Restaurant AlpaRipa, Rovltella, Lake Garda, Italy

(Touch or click on the highlighted text to open the link attached to it)

On your next trip to Lake Garda, Verona, or Sirmione, I recommend this restaurant on the edge of Lake Garda, and not far from Desenzano del Garda, restaurant AlpaRipa. (High Banks in English) Situated on the Riverbank of the lake, with an unbelievable view, you will enjoy a very unique style of cuisine, for lunch or dinner. We were a family of 22, on a visit to the area during New Year’s weekend, finding a restaurant to accommodate a group of 22 wasn’t the easiest task, especially during the holidays. This restaurant, however, could cater to us on short notice.

We didn’t know what to expect; all we knew was that the place was on the more expensive side than the previous restaurants we visited during our stay. The type of food that we experienced in AlpaRipa, I would call it “Cuisine Nouvelle” or  “Modern Cuisine”, the menu consisted of 5 courses, and each course was artistically presented on the plate. The food items of each course were perfectly cooked and delicious. Some family members commented afterward, “This food is like a waste of time”, but I, myself, knew what it took to deliver it, and hot, all at the same time, for 22 people, course after course! I could appreciate the work and effort that went into the delivery of that food!

I was one of the first chefs in Fort Lauderdale, Florida, back in the 80s, to introduce Cuisine Nouvelle to South Florida, the food was supposed to be a lighter version of the traditional French Cuisine, with less butter, less cream, more reductions of stocks and juices instead, and a lot of emphasis on the presentation.

Visit AltaRipa’s Webiste here

Viale Francesco Agello 15, 25015 Rivoltella, Desenzano del Garda Italien

This little village has a special, personal meaning to my entire family, back in 1996 one of my wife’s sisters, married to a Swiss, decided to emigrate from the USA back to Switzerland with their 3 children and settled in this little Village of 250 people.

After living in South Florida for many years, the move to Switzerland, and especially to this little village in the middle of  Central Switzerland, was an amazingly, gutsy move, for which I still admire them today.

My son spent many holidays in this village, during his summer and winter vacations he used to come to Switzerland to spend time with his cousins.  I decided to visit Lieli a few days ago with my son, we parked the car in the village and walked up the hill towards the ruins of Castle Nünegg, as my son was sitting in one of the windows of the ruins, reminiscing, how he used to play around the ruins of this castle with his cousins, I decided to explore the remains of this 13th century Castel.

LOCATION

The village is located on the western slope of the Lindenberg – about 4.5 km north of Hochdorf, (the nearest city of 10,000 people), in the Luzernian part of the Seevalley. The village is crossed by the Scheidbach, which flows into Lake Baldegg.

In addition to the main settlement, there are two groups of houses in the former municipal area, namely Burghof (720 m above sea level) and Berghof (784 m above sea level). Just above the village are the ruins of Nünegg Castle.

POPULATION

The majority of the village area is used for agriculture, 68.6%. 27.6% are covered with forest and wood and only 3.8% of the settlement area.

The village has remained a small farming village due to its location to this day. The population decreased by 22.8% between 1860 and 1900 as a whole. Over the next two decades, it grew and then stabilized for a long time in the size of 190-200 people. It fell sharply in the 1960s and remained at this level until 1980. Since then, it has been growing slowly again, today its population is between 250 – 300 people.

HISTORY

Lieli or Lielae (from the Old High German name for the forest vine) is first mentioned in 893 in an interest toboggan of the Fraumünster abbey. The Beromünster Monastery and the Muri Monastery in the canton of Aargau also owned the property. Later, the dominion of the village passed to the Counts of Kyburg back in Lieli, Kanton Luzern in whose name the Knights of Lieli ruled. When the Kyburgs died out, the Habsburgs inherited their rights. Nünegg Castle was destroyed by the People of Lucerne in January 1386. The heirs of the knights of Lieli, who died out in the 14th century – for the time being, the Alsatian noble family of Schönau, then the lords of Grünenberg – had their property to be divested to the Lordship of Heidegg in 1431. The lordship of Heidegg belonged to the Free Offices and did not come to the canton of Lucerne until 1803. Since then, Lieli has been at the Hochdorf office.

Filmed by Ulrich Koepf

I realized over the last couple of years, that the majority of the 12 million tourists, visiting Switzerland every year, tend to visit key attractions such as Basel, Zurich, Bern, and Geneva, from there they usually undertake excursions to the mountain-area tourist attractions such as the Titlis, Zermatt, Jungfraujoch, Schilthorn, Pilatus, and Rigi, etc, but they do not experience places nestled away in different parts of the country such as Canton of Uri, for example, with its ski resort Andermatt, or the Gotthard Pass, the main passage from the south in Italy to the north, or the well-known history of the Swiss hero, Wilhelm Tell born in Bürglen, Canton Uri. I​f you like to experience a traditional Swiss hospitality environment, then you should consider this hidden jewel, situated in the Canton of Graubünden (Grison) called Guarda Val, this unique hotel is allocated within 11 huts and barns that are up to 300 years old. Located 1600 meters above sea level in the hamlet of Sporz, directly above Lenzerheide, which is only a 30-minute bus drive away from the city of Chur. The hotel skillfully offers luxury, personal service, pleasure, and Swiss authenticity through a combination of a contemporary concept of Alpine design and a modern lifestyle. You will enjoy the Guarda Sana with its Peeling room, Wooden barrel bath, Hay bath, Massages, Sauna with outdoor terrace, Gym, and Cosmetic treatments.

has created her perfect world in the famous restaurant “Stucki” in Basel, located close to the German and French border, it has been a longtime favorite for gourmands. What characterizes Switzerland’s best chef: the ability to do exactly what she thinks is right and to inspire the people around her. In 2014, she was “Chef of the Year” of the “GaultMillau“, with 18 points and 2 stars. Try the Pork Belly with Dill Jus, Makrele over Lemon Couscous, and Cherry Vinegar-glazed Sirloin with Sumac Artichoke. 

Visit: Bruderholzallee 42, 4059 Basel, Switzerland;  +4161361 82 22;

restaurant-stucki/restaurant

Das Süsse kommt zum Schluss: Ein feines Dessert mit Schweizer Rahm oder Quark ist die Krönung eines jeden Menüs im Herbst bis Winter.


Swiss Vermicelle

VERMICELLES

Chestnut Puree with Cherry Brandy

Für 4 Personen
Vermicelles-Presse oder Passe-vite

4,5 dl Milch
600 g geschälte Kastanien (ca. 1 kg Kastanien mit Schale)
3 dl Wasser
6 EL Zucker
½ Vanillestängel, ausgeschabtes Mark
2 EL Kirsch, nach Belieben
4-8 Meringues
Rahm, steif geschlagen
Zubereitung
1. Milch aufkochen. Geschälte Kastanien beifügen und auf kleiner Stufe kochen. Kochzeiten: Frische Kastanien: 40-50 Minuten. Tiefgekühlte Kastanien: 10-20 Minuten.
2. Masse fein pürieren und auskühlen lassen.
3. Wasser, Zucker, Vanillemark ca. 15 Minuten einkochen, bis die Masse sirupartig ist.
4. Heissen Sirup zum Kastanienpüree geben und gut mischen. Nach Belieben Kirsch darunterrühren. Die Masse soll weich und streichfähig sein.
5. Je 1 oder 2 Meringues auf vier Tellern anrichten. Kastanienpüree durch die Vermicelles-Presse oder durch das Passevite direkt auf die Meringues dressieren.
6. Mit Rahm garnieren und sofort servieren.
Die Kastanienmasse kann am Vortag zubereitet werden. Bis zur Verwendung kühl stellen.
Die Kastanienmasse kann ca. 12 Monate tiefgekühlt werden.
Jetzt noch weitere 8’000 Rezepte entdecken.
www.swissmilk.ch/rezepte

