was invited to dinner with friends and took along a few pictures to show the hostess. “These are very good!” she commented.

“You must have a good camera.”At the end of the evening, the photographer thanked the hostess on the way out and said, “That was really a delicious meal! You must have very good pots.”😁

Für viele ist dies eine vertraute Routine –

und zeigt Gewohnheiten auf, die zu einem globalen Problem der Lebensmittelverschwendung beitragen. Laut einem neuen Bericht der Vereinten Nationen muss dies besser gemessen werden, damit es wirksam angegangen werden kann.

Der U.N.-Bericht schätzt, dass 17% der weltweit jährlich produzierten Lebensmittel verschwendet werden. Das sind 1,03 Milliarden Tonnen Lebensmittel.

Die Verschwendung ist weitaus größer als in früheren Berichten angegeben, obwohl direkte Vergleiche aufgrund unterschiedlicher Methoden und des Mangels an starken Daten aus vielen Ländern schwierig sind.

“Eine verbesserte Messung kann zu einem verbesserten Management führen”, sagte Brian Roe, ein Forscher für Lebensmittelabfälle an der Ohio State University, der nicht an dem Bericht beteiligt war.

Tanja Grandits ’delightful contribution to International Women’s Day:“ A power bar, feminine, pink and powerful! ”.

Tanja Grandits, 19-point chef at «Stucki» Basel, also makes her own power bar. For your customers in the small “Lädeli”. And for her daughter Emma. “Honey, butter, or oat flakes are always included,” says the boss, “and nuts, dried fruits, and spices are added depending on your mood. Ideal for hiking, at school, or at work. “

THE LATCH FOR WORLD WOMEN’S DAY.

Ringier has successfully launched an initiative: “EqualVoice”. The Goal: More visibility for women in media coverage. Tanja Grandits sits on the Advisory Board and says, “I’m more of a doer than a speaker. So I’m drawing attention to the topic with a new power bar. ” Ingredients: cranberry, amaranth, and hibiscus!

«TABLE SET YOURSELF». From March 8th, there will be a «Frauenpower» bar in her shop, in the webshop, and at www.paketidee.ch. One Swiss franc per bar goes to the “Tischlein deck dich” organization. Baking bars yourself is also a possibility. Tanja reveals her recipe to us below:

ingredients:

70 g almonds

40 g sunflower seeds

150 g honey

120 g butter

125 g oat flakes, coarse

125 g oat flakes, fine

60 g cranberries

40 g amaranth, puffed

1 tbsp hibiscus, ground (9 g)

1/2 teaspoon salt (2 g)

Stucki / Tanja Grandits, Bruderholzallee 42, 4059 Basel – +41 61 361 82 22

Restaurant Stucky, Basel, Switzerland

Preparation

1. Roast the almonds in the oven at 160 degrees for 9 minutes and the sunflower seeds for 7 minutes. Roughly chop the roasted almonds. Reduce the oven temperature to 130 degrees.

2. Briefly heat the honey and butter in a saucepan. Mix all dry ingredients. Stir in the liquid honey-butter mixture and knead everything together well. Spread the mixture 1.5 cm high on a rectangular baking sheet lined with baking paper and press firmly until it is really compact. Bake in the oven at 130 degrees with convection for 35-40 minutes. Press the whole thing again firmly, let it cool down, and cut into bars. They are kept tightly closed for a few weeks.

as quoted by Gault-Millau of Switzerland, March 7th, 2021

This hotel

has a traditional history dating back to the 12th century, from a meat and fish market to a town hall, a tavern to a guildhall, then finally in 1836 it became Hotel des Balances. Peter Buesser has been successfully managing the hotel since 1988. The famous facade paintings are the most photographed subjects in Lucerne. The hotel reminds me of a Venetian palace.

