The magazine of Glion Institute
of Higher Education

Here’s the third in our series of delicious recipes to prepare at home, courtesy of chef Stéphane Décotterd.

We hope you’ve been enjoying these delicious recipes that come from the personal collection of Stéphane Décotterd, the fast-rising chef who runs our gastronomic restaurant, bistro and lounge bar on Glion campus.

This time around, Stéphane stays on the nautical theme by offering a recipe for Swiss shrimps tartare with caviar. Put on your chef’s apron and let’s get started!

Ingredients (4 people) and directions

Sour cream:
– 300g sour cream
– 4g gelatine leaves (4 leaves)
– 1 lime zest
– Salt

Soak the gelatine leaves in cold water. Heat 100g of cream and dissolve the drained gelatine leaves in it. Mix with the remaining cream and the lemon zest, season. Pour into a dish and leave to set in the fridge.

Bread croutons:
Cut 8 discs of 8cm in diameter out of thin slices of bread. Coat with olive oil and toast quickly. Allow to cool.

Shrimp tartare:
– 12 jumbo Swiss shrimps
– 1 lime zest
– Olive oil
– Espelette pepper
– Salt

Peel the shrimps and keep the heads to make a stock. Slice the flesh finely and season with the lemon zest, olive oil, salt and Espelette pepper. Set aside.

Finishing and plating:
– 40g caviar (optional)
– Dill, herbs

Take the sour cream out of the fridge and cut 4 discs of 8 cm in diameter. Mix the rest of the cream with a whisk and put it in a piping bag.

Place the cream discs on the toasted bread discs and put the tartare on top. Cover with a thin layer of caviar.

Place on the plates and decorate the second bread disc with small dots of cream. Garnish with herbs and dill.


Practice the art of world-class hospitality

Find out more about our Bachelor’s in International Hospitality Business, including the Practical Arts semester that offers a chance to work with Stéphane Décotterd.

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