Cooking recipes

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Pumpkin pancakes with love in a cage jam

Roasted parsnips and seasonal vegetables

Pak choi with Asian flavors

Bread filled with wild garlic pesto and Jura tomme cheese

Gooseberry and Pistachio Muffins

Legumes: for balanced and sustainable menus
Vin-de-sureau La Ferme de Sainte Marthe

Elderberry wine

Jerusalem artichoke velouté, tandoori mousse

Cold Pea Velouté with Fresh Goat Cheese and Radishes on Toast

Celeriac velouté, leaf pesto and parmesan biscuits

Strawberry Rhubarb Tiramisu

Beetroot spread
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