This online cooking class is currently not available, if you would like to do a private class with this menu please email us at: email@example.com
Simple Green Salad
Served with Céline's Oma's salad dressing
Pan-roasted Local Venison
You will learn to pan-roast a perfect venison sirloin and make a mouth watering Pinot Noir and porcini mushroom reduction sauce.
Wine-braised red cabbage with chestnuts. A beautiful dish, as appealing to the eyes as it is to the taste buds.
Céline's mother's recipe. Learn to make from scratch and then try your hand with the Spaëtzli maker.
Heidi's apple, amaretti custard and cream
A favourite dessert in Céline's family, the recipe is from her Swiss step-mother, Heidi.