Grill Tapas: A Big Green Egg Discovery Workshop

Join us for a discovery cooking class on the Big Green Egg at Neyroud-Fonjallaz winery in Chardonne. 

Set on a terrace overlooking the Lavaux vineyards, Lake Geneva and the French Alps, this is not a showroom demo. It’s a real evening around cooking, learning and sharing. 

Tapas-style in concept, the class unfolds as a sequence of small dishes, served one after the other straight from the Big Green Egg — a continuous flow of flavours, techniques and ideas, rather than a single main course.

You’ll explore what the Big Green Egg can actually do through live cooking, simple techniques, and a series of dishes prepared throughout the evening. We demonstrate a range of grilling techniques — from high-heat cooking to low-and-slow — while you taste your way through each step.

Ask questions, get hands-on where it matters, and see the EGG up close in a setting that makes sense.

What to expect
Live cooking and techniques you can actually use
A series of dishes prepared throughout the evening
Time to ask questions and understand how the EGG works
Recipes to take home

Details
Date: 23 June 2026
Time: 18h-22h
Language: English, French
Location: Rte du Vignoble 13, 1803 Chardonne

About your instructor
John Daly is known for his clear, practical approach to cooking with charcoal. He focuses on making techniques accessible, building confidence around the EGG, and showing how versatile outdoor cooking can be — from quick grilling to low-and-slow. He is the owner of greenegg.ch, the official distributor of the Big Green Egg in Switzerland.