Virtuoso Vegetarian
After a guided tour of the «extensive professional Hiltl kitchen» and a welcome drink, you will cook an exclusive meal from our book «Hiltl. Virtuoso Vegetarian» («Hiltl. Vegetarisch nach Lust und Laune») under the guidance of our Hiltl chefs. Finally, you will all be able to enjoy and taste your masterpiece, while cleaning up will be the responsibility of the Hiltl crew...
Course dates
We still have vacancies for the following courses.
| 08.02.2010 | Montag | 18.00-22.00 | |
| 09.02.2010 | Dienstag | 14.45-19.00 | ausgebucht ! |
| 28.02.2010 | Sonntag | 14.45-19.00 | Zusatzkurs |
| 07.03.2010 | Sonntag | 14.45-19.00 | ausgebucht ! |
| 13.04.2010 | Dienstag | 14.45-19.00 | |
| 14.04.2010 | Mittwoch | 18.00-22.00 | |
| 10.05.2010 | Montag | 18.00-22.00 | |
| 11.05.2010 | Dienstag | 14.45-19.00 | |
| 07.06.2010 | Montag | 18.00-22.00 | |
| 08.06.2010 | Dienstag | 14.45-19.00 | |
| Nur für englisch sprechende Teilnehmer: | |||
| 30.05.2010 | Sonntag | 14.45-19.00 | Zusatzkurs |
Fees for afternoon courses
CHF 180.00 per person
includes beverages, wine, meal, service and clean-up.
Fees for evening courses
Course participants CHF 250.00 per person
includes beverages, wine, meal, service and clean-up.
You are welcome to «invite» friends to join you for dinner after 8.15 p.m.
The cost for guests is CHF 150.00 and includes beverages, wine, meals and service.
Questions and suggestions
Can be emailed to or ring 044 227 70 13.
MENU
JANUAR BIS MÄRZ
2010
Kachauris
Teigtasche I grüne Erbsen I indische Gewürze I Ingwer-Raita
Harira-Suppe
Tomaten I Linsen I Fideli
Kichererbsensalat
Karotten I Joghurt I Madrascurry
Citrus Noodles
Peperoni I Szechuanpfeffer I Orangen- und Zitronensaft I Erdnussbutter
Malaysia-Rendang
Shitake-Pilze I Auberginen I Sternanis I Kokosmilch
Mango-Tropical
frisch gepresster Tropical-Saft I Rahm I Mangoeis
MENU
APRIL BIS JUNI
2010
Linsenterrine
Rote Linsen I Beluga-Linsen I Meerrettich I Cranberry-Apfelsauce
Spargelcremesuppe
Vanille I Estragon I Wachtelei
Morchel-Feuilleté
Cognac I Frühlingssalat-Bouquet
Couscous-Marrakesch
Kichererbsen I Peperoni I Zucchetti I Safran I Koriander
Paprika-Geschnetzeltes
Weisswein I Rahm I edelsüsser Paprika
Lauwarmer Schokoladenkuchen
70% Grand Cru Couverture I Früchte

Virtuoso Vegetarian