Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Today we share one of his recipes published on the Gault & Millau website:
Photo credit and content: Gault & Millau
Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne
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