This is how the first vegan menu tastes in “Eleven Madison Park” in New York that could change the world.

Beetroot is not a Kobe entrecôte. Adrià may have created espumas, fruit leathers, and other varieties of surprising textures, but his main contribution to the world of fine dining has been rethinking it. And that will probably also be the role of Daniel Humm. The Swiss could become the most influential chef of the next decade, a modern Bocuse. The main ingredients of his kitchen are plants, but no matter how naturally a Demeter beef has grown and tastes great, and even if it was exposed to Mozart symphonies while it was growing, it cannot be compared to a steak made from Kobe beef Kagoshima.

More time and creativity.

The most important ingredient of the future is therefore creativity, time, and manpower. Refining vegetables so that they become a tasty and social experience requires a lot more thought than frying a good piece of meat to the point and combining it in an interesting way. Not simply replacing butter and cream with some highly processed soy industrial product, and finding new ways to clarify broths other than with egg white, is challenging because you can hardly rely on decades-old, traditional knowledge. In a plant-based kitchen, the product is not worth much on its own; only intensive occupation with it – combined with the enormous effort of preparing it in an exciting way – turns it into a memorable dish.

Event from the clay pot.

EMP remains EMP, and there are now clay pots in the refrigerator where ducks used to be dry-ripened. They hide beetroot inside, which is first smoked, dehydrated, then rehydrated for three days and then, wrapped in salads and herbs, and baked in this vessel. The result is – you have to put it this way – a rich, extraordinary taste that is reminiscent of meat. The beetroot is served after it has been freed from the vessel at the table with a hammer and wrapped in lettuce, kimchi, and thinly sliced ​​nashi brine. There is also a beetroot red wine jus, which tastes dark, sweet, earthy, and slightly sour.

trying to hold on to my thoughts, knowing all too well that if I stall, I’ll lose my hold on the situation. What do I need to do again? Oh, yeah, “Nelson, I need a gin martini, straight up with a twist.”

“Do you know what kind of gin?”

“Nah, they didn’t specify.” I know if the boss heard me say that, she would get crazy concerned and upset. But, I also know that Nelson, the bartender, has it under control. I ring up a regular martini on the touch screen computer, knowing that it will cover the cost and profit of whatever concoction he makes. Send. Log out. What now? Oh, yeah. I stick my head in the food window, and the heat assaults my eyes. “Heinz, the guy on table 24 wants his Tilapia cut in half, and then blackened on one half and broiled on the other.”

He gives me a look of irritation instead of complaining & says,” Okay. Does he want anything else? Does he want me to eat it for him too? “no” “Okay.” “Thanks.”

Then Hugo, the busboy,

touches my arm and says, “Table eight wants their check.” “Alright. Thanks.” “Also, is table ten having anything else?” “I don’t know, but table one needs more water.” “I’m on it.” he speeds off before I even have a chance to say thanks.

What now? Oh, yeah, Table 31 needs to place a food order, and table four hasn’t even been set yet. “Leah!” calls Naz,( the boss,) ” Yes ma’am?”

“Are you ok?”

No. I want to scream and make a b-line for the front door, but my reply is automatic a defense against panic. “Yeah, I’m fine.” “Okay.” She replies to walk off, but I ask, “Actually, will you take table four’s drink order?” “Sure,”  She says, “Thanks.” I start to walk out to table 31 but hear, “Hey Leah! Where’s this martini going?” I check my notes. “The guy on table 24…position two.” Nelson speeds off. “My table needs a refill on their coffee,” says the new girl, “ Alright, just grab the pot and pour.” I wipe the sweat off my brow. What am I doing? Oh, yeah. Table 31 needs to place their food order. I walk out of the kitchen and suddenly remember table eight. I back up, go to computer one, and print out their check.

“Leah, your foods up,”

says Shan, the other boss, “Oh, crap.” I start to walk over and I hear Nelson say, “I got it.” Thank god! “Thanks, Nelson!” As I walk out of the kitchen to go to tables eight and 3, Naz walks in and orders the drinks for table four from Nelson. I look back and see he has my plates in his hands, looking at the ticket to figure out who’s having what. “Okay, I’ll do it in just a second. “ I make a mental note of the drink order, dropoff the check with a smile and a thanks to table eight, and got table 31 to take their food order. Thankfully, they are easygoing and order their food just the way it comes. As I walk to computer one, table 27 stops me, “Miss, Miss!”

“Yes Sir?”

“Can we get some extra dressing?”

“Sure.”

Crap.

I completely forgot about this table. Should I change them for the dressing? Yes. Uli would definitely mention it if I didn’t. Okay, to the computer one I go. Crap! The new girl’s on it with Shan. Thank god Shan’s training her instead of me.

As I speed off to computer two, I grab Hug, the busboy, and say, “This is too much for me to handle. I need you to go around and make sure that everyone has what they need.”

His stare turns into recognition, and he’s off again as I barely remember to say, “Thanks!”

I punch in the order for the dressing, and then the food order for table 31. Now what? I go to the kitchen, run the dressing, and got to table four. They haven’t even looked at their menus yet. “Could you give us another five minutes?” says one man.

“Sure.”
I stop by all my other tables and ask, “Is everything alright?” or “Can I get you anything else right now?”

Once again,

I thank God that everyone has pulled through and filled in all the gaps. Everything’s fine, and table eight doesn’t need any change. I go to get one of my smokes, grab Hugo’s attention, and show it to him. He nods and goes out with the other new girl to show her how to re-set a table for new guests and to keep an eye on my tables.

I slip out the back door, light my smoke, and sit down to ease the throbbing in my feet. Three minutes later, I’m back in the kitchen washing my hands. What now?

“Naz, I call-

“Yes?”

“What drinks are table four having?”

“Two white wines, one Cosmopolitan, and a Dewars on the rocks.”

I punch in the drinks, drain my water glass, and go back out onto the floor with a smile.

THE RESTAURANT BUSINESS SURELY IS A VERY UNIQUE TYPE OF BUSINESS!

story by Leah C. Walden-Hurtgen

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

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