Hors du moule
Catalan chef Alba Farnós Viñals revisits Swiss cuisine with boldness and creativity.
Her spatula, a veritable magic wand, transforms Bernese onion tart into shortbread and Fribourg cuchaule into doughnuts. She will be signing her cookbooks, which combine tradition and modernity, at the museum café.
In partnership with Payot Libraire.
This activity is only conducted in French.
