow the mixture to cool to 40 °C and add the whipped cream.

Step 3: Lemon pie

  • Garnish the vanilla shortbread with the lemon cream

Step 4: Basil & lemon sorbet

  • Heat the water, sugar, glucose
  • To cool, add the basil and lemon juice, then leave to mature for 12 hours
  • Mix and put in an ice cream maker.

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Written by

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

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