3-course menu with variations
Your cooking event begins with a small aperitif and a discussion of the recipes. Then you will be divided into groups and get started. From the ingredients provided, your team will conjure up beautiful starters, a great main course with or without meat, and a dessert selection in small glasses. The appetizer and dessert you arrange on plates, the main course comes in bowls and on plates on the table and you ladle yourself.
Organic and regional
You can have a say in the selection of the menu. You tell whether you want to cook vegetarian (no vegan menus), with meat or fish. The cook will create two different menu suggestions for you.
Cooking is done with fresh ingredients mainly from the region and whenever possible in organic quality. It is important that no food is wasted.
The food
Your menu could look like this:
Menu 1
Two types of crostini with colorful autumn salad
***
Emmental saffron roast veal
or
Vegetable ragout with saffron sauce
Mashed potato and wheat
***
Banana stracciatella in a glass
Menu 2
Colorful autumn salad with grapes, cheese and nuts
***
Ticino sausage stew with dried porcini mushrooms (Ticino luganighe)
or
Mushroom ragout with fresh and dried mushrooms
Herb polenta
***
Dessert variations in a glass
Nombre de participants
10 à 16 personnes
Temps nécessaire
from 4 h
Déroulement
Toute l'année
Monday to Friday, but not bookable on the 3rd Friday of each month
Emplacement
Burgdorf
plan
Langues
German
Frais [CHF] |
||
| Menu 1 | ||
| up to 10 pers. | 1'500.00 | |
| each additional pers. | 140.00 | |
| Menu 2 | ||
| up to 10 pers. | 1'500.00 | |
| each additional pers. | 130.00 | |
| Kitchen | ||
| Rental costs kitchen | 200.00 | |
Inclus dans le prix |
||
| - | Preparation | |
| - | small aperitif incl. 1,5 dl white wine or one beer per pers. | |
| - | all ingredients for the menu | |
| - | Tap water | |
| - | white cloth tablecloths, paper napkins, candles and table decorations from the garden according to the season | |
| - | Support | |
| - | Prescription documentation in paper form and after the event in electronic form | |
| - | Clean up and final cleaning of the kitchen | |
Non inclus |
||
| - | Drinks with the meal are charged according to consumption | |
| - | other possible table decorations like flowers etc. | |
Options |
||
| - | Menu on a specific topic | |
| - | small spice-, herb- or mushroom lore | |
| - | Wine tasting Lake Biel wines with winemaker | |
| - | Cheese selection before dessert | |
