This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Webinar – Lausanne and its gastronomy
We’ll make your mouth water!
Put on comfortable clothes and have a glass ready as we’ll be toasting together to a brighter future without borders and less restrictions.
During this virtual trip, you will have the opportunity to join us on a special gastronomy and oenology tour, showing you the best of Lausanne!
First, you will join us in the vineyards and learn how to do a proper local wine tasting. Then, you will participate in the making of fresh chocolate in a local manufactory after a delicious cheese fondue. Finally, you will ending up your adventure in the kitchen of a local chef who will teach you how to cook a meal with a surprising ingredient cultivated here in the region.
Watch the video
Watch the webinar
A dessert inspired by the Jorat Forest, Lausanne’s nature park
This recipe comes in two versions: the first is a fun one that can be easily made without special equipment. The second is the one we make at the restaurant and requires an ice-cream maker. You’ll find the quantities and instructions for each component of the dessert that will be assembled at the end.
Saffron ice cream (popsicles) / (for popsicles and plated dessert)
- 500 g milk
- 250 g cream
- 120 g honey
- 4 saffron pistils
In a saucepan, heat the milk, cream and honey until everything is well blended. Take off the heat and add the saffron, allowing to infuse for about 5 minutes, then mix well until everything is well integrated.
Popsicles: pour this mixture in the moulds, then place in the freezer for about 4 hours.
Plated dessert: allow the mixture to cool in the fridge for 2 hours, then put it in the ice-cream maker.
Oat crumble (for plated dessert)
- 50 g rolled oats
- 50 g butter
- 50 g flour
- 50 g sugar
Leave the butter out of the fridge for at least two hours until it becomes soft. Mix all the ingredients properly, place them on a baking sheet and bake in the oven at 200° for 5 minutes, then remove from the oven, mix again, bake for another 5 minutes and so on for 15 to 20 minutes, until all the crumbs are golden and have come apart.
Pine-needle jelly (for popsicles and plated dessert)
- 100 g water
- 3-4 small pine branches
- 1 g agar-agar
Bring the water to the boil, add the pine branches and infuse off the heat for 10 minutes. Sieve and cook again with the agar-agar until it has completely dissolved. Chill in the fridge. Once cold, mix until you get a “cream” and store in the fridge.
Scented woodruff “crème pâtissière” (for plated dessert)
- 500 g milk
- 3 g scented woodruff
- 100 g sugar
- 100 g (5 pcs) egg yolks
- 50 g corn starch
- 50 g double cream (butter)
Heat the milk with the woodruff and allow to infuse for about 5 minutes, sieve in a saucepan, add the corn starch, sugar and egg yolks. Put back on a medium heat and, continuously beating, allow the mixture to begin thickening. Cook for about 2 minutes, take off the heat and add the double cream. Mix until you get a homogenous cream. Chill in the fridge for at least 4 hours.
For plating (for popsicles and plated dessert)
- Coltsfoot flowers (or other edible flowers such as pansies, marigolds, etc.)
- Dried nettles
Plating
Version 1 (popsicles)
Unmould the popsicles, add a few dots of pine-needle jelly, a few coltsfoot flowers and some dried nettles.
Version 2 (plated dessert)
In a shallow bowl, pipe the “crème pat” in the bottom, on top and covering the cream, add the crumble and some nettles, on top place a scoop of saffron ice cream and, to finish, a few dots of pine-needle jelly and coltsfoot flowers.