On 23 November 2016, around thirty hotel management students from the École hôtelière de Lausanne (EHL) took up the challenge of integrating liquid wholegrain cereals developed by the Nestlé Research Center (NRC) into novel recipes.
Created in the wake of UNESCO’s inclusion of the ‘gastronomic meal of the French’ on the list of intangible cultural heritage, the ‘International City of Gastronomy’ label is now taking shape.
Nowadays, the colours and textures of a dish are essential elements in terms of its presentation. They contribute towards the visual and tactile sensation of the ingredients, awakening curious taste buds.
Over the past two decades, gourmet cuisine has become a means of promoting a country. A strong culinary culture helps forge national identity worldwide. In this game, the largest countries aren’t necessarily the winners.
“The most intense conversation takes place over a meal,” says Lorenz Furrer, speaking from experience. Parliamentarians are frequent guests at his club in the government district in Bern.
Foie gras is no more valuable than cassava, and insects are also fair game: the most innovative chefs are exchanging ideas and using new culinary knowledge. They are open to the unfamiliar.
Cooking today tends to give precedence to visuals over taste. Chefs actively encourage this tendency by publishing photographs of their creations. Whether scant or abundant, modest or flamboyant – cookery is an art form.