Enhance your plant-based cuisine with Meret Bissegger

Meret Bissegger

02. Nov 2024
10:30 - 13:00

Sour; Salty; Sweet; Bitter; Umami – these are key factors in (vegetable) cooking. What makes a flavour exciting? How can I correct a bland dish with simple ingredients? Does it always have to be vinegar? How can I bring more umami into plant-based cuisine? The discussion will cover Garum, Colatura, Miso, or Tamari; Verjus, Sumac, citrus fruits, or pomegranate juice; wholesome alternatives to white sugar, and wild plants and spices that add a bitter note. These products will be tasted with raw, cooked, and roasted vegetables. The contrasting flavour variations will inspire new combinations, helping you to season your dishes more effectively.

This event is presented in cooperation with Slow Food Schweiz.