Executive Chef Andy Fluri

creates a versatile and eclectic cuisine with such items as Pan-Seared Pike Fillet with Wasabi Foam, Asian Vegetables with Pak-Choi, Sauteed Canadian Lobster with  Chanterelles, Spring Onions and Tomato-Basil Risotto, Braised Veal Shank in Redwine Sauce, Ratatouille and Rosemary Potatoes. A must for your bucket list!

Visit: Weinmarkt, 6004 Luzern; +41 41 418 28 28;

https://www.balances.ch

Whether it is a cafe, croissant, and the daily newspaper, Tapas for lunch or a Flank Steak with Bearnaise Sauce, Lasagna with pulled Beef-Rucola and Burrata, or Braised Fillet of Char out of the nearby lake in Lucerne, you will enjoy the culinary creations and their presentions.

For dessert try the tempting Waffles with steamed Apple-Rhubarb or the Homemade MilleFeuille with Fresh Berries.

Visit: Muehlenplatz 6, Luzern, Switzerland; +41 41 410 10 92;

http://www.millfeuille.ch

All rooms and suites have been designed and furnished by Maria Katsarou Vafiadis of London. A mix of French charm and English understatement awaits you. Luxurious bathrooms with rain showers, Bulgari products as well as classic chandeliers reflect tradition and modernity. The philosophy is «Be local. Eat local. ». They attach great importance to the seasonality and regionality of their menu selections.

Chef Silvan Durrer

The menus are adjusted every season and sourced locally by Chef Silvan Durrer

Visit: Hotel Schweizerhof Bern, Bahnhofplatz 11, 3001 Bern, Switzerland; +41 31 326 80 80

http://www.schweizerhof-bern.ch/en

With over 300 years of history, our Grand Hotel has one of the richest traditions of all the hotels in Europe. It has housed royalty, rock legends, and poets. Basel and the tri-border region have an extraordinary range of cultural events on offer throughout the year – including concerts, exhibitions, and theatre. Enjoy your stay in this unique region where different cultures meet. 

Executive Chef Peter Knogl was nominated as “Chef of the Year 2015” and will tease your taste buds with his culinary creations.

Visit: Blumenrain 8, CH-4001 Basel, Switzerland; +41 61 260 50 50

https://www.lestroisrois.com/en/hotel

The post Grand Hotel des Trois Rois, Basel, Switzerland first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .]]> https://www.ulrichkoepf.website/4361-2/feed/ 0 https://www.ulrichkoepf.website/restaurant-stucky-tanja-grandits-basel-switzerland/ https://www.ulrichkoepf.website/restaurant-stucky-tanja-grandits-basel-switzerland/#respond Wed, 16 Oct 2019 11:20:33 +0000 https://ulrichkoepf.website/?p=4346 Tanja Grandits 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 … Read More

Tanja Grandits

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

The post The exceptional Stucky, Chef Tanja Grandits, Basel, Switzerland first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .]]>

The food is Northern Italian and Seasonal Mediterranean, enjoy the self-serve antipasto buffet with a variety of freshly made salads, seafood, and homebaked crusty bread or select from their a la carte menu. Try Swiss Bresaola, the Dried Beef Carpaccio, the Angus Burger, or the Mussels Marinière. After dinner sip on cognac or a glass of wine in the Vinothek.

Visit: Bahnhofstrasse 16, Luzern, Switzerland; +41 41 226 41 41;

https://www.restaurant-opus.ch

This 4-star hotel, built in 1888, is a jewel of Lucerne. Many Dignitaries, Kings, Queens, diplomats, world stars, and the residents of Lucerne have stayed here. The Guetsch funicular takes you quickly and easily to the hotel. The restaurant menu is seasonal Mediterranean and regional cuisine. Enjoy beautiful, panoramic views of Lucerne while dining. Signature selections include Seabream Baked in Salt, Spicy Calabrese Chicken and  Veal Milanese with Rocket Salad. The rooms come in different styles from Queen Victoria, traditional to modern.

Visit: Kanonenstrasse, 6003 Luzern, Switzerland; +41 41 289 14 14; https://www.chateau-guetsch.ch/en/