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.
Ivalu AcuIvalu Acurio is following in the footsteps of Gastón, her world-famous father. A student at the École hôtelière in Lausanne (EHL), in March 2016 she won the Sandwich World Cup in Paris.
While the 2015 vanilla harvest in Madagascar, the main producer of this aromatic orchid, is currently worth around $300 per kilogramme, the high price is not indicative of its flavour. Explanations.