Thursday, 13 May 2027 · Schulgasse 10

Vegetarian cooking

Flavour without meat: roasted notes, umami and acidity, and how a plate becomes filling and well-rounded.

Cooking vegetarian so that nobody misses anything at the end: we get asked about this a lot. You’ll learn where depth comes from when there’s no meat in the pot: roasted flavours from the pan and the oven, umami, butter and acidity at the right moment. And what makes a plate filling, so vegetables stop being the side and become the main event.

The evening follows our usual plan: a soup, a side made by hand, a main course with seasonal vegetables and a dessert. What exactly we cook, you’ll find out on the night.

All drinks are included in the price, along with your apron and all ingredients. You get the evening’s recipes digitally afterwards, so you can keep experimenting at home.
The class runs with a minimum of 4 participants. If fewer sign up, you can switch to another date or get a full refund.
Allergies or intolerances? Let us know when you book and we’ll plan for them.

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