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.

I just came across these pictures going through my filing boxes and thought some of you out there would probably enjoy seeing them.

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.”😁

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 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

Une famille qui va si bien avec Orbe…

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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Article by Ulrich Koepf about Swiss Food in the Local online magazine

In the German-speaking regions of Switzerland, popular items such as Pork Schnitzel with French fries and veal Julienne with mushrooms in a cream sauce served with potato hash browns (Roesti) are more likely influenced by Germany and Austria according to cookbook author Alice Vollenweider who discovered old recipes from the 19th century in which this Geschnetzeltes was described in, it was not until 1947 though when today’s version of Geschnetzeltes Zürich Style appeared in a cookbook by Rosa Graf.

Where it All Started

I was born in the Canton of Argovia in the Nord of Switzerland, one of the food items I grew up with is a dish called Schnitz und Drunder, a rough translation would be Sections and Stuff, it is a one-pot dish consisting of potatoes, bacon, dehydrated pear, and apple sections.
During my childhood when times were rough and we couldn’t afford to buy meat my mother came up with a shortcut to this dish by using leftover bread slices toasted in butter and then she added steamed apple sections to it and mixed it all up. It always did the job by filling our bellies!
For dessert there was Carrot Cake Argovia style, this carrot cake derives from the name “Rüebliland” ( carrot land) since in the 19th century the people living in the region around the capital of Aarau, where I was born, mainly cultivated turnips.

The Diversity of Foods

Should you be traveling through the French-speaking regions of Switzerland you will note the influence of neighboring France, especially the Alsace region.
My friend Patrick Calvetti and his family own  Restaurant de la Croix d’Or in the village of Orbe, situated between the Lake of Neuchatel and Lac Leman (Lausanne); his weekly specialties feature such items as; Ramequin which consists of slices of Whitebread overbaked with regional cheeses, the taste and flavor is derived from a tasty seasoned egg & milk mixture poured over the whole dish before baking. The Saucisson en Croûte is a well-seasoned pork sausage, poached in a broth with seasoning, leeks, and white wine, it’s then wrapped in a pizza or pastry dough and baked for about 30 minutes, mustard is then added to the broth and thickened with egg yolks to be served as a sauce with the sausage.
From the Canton of Neuchatel comes Jacquerie Neuchateloise this is a one-pot dish consisting of Sauerkraut (choucroute) bacon, seasonings, and white wine from the Neuchatel vineyards served with chicken breast. The slowly cooked sauerkraut with the bacon and white wine, thickened by adding a grated fresh potato is then served with chicken breast braised in white wine, a sauce is made by adding garlic, butter, anchovies cream, and parsley, and then served together with the sauerkraut and bacon.

Federal Council’s Favorite Dessert

Personally one of my favorite foods in Switzerland is local fish from the lakes all across Switzerland such as Egli filet (Perch), sautéed in butter with toasted almonds, lemon, and parsley served with steamed potatoes and wilted garlicky spinach. Yum yum!
My favorite dessert in the world originated in my home Canton of Argovia, it’s called “Bundesrat Schaffner Torte” It was created for a Federal Council by the name of Schaffner back in 1961 when the small community of Graenichen organized a reception for the newly elected Federal Council Schaffner from Graenichen.
For this special occasion, the baker/confectioner Ernst Wolleb created this special dessert.
The cake consists of multiple layers of Merengue, cream, and sponge.
When I tasted this cake the first time it almost blew my mind, the texture was absolutely amazing, light, fluffy, and not too sweet, it was like having angels dancing on your tongue!
The cake is still today a popular dessert in most parts of Switzerland but is sold under a different name and in my opinion not quite like the original.
Of course let’s not forget the prime cuts of Swiss beef, veal, lamb, and chicken all bred in Switzerland! and the famous Vermicelles dessert!

Should you be interested in any of the recipes from this article please send me an email and I will be happy to provide them for you.

Bon Appetite, Buen Provecho, Guten Appetite, Buon Appetito

Ulrich Koepf your Blogging Friend
uliandnaz@gmail.com
Ulrich’s Food and Travel Blogs