Vegan food was the fastest growing culinary trend of 2018 as the world is embracing compassionate eating - for animals, human health, and the environment.
Our chefs have put together some delicious vegan recipes that we will reveal throughout the coming months. Enjoy them!
|10 people||259 kcal per person
INGREDIENTS500 g black rice (riz venere)
100 ml red wine
150g white onion
1.5 l vegetable stock
500 g silken tofu
20 g powdered porcini mushrooms
20 g black truffle
1. Finely dice an onion and sweat in a pan with a little olive oil. Add the rice and stir for several minutes.
Half Swiss, half Italian, Anne was trained by some of the best pastry chefs in Switzerland. Anne has traveled the world to share her passion and further her expertise in the art of pastry. Before joining EHL she has worked as head pastry chef in a renowned restaurant in Milan, and owned her own pastry shop in Switzerland.
Ehrhard Busch grew up in the family restaurant and has been passionate about cooking from a young age. After his studies and some years in catering, he decided to go perfect his French in Paris, where he joined Régis Douysset’s squad in ‘L’escarbille’. He then left for London to toin the famous “Atelier” of Joël Robuchon. His travels and his experiences have made him evolve in his vision of the profession, leading him to become a vegetarian. He has been living and working in Switzerland for the past six years and today he shares this vision at EHL and has created the Green Corner, a concept restaurant that offers a daily seasonal and vegan menu.