Culinary Arts
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Culinary Arts: Snow crab & mango recipe

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 snow crab
  • 1 firm mango
  • 1 piece of avocado
  • 1 Granny Smith apple
  • A pinch of Espelette pepper

For the olive oil emulsion

  • 250g olive oil
  • 2 soft boiled eggs
  • Salt
  • Baby cress.
  • 50g mango puree 
  • 10g Yuzu puree
  • 2 segments of pink grapefruit
  • A bunch of peppermint






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  • Mix the crumbled snow crab with the avocado and Granny Smith apple cut à la 'brunoise'.
  • Season everything with an emulsion of olive oil, soft eggs, Espelette pepper and salt.
  • Slice the firm mango with a mandolin and then with a cookie cutter.
  • Collect some of the mango trimmings. Puree them and add 20% of the weight in Yuzu puree.
  • Cut the mango trimmings into half spheres, infuse them in a 30 degree balm syrup and dry them overnight in a dehydrator.
  • Cut out the segments carefully.
  • Create an 'open ravioli' with the crab and mangoes.
  • Add the mango/Yuzu puree.
  • Add the segments of pink grapefruit, Goa cress (mini coriander) and peppermint leaves.
  • Sprinkle with sweet paprika.

Picture & content: Gault & Millau

Written by

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

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