Recipes of apprentice cooks

In collaboration with GastroVaud, the complimentary newspaper “Lausanne Cités” publishes a recipe made from terroir products by a Vaudois apprentice cook every other week. A wonderful way of passing on the joy of cooking while showcasing young people dedicated to their profession.

Potato mille-feuilles with cabbage sausage, fera from Lake Geneva, creamed parsnips with a pastry crust: the Vaudois apprentice cooks know how to whet our appetite! In cooperation with GastroVaud (the Vaudois association of café, restaurant and hotel owners), Lausanne Cités publishes a terroir recipe every other week. Thousands of readers of this complimentary newspaper of the Lausanne region thus regularly discover local and seasonal dishes thanks to the expertise of apprentice cooks.
This visibility gives readers many gourmet ideas and maybe even creates vocations! On seeing these apprentices focused on by a newspaper with a large circulation makes you want to say: “Well done, chef!”
New dishes and seasonal products are published in Lausanne Cités every other week. For more information, check out the GastroVaud website.  

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