Culinary Arts
1 min read

Culinary Arts: Le jardin des sens salad

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

Today we share one of these recipes published on the Gault & Millau website:


  • 200g cherry tomatoes
  • 5 pieces of mini fennel
  • 3 zucchini
  • 5 mini carrots
  • 1 romanesco cabbage
  • 1 chiogga beetroot
  • 1 sucrine salad
  • 5 mini leeks
  • 20g of red sorrel
  • 40g of red and green mizuna
  • 10g small rocket
  • 1 bunch of Thai basil
  • 20g of dill
  • 5 chive flowers
  • 5 artichokes
  • 5 small radishes
  • 100g of fine bulgur
  • 2 eggs
  • 250g of olive oil
  • 10g of mint
  • 50g of grated coconut
  • 200g of cucumber
  • 1 bunch of chervil
  • 1 bunch of sweet basil
  • 1 bunch of lemon basil
  • 20g of flat parsley
  • 100g of yogurt


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  1. Cook the vegetables "à l’anglaise" (in boiling salted water): mini fennels, mini leeks, romanesco cabbage
  2. Sprinkle the tomatoes, cut them out and put in a cheese with fine herbs.
  3. Blanch the slices of zucchini and then cool them in ice water to fix the chlorophyll ie the color, this and valid for all green vegetables.
  4. In a bowl, make the emulsion with olive oil.
  5. 2 eggs calf with a tablespoon of water and rise in emulsion with 250g of olive oil. Mayonnaise way.
  6. 200g mixed cucumber put in salt for one hour in the fridge.
  7. Mix everything together and you will get a raita of cucumber.
  8. Bake 100g fine English bulgur and season with chopped coriander and candied lemon zest
  9. Cook the carrots in a frying pan with el hanout butter or smothered in a casserole.

Discover the recipe! (in French)

Picture & content: Gault & Millau

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

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