22 Videos
02:49 Hours
18 Recipes
36 Workbook Pages
Herzlich Willkommen
zu deiner Session
Jeroen Achtien
He is currently one of the most creative young chefs in Switzerland.
Since spring 2018, Jeroen Achtien has been head chef at Sens in the Vitznauerhof on Lake Lucerne. The innovative culinary artist has been awarded 17 GaultMillau points, named GaultMillau's newcomer of the year for German-speaking Switzerland in 2019, and has been honored with his second Michelin star in 2021.
It´s all about fermentation. But not only fermentation, also some crazy other cool stuff. Jeroen Achtien will show you unique techniques in his Chef Session.
Kurs Sprache: English

01 / Intro
03:31 min
Fermentation is getting a bigger and bigger topic. Not only in gastronomy. Fermentation is also fun at home. Jeroen Achtien will give you an insight into the topic.

02 / Fermented Beetroot Juice
14:46 min
To start with, Jeroen Achtien will introduce you to the topic of fermentation and explain a few things about it. At the beginning he will ferment a beetroot juice with you.

03 / Beetroot Sauce
12:46 min
Now Jeroen Achtien will show you what you can do with the fermented beetroot juice. He will show you how to make a delicious beetroot sauce from the juice.

04 / Fermented Tomato
05:53 min
The next one is an other fermentation technique. Jeroen shows you Lacto fermentation with tomatoes. No worries, it has nothing to do with lactose or milk. Later you will need this fermentation for the tomato sauce.

05 / Tomato Bouillon
05:58 min
Now we are going to make a delicious tomato bouillon from fresh tomatoes and other ingredients. You will be surprised at the end and love it. This one you will also need for the tomato sauce, which we are going to cook in the next video.

06 / Tomato Sauce
04:37 min
Finally, Jeroen Achtien will show you how to make a tomato sauce from the fermented tomato and the bouillon. It sounds a bit complicated, but in this video you will learn that it works quite simply.

07 / Kombucha
12:58 min
Finally, Jeroen Achtien will show you how to make a tomato sauce from the fermented tomato and the bouillon. It sounds a bit complicated, but in this video you will learn that it works quite simply.

08 / Kombucha Ceviche
03:08 min
Be surprised what you can do with Kombucha. Jeroen Achtien will explain you in this video how to make a Ceviche with Kombucha.

09 / Big Green Egg Explanation
03:18 min
In this video Jeroen Achtien explains you how to handle a Big Green Egg and get the best BBQ result.

10 / Puffed Beet Root
08:45 min
Grilling beetroot? Hmmm? Now it's getting crazy but simple at the same time. The result will more than surprise you.

11 / Celeriac Creme
14:32 min
Celeriac and curcuma. Now it's getting colorful. Jeroen Achtien will show you how to cook easily a delicious celeriac creme.

12 / Cashew Nuts
04:15 min
In this Video Jeroen Achtien shows you how you can give normal nuts a little bit more pep.

13 / Sweet and Sour Tomatos
05:41 min
Tomatoes pickling made easy. In this session, Jeroen Achtien shows you how you can easily pickle tomatoes and give them that certain kick.

14 / Lime Leave Creme
11:19 min
Who does not like the taste of lime. Not only from the juice you can make something delicious. In this video Jeroen Achtien will show you how to use lime leaves for a delicious creme.

15 / Saibling
10:08 min
Jeroen Achtien shows you how easy it is to fillet a fish and to marinade Saibling Eggs. You only have to follow some simple rules.

16 / Grilled Pak Choi
05:36 min
Jeroen Achtien shows you how easy it is to fillet a fish and to marinade Saibling Eggs. You only have to follow some simple rules.

17 / Langoustine
08:31 min
Many people have probably already asked themselves this question. How can I peel these ones? It is not that difficult. Jeroen Achtien will show you exactly what to consider and how to handle this valuable product.

18 / Mango Papaya Salad
12:14 min
Now it gets exotic. Mango papaya salad not only sounds good, it also tastes really good. Jeroen Achtien will show you how to make a delicious dressing for this exotic salad.

19 / Mole Blood Sauce
10:02 min
Sounds very strange at first. Blood in a sauce? Yes, Jeroen Achtien will show you how it works and what to focus on to get something really tasty.

20 / Plating Saibling and Tomato
06:36 min
We finished all preparations for this dish. You will need: Tomato Sauce, Saibling and Eggs, Lime Leave Creme, Sweet and Sour Tomatoes

21 / Plating Kombucha Dish
03:15 min
We finished all preparations for this dish. You will need: Langoustines precooked in Kombucha, Mango Papaya Salad, Grilled Pak Choi, Mole Blood Sauce

22 / Plating Beetroot Dish
06:15 min
We finished all preparations for this dish. You will need: Fermented Beetroot Sauce, Puffed Beetroot, Celeriac Creme, Cashew Nuts
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