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.

Inside Joël Robuchon’s Kitchen

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.

Next Course Dates:  07-08 June 2021 or 09-10 June 2021
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Palace Fine Dining

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.

Next Course Dates: 14-15 June 2021
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Bistronomic Cuisine

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.

Next Course Dates: 16-17 June 2021
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Short Courses in Culinary Arts

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Duration

2 days

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Language

English

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Certification

Certificate of Completion

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Location

EHL Campus Passugg
Chur, Graubunden

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Price

CHF 1'200.-*
*excluding accommodation

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Explore the secrets of French gastronomy

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Who should attend these courses?

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.

Course Benefits

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Facilities

Enjoy state-of-the-art equipment and technology

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Instructors

Learn and exchange with the best Chefs in the world

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Recipes

Master and bring home a complete set of new recipes

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Techniques

Rehearse and acquire new cooking techniques

Your Chef Instructors

All Your Questions Answered

Course Objectives

During this course you will:

  • Learn the tricks of the trade and “tours de main”
  • Embrace the “faux simple” techniques
  • Reproduce some highly technical recipes (incl. Joël Robuchon’s most famous)
  • Cook with carefully sourced products respectful of seasonality
  • Explore ways in which worldwide culinary influences can be incorporated into traditional dishes

And exchange with your instructor and a small group of your peers.

Daily Schedule
  • 8 AM > Welcome Coffee & Meeting the Chef
  • 8:30 AM > Workshop 
  • 10 AM > Coffee Break: Exchange with your peers
  • 10:15 AM > Workshop
  • 12 PM > Lunch: Participants will taste what they have prepared
  • 1:30 PM > Workshop 
  • 3:45 PM > Coffee Break: Exchange with your peers
  • 4 PM > Workshop
  • 5:30 PM > Debrief of the day
Where to Stay?

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

Please let us know, so we can book your stay.
Price: CHF 1’200

The price includes the course fee, access to facilities and course material, lunches and coffee breaks.
Participants will be able to pay via the payment platform Flywire which provides no hidden bank fees and offers favorable exchange rates.

Download the Brochure

Fill in the form to discover our selection of 2-day Culinary Arts Short Courses that allow Professionals to explore new techniques and trends.

 
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Explore the secrets of modern pastry and plated desserts

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. .