I’ve received a present : a day of cooking class in a famous restaurant in Switzerland called “l’hôtel de ville de Crissier”, it has 3 stars Michelin and a very good rating in Gault &Milhau , first experience and it was very interesting and so so good because of course we ended by a wonderful meal composed on a lot of dishes ( we only cooked three plates)
It was very interesting to cook among the professionals in an absolute quiet atmosphere , talk with the chef who is adorable and passionate.
So a unique and excellent experience.
@marlboromaam I came back with the recipes book … but, omg, to be able to realize one dish you have to buy 10 ingredients … don’t know if I’ll ever cook it at home ;) but feel free to come I’ll cook my own recipes ;)
@corinnec le montage était d’une précision incroyable : on a du déposer les éléments avec une pince toute fine, le chef voulant que l’esthétisme soit en accord avec le goût !
The plates are very fancy but I don't recognize anything but the beef steak. (I'm gourmand not gourmet) I understand about not making the meals because of the number of ingredients. I see recipes that I'd like to try but because of the number and sometimes the fact they are unusual, I just say "forget it."
@randystreat so the first on the right was : steamed scallops in thin slices on a cauliflower mousse ( cooked in a white wine and a very rich cream) plus caviar and a sauce made of marinated leeks in olive oil and lime zest and that had special leaves of a plant with taste I’ve never eat before …. As you can see a lot of ingredients and an hour or more of preparation for just a first plate …
