switzerland food recipes | Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World

This was a popping “Hot Chocolate”!

Ulrich Koepf — Tue, 11 May 2021 19:30:58 +0000

Hot Chocolate does not always have to be a beverage, it can also be a Restaurant and Entertainment-Night Club as this one was. A concept created by Steve Vincent, Back in 1997, this was a project I was involved in with him. Located on the corner of Oakland Park Boulevard and North Federal Highway in Fort Lauderdale, Florida, this hot spot was a great concept featuring an open kitchen, a beautiful Bar & Lounge, and a Private Dining Room for 12 people. Adjacent to the restaurant was a Night Club with a 15-piece live band, the dance floor in the center was surrounded by 3 large bars.
We accrued many accolades for the food and service during the 5-year run after that, in 2001, the business was sold.

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

The post This was a popping “Hot Chocolate”! first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

The Photographer and the Hostess

Ulrich Koepf — Sun, 14 Mar 2021 12:37:46 +0000

A photographer

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.”😁

The post The Photographer and the Hostess first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

The Hidden Spots of Switzerland – part one

Ulrich Koepf — Sat, 01 Feb 2020 09:31:10 +0000

As I travel through this spectacular small country, I realize that no matter which part, whether in the French, German, or Italian-speaking areas, whether traveling through a village, city, or mountain range, it is strikingly beautiful everywhere! I departed Switzerland as a young chef, after completion of my mandatory army services, to travel and see the world. European chefs were in strong demand those days, that is how I landed in Bermuda working for a major hotel company. That is also where I learned English and was introduced to Bermudian hospitality and their great food such as Blackeyed Peas and Rice, Fish Chowder & Pawpaw casserole.

The next step was Freeport, Bahamas, where I met my wife Nazarine, and where was introduced to local Bahamian specialties Conch Chowder, Johnny Cakes, Pigeon Peas & Rice, and Souse!

From the Bahamas, it was to off to the United States. Should you be curious to find out about my life as a chef during the 43 plus years, you may buy my eBook, or send me a message if you would like to purchase one.

UlrichK’s Food & Travel Blogs

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. If 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.

The kitchen produces top-class specialties, awarded with 16 Gault Millau points and 1-star Michelin, Chef Martin Bieri and his staff produce unparalleled gourmet delights. Choose from eight room categories, like the Cuddle room, Shepherd room, Dairyman room, Farmer room, Mountain Pasture room, Farmer Suites, Gable Suite, and Mountain Pasture Hut. Get away from the traditional, touristic, crowded hotels in the cosmopolitan Swiss cities and enjoy tranquility, Swiss hospitality, and heavenly gourmet food in the mountains of Graubünden. In the winter enjoy skiing within the 155 km of slopes, in the summer, indulge in Golf on the 18 golf courses, Biking on 350 km bike routes, hiking, walking, and water sports on Lake Heid. Within a short ride by car, bus, or train you will be able to visit the surrounding ski resorts of Arosa and Davos.

The website is here!

The address is: Maiensässhotel Guarda Val, Voa Sporz 85, CH-7078 Sporz-Lenzerheide – Switzerland – Tel. +41 (0)813858585

The post The Hidden Spots of Switzerland – part one first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Popular Opus Restaurant-Bar-Vinothek, Lucerne, Switzerland

Ulrich Koepf — Wed, 16 Oct 2019 11:05:07 +0000

You will come across the beautiful terrasse right on the river.

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

Restaurant de la Croix d’OR à Orbe

Ulrich Koepf — Fri, 21 Sep 2018 13:53:56 +0000

Une famille qui va si bien avec Orbe…

Avril 2017, la famille Calvetti – Patrick et Mirian, les parents, et Leudy, le fils aîné – reprend La Croix d’Or. Avril 2018, premier bilan : La Croix d’Or ne désemplit pas.
Et si cette famille ne s’était tout simplement pas trompée de métier ? Et si cette famille savait d’instinct, depuis des générations, où aller ? Examinons ces hypothèses, en commençant par la second

Depuis l’époque romaine, Orbe – Urba, Orba, vicus Urbensis, villa Orbacum, Urbigenum – est un point stratégique : au pied du Col de Jougne, la localité se situe au croisement des grandes voies de communication reliant le Jura et les Alpes, le Rhin et le Rhône.

Calvetti est un patronyme de Cedegolo

village alpin du Val Camonica, en Lombardie. Domenico Calvetti quitte son village à la fin du 19ème siècle, il est jeune et cherche du travail. Il a entendu dire qu’on embauche dans le nord, un grand chantier, un certain tunnel du St-Gothard. Le voilà en Suisse. Il épouse une Walker de Silenen.

Vers l’âge de vingt ans

Andreas, un des cinq enfants de Domenico et Heinrika, rencontre une Messmer d’Otterswillwer, dans le Bas-Rhin. Odile a la cuisine dans le sang, elle vit en nourrissant les autres, employée par des familles bourgeoises dans un pays moins pauvre que l’Alsace ; l’époque est rude, la Deuxième Guerre mondiale n’est pas très loin. Andreas est tour à tour employé agricole, chauffeur, homme à tout faire. Ils se marient. La vie est dure dans le canton d’Uri, mais ils entendent dire qu’on embauche du côté de Renens : la gare de triage s’agrandit, fabriques et usines fleurissent dans les anciens prés, une ville qui pousse, au rythme d’un champignon. Alors en route pour l’ouest. En 1950, le 1er août, ils ouvrent une pension pour ouvriers à un jet de pierre de la gare. En 1964, la pension devient le Café-Restaurant du Terminus.

But what about the first hypothesis? Finally, do the Calvettis know how to cook or not? The easiest would be to check for yourself and to form your own opinion, don’t forget to book, because since April 2017 the Golden Cross has never been empty…

The post Restaurant de la Croix d’OR à Orbe first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Switzerland’s Favorite Dessert

Ulrich Koepf — Mon, 23 Oct 2017 06:49:20 +0000

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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The post Switzerland’s Favorite Dessert first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .