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.

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.”😁

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 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

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

offers a comprehensive all-in-one offer with a congress center, 4-star Superior Hotel Allegro, three specialty restaurants, a cocktail bar, and the Grand Casino Bern. Excellent service and the best view of Bern and the Alps included.

The Hotel Allegro is located in the center of Bern and has 171 rooms, 3 restaurants, 1 bar, a gym, and 1 casino. In addition, every guest can use public transport in the city of Bern for free. The restaurant Meridiano with a Michelin star and 16 Gault Millau points is definitely a culinary highlight in the capital.

Visit:  Kornhausstrasse 3, 3013 Berne, Switzerland;  +41 31 339 50 5050;

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 .]]>