Cocktail Sandwich

21/03/2022

Mise en Place Cooks! is a month-long residency based between and our project .social . Taking place alongside our existing residencies, this intense summer program offers professional chefs a unique test-bed for experimental dining.

Aimed at culinary teams with their own innovative agendas, one select group will be tasked with developing and testing their vision for a new collective dining experience. To achieve their ambition, they will be provided with residential space, a grant for travel and living expenses, plus a budget and two spaces in which to produce a public pop-up restaurant.

With a calendar of public events at the La Becque artists’ residency and 11 services at Deli Social, this is a distinct opportunity for a culinary team to experiment, push boundaries and realize their vision for tomorrow’s table.

For details on how to apply, click the link in our bio

17/04/2021

Only 7% left until we reach our crowdfunding goal!

Share the love to help us over the finish line

Deli Social is a creative culinary centre designed by Cocktail Sandwich. Become part of the family to support our residency program and innovative Lausanne store opening early-summer 2021.

10/04/2021

Ever wanted to be incarnated as a sandwich?

The "Become a sandwich" reward on our crowdfunding campaign lets you design a sandwich that we will name after you and feature on Deli Social's menu!

Find all the details as well as other fun rewards here> https://wemakeit.com/projects/deli-social

02/04/2021

🙌 Deli Social is over 50% of the way to achieving its crowdfunding goal on wemakeit.com.

🐰 We have a special reward for Easter that gives you 39.9% off our lunch counter until Easter 2022.

🗣 Check it out or share our link! We can't do it without you!

https://wemakeit.com/projects/deli-social

22/03/2021

Aujourd'hui on lance notre campagne de financement participatif avec wemakeit ! On a besoin de votre soutien pour ouvrir votre futur centre culinaire créatif à Lausanne et de lancer notre programme de résidence culinaire Mise en Place.
Retrouvez tous les détails et des contreparties fun et délicieuses sur le site du projet https://wemakeit.com/projects/deli-social

Today we are launching our crowdfunding campaign with wemakeit! We need your support to open your creative culinary centre in Lausanne and to launch our culinary residency program Mise en Place.
Find all the details, as well as our fun and delicious rewards, on the project page: https://wemakeit.com/projects/deli-social

Deli Social is a creative culinary centre designed by Cocktail Sandwich. Become part of the family to support our residency program and innovative Lausanne store opening early-summer 2021.

18/09/2020

Three autumnal still life photos we took last year, inspired by Dutch and Spanish Golden Age paintings. // Perch Sausage; Cloud Mushroom curried with turmeric and pickled with beetroot; Purple potato bread; Bollet. // Pandan Daiquiri; pandan leaves; limes. // Savoury donuts with chickpea and rosemary, and confit spiced sausage; drying chilies; pickled almonds⠀
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01/09/2020

Excited, happy and proud to launch our Autumn 2020 identity by the wonderful illustrator David Huang. ⠀
We change our website and social media artwork every three months, asking artists, designers and illustrators to produce something for us that is both seasonal and about food. David, now based in the US, decided to illustrate things eaten during the mid-autumn festival in Taiwan where he grew up. He says "As a kid we'd gather on our roofs and we'd bbq (sometimes taiwanese sausage, and bacon wrapped enoki as pictured) and eat mooncakes and pomelo fruits. We would look at the moon together as we enjoy these foods." A pleasure to work with you David!⠀
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20/08/2020

Little buns filled with anchovy butter, parsley, olive and caper. We attempted to recreate some delicious looking anchovy buns posted by .john.restaurant last year that we've sadly never been able to try. So we just had to use our imagination to come up with the recipe for these. Apparently they are something Fergus Henderson used to eat for breakfast in Florence. Does anyone know their Italian name? Ours are quite a bit smaller than the St John ones and, once we'd piped in the anchovy butter, we decided to stuff in some parsley, slices of italian green olive and capers for a bit of an astringent kick. And they are painted with melted butter and black pepper! ⠀
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11/08/2020

We took our sourdough starter on holiday with us to London and made some lop-sided loaves with pretty tea towel imprints⠀
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31/07/2020

Here's a recipe for a hot summer weekend. The White Negroni Sbagliato, created by Toby Cecchini at Brooklyn’s Long Island Bar, combines Suze and white vermouth in a refreshing summer spritz. The unusual orange and cucumber garnish also makes it great to look at. We've adapted the recipe a bit to work with the slightly more bitter Alata white vermouth by adding a small amount of lime cordial, but you can omit this if you think your vermouth is already sweet enough.⠀
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30ml ALATA White Vermouth⠀
30ml Suze⠀
10ml Rose's Lime Cordial⠀
120ml Prosecco⠀
1 Cucumber slice⠀
1 Orange zest⠀
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Photo from a shoot we styled in collaboration with and photogrpher ⠀
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12/10/2019

Une expérience gastronomique collective, faisant revivre le mythique Hotel American en trois actes⠀⠀
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JAZZ AGE COCKTAILS, une CARTE INSPIRÉE du LÉGENDAIRE CHEF de CUISINE CHARLES RANHOFER et ACCORDS METS ET VINS⠀⠀
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DATES POUR GROUPES ET FÊTES DE NOËL DISPONIBLES TOUS LES WEEK-ENDS de NOVEMBRE 2019 à JANVIER 2020⠀⠀
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https://thehotelamerican.ch/