A WEEK OF GOLD DUST What an awesome week it has been – amongst it all Switzerland won 3 gold medals in one week; cycling, tennis and shooting. Huge congrats to my fellow Swiss fellow women – you have done us all so proud and showed us that the hard work...
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...
Fish Dish Last year we served this amazing fish dish in the Restaurant Taverne by Ale Mordasini at Krone Regensberg.I thought it would be fun to show you how its done. Lets...
Preserving spring We are saving up a little of the pure spring in a jar for you. Preserving daisies in a pickling liquid made from white balsamic vinegar, sugar and salt.It will go very nicely with the wild garlic as garnish, but to what dish yet – I am not...
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