Easy table etiquette tips
Table etiquette makes every meal more pleasant, whether you're dining with family, friends, or colleagues. Brush up on your table...
Martin Jeffrey
Reading Time: 3 min
What Makes a Cocktail Expensive: The Art of Luxury
Premium cocktails occupy a particular niche in the global food and beverage industry. While few of us may be able to justify...
EHL Insights
Reading Time: 6 min
What Influences our Perception of Wine Flavors and Aromas?
A new study conducted by Laura Vonnez from the oenology school of Changins in collaboration with EHL Lausanne set out to discover...
Gildas L'Hostis
Reading Time: 3 min
Five Food and Beverage Personalization Trends to Watch
There is currently a growing demand from customers for customization in various aspects of the food and beverage industry. Not...
William-Alexandre François
Reading Time: 3 min
Culinary Arts: Cinnamon Pear Tart Recipe EHL Chefs
Vegan food was the fastest growing culinary trend of 2018 as the world is embracing compassionate eating - for animals, human...
Anne Currat
Reading Time: 1 min
Food Halls Are the New Food Courts (With an Authentic Twist)
Food halls are everywhere nowadays, from Florence's Mercato Centrale to Lisbon's Time Out Mercado da Ribeira, there is a good...
Chiara Eckenschwiller
Reading Time: 2 min
How to design a Michelin star restaurant (wine) menu?
We gained insights into the EHL’s Michelin-star restaurant: Le Berceau des Sens and found 7 easy ideas to impress your boss at...
Juliette Billette de Villemeur
Reading Time: 1 min
10 innovative cocktails created by EHL students and bar managers
The Swiss Spirits Award (SSA) is a professional competition dedicated to Swiss spirits. The SSA is a competition organized by...
EHL Insights
Reading Time: 2 min
Should Restaurateurs Change Their Offerings For 2030?
Despite a mostly conservative vision concerning their experience at a restaurant for 2030, Swiss consumers do want to see drastic...
EHL Insights
Reading Time: 2 min
Best veal sweetbreads recipe with parmesan emulsion & truffles
From stared restaurant tables to embassies, the new chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique...