The French gastronomic meal and its associated rituals were recognized as an intangible UNESCO cultural heritage in 2010. This prestige and recognition is embodied by the world’s most awarded Michelin-starred chef, Joël Robuchon.
Who better than the Michelin Starred Philippe Braun, who worked alongside Joël Robuchon for over 30 years to be your instructor for our course entitled "Inside Joel Robuchon's kitchen"?
OR Michel de Matteis, "Meilleur Ouvrier de France", who will reveal the secrets he learned from working in 3-star Michelin restaurants during his Bistronomy and Palace Fine Dining courses.
Explore our Gastronomy courses below - each course can be taken separately, and delivers its own EHL Certificate of Completion.
Named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France in cuisine in 1976, Joël Robuchon was able to synthesize the classic French cuisine with “nouvelle” cuisine and influences from Japan and Spain.
For this course, his brigade member - for more than 30 years - Philippe Braun will share exclusive recipes and techniques that will allow you to master this different approach to refined gastronomy.
Palace Fine Dining doesn't need to be pretentious. It is a place where you feel at home but where you have to be surprised!
During this course, Michel De Matteis will show you how to combine quality, meticulous technique, simple execution, pureness of products and balance of flavors to deliver a fine dining experience.
The bistronomy movement has taken the culinary world by a storm. And has popularized the luxury of fine-dining.
During this course, Michel De Matteis will share with you his secrets for revamping simple dishes with the technique and discipline of gourmet cuisine, and using the best seasonal produce.
EHL Gastronomy courses were specifically designed for culinary arts professionals working within an independent restaurant or hotel restaurant willing to explore and master advanced techniques.
Participants must master professional cooking skills and knowledge as they will be exchanging, collaborating and getting feedback for their work from world leading Chefs.
Enjoy state-of-the-art equipment and technology
Learn and exchange with the best Chefs in the world
Master and bring home a complete set of new recipes
Rehearse and acquire new cooking techniques
Chef Philippe Braun
"I started working with Joël Robuchon, to whom I owe everything, in 1986. I was chef at the Laurent in Paris, a two-star Michelin restaurant. With Joël and his associates, we created the ultimate concept in the kitchen, that of the Atelier, where you eat French-style tapas at the counter. In these establishments, where we cooked in front of our customers' eyes, all our senses were awakened. We opened the Atelier de Robuchon concept all over the world, Paris, London, New York, Las Vegas, Hong Kong...and in Mexico City where I met my wife, Alma, who is now with me here in Toulouse. "
A keen traveler of trends, Philippe Braun opened his own establishment in 2012 "Chez Fifi" in Toulouse. He is regularly called upon to open the Ateliers de Joël Robuchon, of which he is one of the consultants throughout the world.
Chef Michel De Matteis
Mr Michel De Matteis is Lecturer Practical Arts at the Ecole hôtelière de Lausanne, where he teaches students the tools and techniques of the culinary arts and gastronomy. After obtaining his Certificate of Professional Aptitude, Michel has led a career in prestigious restaurants and hotels in France, Monaco and Mauritius.
In 1988, at the age of 27, he won the "Pierre Taittinger International Culinary Prize", ranking 1st out of 450 candidates from all over the world. Attention to detail will then become his Leitmotiv. In 1991, he became "Un des Meilleurs Ouvriers de France" in Culinary Catering, thirteen participants will have the title out of 500 registered. At that time, he worked at La Tour D'Argent, a three-star restaurant in the Michelin Guide, with one of his mentors, Manuel Martinez.
Meticulous, passionate and generous, this last title will be decisive for Michel: it brings him a state of mind that forges his character. Then begins his career as a chef, where he is honored by the national guides. Michel is many times Member of the National Jury of the contest of "Un des Meilleurs Ouvriers de France". In 2020, Michel De Matteis joined EHL, after spending 16 years in the prestigious "Royal Palm" Hotel in Mauritius as Executive Chef, to pass on his knowledge and share his passion for cooking.
During this course you will:
And exchange with your instructor and a small group of your peers.
As the course starts and finishes late, if you need overnight accommodation, we have negotiated some preferred rates in the following hotels:
Hotel ABC Chur
Preferred rate for a single room including breakfast: CHF 139.-
Hotel Stern Chur
Preferred rate for a single room including breakfast: CHF 164.80
Fill in the form to discover our selection of 2-day Culinary Arts Short Courses that allow Professionals to explore new techniques and trends.
In EHL Pastry Courses, you will learn modern ways of presenting pastry classics, the range of techniques and recipes required to produce them and how you can easily adapt them to your new personal creations. .