IN LYON I WILL SHOW THEM WHAT I AM CAPEABLE OF…. Ale Mordasini has big plans for the Bocuse d’Or world final in September this year. (Interview with Jörg Ruppelt) link to the full article on Hotellerie Gastronomie Zeitung Ale Mordasini, about two weeks ago...
Mussels from the lake of Zürich Did you know that this little tasty clam comes from the cold waters of Lake Zürich? With such local treasures at hand, I could hardly resist and therefore made a slow cooked kohlrabi with a mussel sauce....
Hot Stuff Before the cheese plate arrives we place a 300 degree hot granite stone on the table and while the cheese is being served, the bread is baked, mouthwatering and right in front of your eyes. I thought it would be fun to show you how its done. But don’t...
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