Kochkurs mit Sebastian Russin: Frühling auf dem Teller

In the organizer's words:

A colorful variety of flavors in May!

Spring means fresh ingredients, vibrant flavors and light dishes. In this cooking course with Sebastian Russin, you will learn how to transform seasonal delicacies into creative, tasty dishes.

In this cooking course, we will create a fresh, seasonal four-course menu together that brings spring in all its facets to the plate. We start with an aromatic asparagus trilogy with wild garlic, consisting of white asparagus, briefly grilled green asparagus and a fine asparagus cream soup in a glass - accompanied by wild garlic pesto and a crispy bread chip.

A delicate beet carpaccio with creamy goat's cream cheese (or burrata), refined with fresh herbs and a sweet and sour walnut vinaigrette awaits you as an intermediate course.

The main course is dedicated to the classic art of braising and roasting: braised veal or pork cheeks - alternatively a succulent rack of lamb - served with young vegetables and a silky potato and wild garlic puree.

To finish, we conjure up a spring-like rhubarb tart, served with a light strawberry compote and fluffy vanilla cream.