Mary-Laure Schorderet - independent chef de cuisine - suggests learning to cook this jewel of the Yverdon-les-Bains region. She teaches excellent recipes for preparing this mushroom and shows how to incorporate it in dishes and refine it.
The course starts off with a theoretical discovery of truffles: how to recognize their freshness, maturity, delicacy, how to preserve them and their special features. This is followed by a practical workshop to learn some basic recipes on how to enhance dishes such as appetizers, starchy food, fish, meat and desserts. The end of the course will be festive for the participants as the seasonal dishes they cooked can then be tasted, accompanied by a selection of wines from the Bonvillars appellation.