For 4 people

Vermicelles press or passport-vite

4.5 dl milk
600 g of peeled chestnuts (about 1 kg of chestnuts including peel)
3 dl of water
6 tbsp of sugar
½ vanilla stalk, scraped out marrow
2 tbsp cherry brandy, or as desired
4-8 Meringues
Cream whipped stiff
Preparation
1. Boil the milk. Add the peeled chestnuts and cook on low heat. Cooking time: Fresh chestnuts: 40-50 minutes. Frozen chestnuts: 10-20 minutes.
2. Finely mash the mixture and allow it to cool.
3. Boil water, sugar, and vanilla for about 15 minutes until the mixture is syrupy.
4. Add the syrup to the chestnut puree and mix well. Stir the cherry as desired. The mass should be soft and spreadable.
5. Place one or two meringues on four plates. Puree the chestnuts through the Vermicelles press or through the Passevite directly on the Meringues.
6. Garnish with cream and serve immediately.
The chestnut mass can be prepared the day before. Cool until refrigerated.
The chestnut mass can be frozen for about 12 months.
Find out more than 8,000 recipes.
http://www.swissmilk.ch/rezepte

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Waiting over pain au chocolat in a walkway bistro, chilling after a romantic day of roaming around the Seine and wondering about symbols like the Eiffel Tower and the Arc de Triomphe… the ultimate Paris experience needs both leisure and liveliness and enough time to feel some of the world’s most exquisite and artistic cuisine. Paris is like a capital of the art of cookery some of the best food and haute cuisine can be enjoyed in everyone’s budget from a humble boulangerie or café.

So, here are some foods that you must try before leaving the World’s most romantic city.

Baguette

Paris is the home of the best quality artisanal baguettes, even a prestigious competition is held every to select ‘Meilleure Baguette de Paris’ (Best Baguette of Paris). So, Don’t miss the warmed crusty tip and nibble in your romantic walk.

Steak-Frites

The heart of the bistro dish, this basic matching of grilled steak with various sauces and chips is one of the most delicious and classic cuisines. With carefully matured meat and potatoes, this classic French dish can make you happy anytime.

Jambon-Beurre

Like all others, sometimes Parisians also need to eat on the go. Jambon-Beurre is a delicious Parisian sandwich which you can buy from corner bakeries or any café counter. It comes with a fresh half-baguette coated with creamy delicious butter and seasoned with ‘jambon de Paris’, a juicy grilled ham.

Croissant

In Paris, every bakery can make your morning divine with an amazing Croissant. You will be spellbound by its magical creamy buttery smell. There is a little debate in Paris to figure out who makes the best croissant.  Pierre Hermé, Triomphe, L. Duchêne, Mulot, Lenôtre, Boulangerie de Monge, and Delmonte. Pierre Hermé and Mulot are some bakeries making the best croissants for a long time.

Paris-Brest

We all know Paris is known for its lovely pastry shops, Paris-Brest is the best seller in those pastry shops. Named after an old bicycle race in Paris, this wheel-shaped pastry crust is garnished with praline buttercream and sprinkled with caramelized almonds is like a dream come true to every sweet lover.

Macarons

Today we all love Macarons but Paris is the birthplace of this delicate pastry. In Paris, the delight pastry comes with two almond meringue shells sandwiched with warm buttercream. Available in all flavors and colors this delicious pastry will satisfy your taste.

Street-Stand Crêpes

Paris as a food capital it has some of its own street foods like crêpes. While walking around Paris crêpes can be the best afternoon snack for you. This true native Parisian street food is loved by all for its yummy taste but makes sure that your crêpes are well cocked spotlessly clean. You can also enjoy this Street-stand crêpes with various stuffings but the traditional beurre-sucre (butter and sugar) is the most popular stuffing.

The Eiffel Tower