Culinary Arts

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Culinary Arts
Consumer wine habits during confinement

The impact of Covid-19 on Swiss wine consumers

How less sales and competitive foreign prices could be counterbalanced by direct sales and local support for Swiss wine...
Digital & Technology
Technology in the food and beverage industry

Serving up the future: Technology in F&B

EHL: Excellence in Practical Arts

Discover EHL's Excellence Pillars, our programs, our lecturers' expert profiles and more...

Recipes of Cédric Bourassin, Chef of the Berceau des Sens, can be discovered on the Gault & Millau website.

Culinary Arts: Roasted lamb

Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique...

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Discover the many wonders of cooking ‘sous-vide’ with Patrick Ogheard, Associate Dean of Practical Arts at EHL

Sous Vide: Taking the Heat out of Cooking

Patrick Ogheard, Associate Dean of Practical Arts at Ecole hôtelière de Lausanne, explains the many wonders of cooking...

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