This online cooking class is currently not available, if you would like to do a private class with this menu please email us at:

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.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Recently viewed